Creamy Cauliflower Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion
• 2 whole medium carrots
• 3 whole garlic cloves
• 1 pound fresh cauliflower florets
• 4 cups vegetable broth
• ½ cup heavy cream
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 1 tablespoon unsalted butter

Instructions

1. 1

   Prepare your vegetables: Dice 1 medium yellow onion into 1/4-inch pieces. Peel 2 medium carrots and cut them into 1/4-inch rounds — uniform sizing ensures they cook evenly with the other vegetables. Peel and thinly slice 3 garlic cloves. Cut 1 pound of fresh cauliflower florets into 1-inch pieces so they'll break down quickly into a creamy purée.

2. 2

   Set a 6-quart heavy-bottomed pot over medium heat. Add 2 tablespoons of extra-virgin olive oil and let it shimmer for 30 seconds. Add the diced onion and cook, stirring occasionally, until it turns translucent and softens, about 4-5 minutes. You should smell a sweet, mellow onion aroma — this is the base of your soup's flavor.

3. 3

   Stir in the carrot rounds and sliced garlic. Sauté for another 2-3 minutes, stirring frequently, until the garlic becomes fragrant but hasn't browned — you're looking for a pale, tender texture. If the pan gets too dry, the garlic will burn, so keep stirring.

4. 4

   Add the cauliflower florets and pour in 4 cups of vegetable broth. Bring to a boil over medium-high heat — you'll see large, rolling bubbles breaking the surface. Once boiling, reduce the heat to medium-low so the soup simmers gently. Cook uncovered for 12-15 minutes until the cauliflower is completely tender and falls apart easily when pressed with a spoon.

5. 5

   Remove the pot from the heat and let it cool for 2-3 minutes. Using an immersion blender, purée the soup directly in the pot, working in slow, steady strokes from the bottom upward until the mixture is completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, purée until silky, and return it to the pot.

6. 6

   Stir in 0.5 cup of heavy cream and 1 tablespoon of unsalted butter. Season with 0.75 teaspoon of kosher salt, 0.25 teaspoon of freshly ground black pepper, and 1 teaspoon of fresh thyme leaves. Taste and adjust — add more salt or pepper if needed until the flavor is rich and well-balanced. Heat gently over medium-low heat for 2-3 minutes, stirring occasionally, until steaming. Do not boil or the cream may separate.

7. 7

   Ladle the soup into four bowls. Top each with a drizzle of extra-virgin olive oil, a crack of fresh black pepper, and a small pinch of fresh thyme if desired. Serve immediately while hot and creamy.

Tools you’ll need

• 6-quart heavy-bottomed pot
• wooden spoon
• immersion blender (or regular blender)
• measuring cups
• measuring spoons
• chef's knife
• cutting board
• vegetable peeler
• ladle

More recipes like this

• 

  Crispy Sage Butternut Squash Soup

  25 min

• 

  Cream of Celery Soup

  35 min

• 

  Roasted Red Pepper Soup

  38 min

• 

  New England Corn Chowder

  45 min