DESCRIPTION OF VELVETY CAULIFLOWER SOUP
Velvety Cauliflower Soup is a creamy, comforting dish that blends the mild, nutty flavour of cauliflower with a rich mix of vegetables and spices. This soup is perfect for any season, providing a warm, filling meal that’s both nutritious and satisfying. Garnished with homemade croutons and a sprinkle of fresh herbs, it’s a gourmet treat that’s easy to prepare and sure to impress.
RECIPE CATEGORY
- Dinner, Entrée, Side
SERVING SIZE
- Serves 5
CUISINE
- European
PREPARATION/TECHNIQUES
- Simmer, Sauté
OCCASION/HOLIDAY
- Fall, Winter, Casual Dinner, Comfort Food Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Vegetarian, Low Fat, Low Sodium, High Fibre
DISH TYPE
- Soup / Stew
INGREDIENTS FOR VELVETY CAULIFLOWER SOUP
- 1 large head cauliflower, cut into florets
- 2 Tbsp olive oil or butter
- 1 small onion, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup half and half
- 1 cup shredded white cheddar cheese
For the Croutons:
- 4 slices rustic whole grain bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon Mrs Dash Everything But the Salt seasoning blend
FULL NUTRITIONAL INFORMATION
- Calories: Approximately 250 per serving
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 450mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugars: 7g
- Protein: 10g
PREPARATION FOR VELVETY CAULIFLOWER SOUP
- Prepare the Cauliflower: In a large pot, heat the olive oil or butter over medium heat. Add the onion, celery, carrots, and garlic, sautéing until soft.
- Cook the Cauliflower: Add the cauliflower florets to the pot along with the vegetable broth, thyme, mustard, salt, and pepper. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 20 minutes.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Stir in half and half and white cheddar cheese until well combined and cheese is melted.
- Make the Croutons: Toss the bread cubes with olive oil and seasoning blend. Bake in a preheated oven at 375°F (190°C) until golden and crispy, about 10-15 minutes.
- Serve: Ladle the soup into bowls and top with homemade croutons. Garnish with fresh parsley if desired.
PREP TIME
- 15 minutes
COOKING TIME
- 35 minutes
TIPS FOR VELVETY CAULIFLOWER SOUP
- For a vegan version, substitute the half-and-half with a plant-based cream and use vegan cheese.
- If you prefer a thinner soup, add additional broth until the desired consistency is reached.
VARIATIONS
- Protein Boost: Add cooked, shredded chicken or white beans for extra protein.
- Spice it Up: Incorporate a dash of smoked paprika or curry powder for a different flavour profile.
PREPPING AND STORAGE GUIDE FOR VELVETY CAULIFLOWER SOUP
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stove or in the microwave, adding a little broth if necessary to adjust consistency.
With its rich texture and layers of flavour, Velvety Cauliflower Soup is a luxurious yet simple dish that’s perfect for a cosy night in.