Creamy Cauliflower Soup is a rich concoction that will wow your tastebuds. This soup is made of hearty cauliflower (obviously), white onion, garlic, earthy fresh thyme, milk, and freshly grated parmesan cheese. Each spoonful is cheesy, creamy, and indulgent. Creamy Cauliflower Soup is a dish that will satisfy all your cravings for a warming soup!
Ingredients• 1 head cauliflower • 2 tablespoons olive oil • 1 medium white onion, peeled and diced • 5 cloves garlic, peeled and minced • 3 cups vegetable stock • 2 sprigs fresh thyme • 3 cups milk • 1/2 cup parmesan cheese, freshly grated • kosher salt, to taste • freshly cracked black pepper, to taste • sauteed cauliflower florets, optional, to taste, for topping • roasted chickpeas, optional, to taste, for topping • fresh thyme, optional, to taste, for topping parmesan cheese, optional, grated, to taste, for topping • fresh pepper, optional, to taste, for topping
Prepare the cauliflower by removing and discarding the outer leaves and trimming off the stems.
Cut the cauliflower into quarters.
Separate the core from the florets.
Roughly chop the florets and thinly slice the core.
In a large stockpot, heat the oil over medium-high heat until it starts to shimmer.
Add the diced onion and, stirring occasionally, cook the onion until soft and translucent, about 5 minutes.
Add the garlic to the stockpot and continue to cook until fragrant, about 1-2 minutes.
Add the chopped cauliflower, vegetable stock, and thyme, stirring to combine.
Continue cooking until the soup is simmering. Cover the stockpot with a lid and reduce the heat to medium-low.
Continue cooking at a simmer until the cauliflower is tender, about 20-25 minutes.
Remove the thyme sprigs and, using either an immersion blender or transferring the soup in batches to a traditional blender, blend the cauliflower mixture until smooth.
Stir in the milk and parmesan cheese.
Season to taste with salt and pepper.
Ladle the soup into soup bowls, garnish with your preferred toppings, and serve immediately.