Cream of Cauliflower Soup with Parmesan
Ingredients
- For the Soup
- 1 medium cauliflower head, chopped into florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup milk or cream (optional for extra richness)
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter or olive oil
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional, enhances flavor)
- For Garnish (Optional)
- Extra Parmesan cheese
- Fresh parsley or chives, chopped
- Toasted croutons
- Drizzle of olive oil or cream
Instructions
- Prepare the aromatics: In a large pot, heat butter or olive oil over medium heat. Sauté onions until translucent, about 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Cook the cauliflower: Add cauliflower florets and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes until cauliflower is tender.
- Blend the soup: Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Add dairy and Parmesan: Stir in milk or cream (if using) and Parmesan cheese. Heat gently until cheese melts and the soup is creamy.
- Season: Add salt, pepper, and a pinch of nutmeg to taste. Adjust seasoning as necessary.
- Serve: Ladle hot into bowls and garnish with extra Parmesan, parsley, or croutons.