I love soups. This is such an easy way to make ahead several meals for fast lunches or easy dinners during the week.
I especially like these because I am a vegetarian and the rest of the family is not, so one big batch of soup can be my dinner for a few nights in the week.
The thing with soup is that you have to be careful because the really yummy ones can have a ton of calories. This is a really light soup and yet it still tastes creamy and rich and satisfying. For those of you that like baked potato soups, you might give this one a try! Much healthier and much lower in calories.
- 1 head cauliflower, coarsely chopped
- 2 cloves of garlic minced
- 1 small onion, chopped
- 2 tablespoons extra virgin olive oil
- 1 quart chicken stock or vegetable stock
- tablespoon shredded white cheddar cheese (optional)
- salt and pepper
- Heat olive oil in soup pan over medium heat.
- Add onion and garlic for about 5 minutes until lightly browned.
- Add cauliflower and stock and bring to a boil.
- Change heat to low and place a lid over the cauliflower for about 15 minutes.
- Once the cauliflower is soft, remove from heat.
- Blend in batches in a blender or in the pot with an immersion blender.
- Stir in the cheese and sprinkle with fresh pepper and salt.
Here is the cauliflower just cooking away- I will confess this is not my favorite smell :). I usually have a window open or a candle lit when cooking cauliflower.
And here is your final product- so rich and creamy!
Recipe Source: Dave Leiberman
Here are a few other recipes you might enjoy:
Ranch Roasted Chickpeas– so yummy!
Thanks for the recipe! I’m vegetarian too, and soups are my absolute favorite thing to make year round. My favorite right now is Italian white bean soup with cannellini beans. They’re so creamy and rich tasting, and have lots of fiber. A bowl of soup and a hunk of bread, and I’m in heaven.
Me too Jane. I’ll have to look for a good white bean recipe. I tend to stick with broccoli, cauliflower and squash soups.
Love this recipe, will def give it a try. I just had a big bowl of tomato soup ..lol . I make it with tomatoes, spinach,garlic and onion and also throw in a small yellow squash. Same process like yours.
Can you freeze it?
I can’t say I have ever tried. Personally I am not a fan of freezing soups because they seem to be watery to me but I would imagine if you put it in a Ziploc it would be ok. You might zip it around with the immersion blender once it defrosts. 🙂
wow great to know ure a vegetarian, me too but i eat fish and eggs. definitely not strict since my fam are all meat eaters. love this and similar recipes.. good food
Holy cow that looks amazing! Thanks for sharing 🙂
Thanks for this! Looking for some meatless options to break up the menu at our house!
Do you think this would be ok with broccoli or should I not stray from the recipe? Want to make it but have broccoli on hand and trying to use what I have instead of buying too much.
Lisa P says
If you’re interested in a Creamy Broccoli Soup recipe, this recipe from Martha Stewart Everyday is a fave in our house
My husband’s favorite soup is Cream of Broccoli but he can no longer tolerate dairy products. This recipe is great and is minus the dairy.
I too am going to try the Cauliflower soup,too.
What do you think for add ins??
Ashley- I eat this exactly as the recipe reads. It is really good just as a simple recipe. In fact I had it the night before last for dinner with some crusty bread. 🙂 You could top with sour cream or add chives on top or be more generous with the cheese…. My kids like to eat soup with toasted croutons on top for crunch. Roasted garlic cloves smeared on bread as a dipper would also be good 🙂 This reminds me a lot of potato soup (but without 8 million calories) so probably anything you’d add on potato soup- maybe chopped bacon?
Ok just a question the recipe says cauliflower Parmesan soup but I don’t see where Parmesan is listed to add to the soup anywhere? Did I miss something? Wouldn’t surprise me if I did miss something!
Obviously I am going crazy because I don’t see Parmesan noted. 🙂 I must be overlooking a typo maybe? The soup is white cheddar and cauliflower. The white cheddar is sprinkled on top and mentioned at the bottom of the ingredients list. I think you could very easily substitute regular cheddar or parmesan cheese. Those would be fantastic.