Description
A creamy, comforting cauliflower soup made with simple ingredients and finished with Parmesan cheese. Easy to prepare and perfect for a cozy meal.
Ingredients
- 1 medium cauliflower head, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup milk or cream (optional for extra richness)
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter or olive oil
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional, enhances flavor)
- For Garnish (Optional)
- Extra Parmesan cheese
- Fresh parsley or chives, chopped
- Toasted croutons
- Drizzle of olive oil or cream
Instructions
1. In a large pot, heat butter or olive oil over medium heat. Sauté onions until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add cauliflower florets and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes until cauliflower is tender.
3. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
4. Stir in milk or cream (if using) and Parmesan cheese. Heat gently until cheese melts and the soup is creamy.
5. Add salt, pepper, and a pinch of nutmeg to taste. Adjust seasoning as necessary.
6. Ladle hot into bowls and garnish with extra Parmesan, parsley, or croutons.
Notes
This soup can be made vegan by omitting the cheese and using plant-based milk or cream. Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat gently over low heat, adding more broth if needed to thin the consistency.