Cauliflower Soup
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This creamy cauliflower soup is roasted to perfection and blended with chicken stock and milk for a comforting and flavorful dish.
Ingredients
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- 2 tbsp (30 ml) olive oil
- 1 onion, finely chopped
- 1 cauliflower, broken into pieces
- 3 cups (720 ml) chicken stock
- 1/2 cup (120 ml) milk (fat-free Lactaid or yogurt)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 380°F (193°C).
- In a large ovenproof dish, combine the chopped onion and cauliflower pieces. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 15 minutes, or until the cauliflower is golden brown and the onions are soft.
- Transfer the roasted vegetables to a large pot. Add the chicken stock and bring to a boil over medium-high heat.
- Reduce the heat and let it simmer for 10 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the milk or yogurt until well combined. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with additional pepper if desired.
Notes
- For a thicker consistency, reduce the amount of chicken stock.
- You can substitute vegetable stock for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 5
- Cholesterol: 5
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- Slow Cooker Chicken Enchilada Soup
- General Tso’s Cauliflower
Frequently Asked Questions
Why roast the cauliflower before adding it to the pot?
Roasting the cauliflower and onion in a 380°F (193°C) oven for about 15 minutes until golden brown deepens their flavor through caramelization, which gives the blended soup a richer, slightly nutty taste compared to simply boiling the vegetables.
How do I make this soup thicker?
The notes say to reduce the amount of chicken stock — the less liquid you add before blending, the thicker and more velvety the final consistency will be.
How long do leftovers keep?
The notes specify storing leftovers in an airtight container in the refrigerator for up to 3 days, and reheating gently on the stove before serving.
