Silky Smooth Cauliflower Soup

This silky cauliflower soup is rich, velvety, and bursting with flavor. It’s the perfect cozy meal for chilly days, easily adaptable for keto, dairy-free, or vegan diets.

Ingredients

• 1 medium head of cauliflower, chopped (about 4 cups)

• 2 tbsp unsalted butter (or olive oil for a vegan option)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 4 cups chicken or vegetable broth

• 1 cup heavy cream (swap for coconut milk for dairy-free)

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• 1/4 tsp smoked paprika (optional, for depth)

• 1/2 tsp dried thyme

• 1/2 cup shredded cheddar (optional, for extra creaminess)

• Crispy bacon, fresh parsley, or roasted nuts for topping (optional)

Directions

• Sauté the Base
Melt the butter in a large pot over medium heat. Add the onion and cook for about 3-4 minutes, stirring occasionally until softened. Toss in the garlic and let it cook for 30 seconds, releasing its aroma.

• Simmer the Cauliflower
Add the cauliflower, broth, salt, pepper, thyme, and optional smoked paprika. Bring to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, until the cauliflower becomes fork-tender.

• Blend Until Silky
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer it in batches to a blender and blend until creamy.

• Enrich the Texture
Stir in the heavy cream and optional cheddar cheese. Simmer for another 2-3 minutes, allowing everything to meld together.

• Final Touch & Serve
Taste and adjust the seasoning if necessary. Serve warm, garnished with crispy bacon, chopped parsley, or crunchy nuts for added texture.

Serving Tips

• Pair with low-carb garlic bread or a fresh side salad.

• Make it vegan by using coconut milk instead of cream and nutritional yeast in place of cheese.

• For extra protein, mix in shredded rotisserie chicken before serving.