Creamy Cauliflower Soup
Velvety Cauliflower Soup with Garlic and Parmesan
Ingredients:
1 large head of cauliflower, chopped into florets
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 bay leaf
1/2 tsp dried thyme
Salt and pepper to taste
Fresh parsley, for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the cauliflower florets, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
Remove the bay leaf and use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches and blend until creamy.
Stir in the heavy cream and Parmesan cheese, allowing the soup to heat through without boiling.
Taste and adjust seasonings as needed. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes
Kcal: 250 kcal per serving Servings: 4 servings
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