So. What exactly makes this “the best” creamy cauliflower soup?
It’s made in just 30 minutes with only SIX ingredients!
Not to mention, it tastes freakin’ delicious.
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I love a good soup for any number of reasons, be it snowy weather (expected), a lazy Sunday (reasonable), or wanting to inhale an entire loaf of bread (obvious). Unfortunately, soups have a bad rap for taking WORK, and not in the good, RuPaul kind of way. But while some soups are definitely a laborious nightmare, this one certainly isn’t. So no matter when a soup craving hits, this neat little recipe has you covered.
And it’s wonderfully low-carb, too.
You start by warming olive oil in a large skillet, then add garlic and sauté until fragrant. Next add cauliflower florets and a pinch of paprika to the mix, then cover and let everything cook until the cauli is tender. Since cauliflower stems are bitter I chop them off, but if you happen to enjoy them (is that a thing?) leave ’em in. In just 20 minutes the cauliflower will be soft and slightly caramelized, at which point you’ll mash it with a potato masher into utter mush. Now at this stage, things admittedly look bleak. Your skillet may resemble a prison meal (spoiler: it does), but hang in there!!
It won’t stay this ugly for long.
Add vegetable broth and a pinch of salt and pepper to the mashed, mushed cauliflower, then cover and simmer for 5 minutes more. The appearance here is still atrocious, but the smell? Fantastic. Lastly puree your cauli mixture in a food processor or high-powered blender — blender is best — then return to the skillet and stir in half & half. The half & half’s couleur blanche (I’m working on my french) isn’t just creamy, it’s cleansing. Leaving you with a soup that FINALLY looks as good as it smells.
And then?
Then you eat.
This soup is obviously smooth, creamy, and cozy as a sweater. But the flavor is surprisingly striking for so few ingredients. The pungent garlic flavor mixed with hearty vegetable broth brings out the cauliflower’s earthy, nutty notes, creating a soup that’s dramatically more dynamic than the process that makes it (this is good, btw). The half & half also lends a hint of sweetness, making this silky smooth soup an utter delight.
Serve with drizzles of hot chili oil, fresh thyme, and extra-crisp bread for the ideal finish. xo
The Best Creamy Cauliflower Soup
Ingredients:
- 3 1/2 tbsps extra virgin olive oil
- 1 tbsp crushed or minced garlic
- 24 oz cauliflower florets, stems removed
- 1/4 tsp paprika
- 1 3/4 cups vegetable broth
- a few pinches of salt & pepper
- 3/4 cup half & half
- fresh thyme to garnish
- chili oil for serving
- toasted bread for dipping
Directions:
- In a large skillet warm the olive oil over a medium-high flame, then add the garlic and sauté until fragrant, about 2 minutes. Next add the cauliflower and paprika, stirring well to combine. Cover the skillet and cook for 20 minutes until tender, stirring occasionally.
- Once the cauliflower has tenderized, thoroughly mash it with a potato masher. Next add the vegetable broth and a few pinches of salt & pepper, then cover once more and allow everything to simmer for 5 minutes. When ready, transfer mixture to a food processor or high-powered blender, then blend until smooth. Pour the soup back into the skillet, then lastly stir in the half & half (add more salt here if needed as well). Keep warm over a low flame until needed, serving with thyme, chili oil, and toasted bread.