Creamy Cauliflower Soup Recipe

Introduction

This creamy cauliflower soup is a comforting and flavorful dish perfect for any season. Made with leeks, white beans, and fresh thyme, it’s velvety smooth and packed with subtle, aromatic flavors that warm you from the inside out.

Ingredients

• 3 leeks, cleaned and chopped
• 1 yellow onion, diced (small or half of large onion)
• 2 garlic cloves, chopped (large cloves or 3–4 small)
• 3 1/2 cups vegetable broth
• 2 1/2 cups chopped cauliflower
• 3/4 cup white beans, drained
• 3 fresh thyme sprigs
• Salt and black pepper, to taste

Instructions

1. Step 1: Prepare the vegetables by removing the ends and outer layer of the leeks. Slice each leek lengthwise in half and dice into small pieces. Rinse the diced leeks thoroughly in a bowl of water to remove any grit. Dice the yellow onion and chop the garlic cloves.
2. Step 2: In a large pot over low to medium heat, sauté the diced leeks and onions in a bit of oil or butter for about 5 minutes. Add a pinch of salt to help release moisture and develop flavor as the vegetables soften.
3. Step 3: Add the chopped garlic and thyme sprigs to the pot and stir for 30 seconds to release their aromatic properties.
4. Step 4: Add the chopped cauliflower, vegetable broth, white beans, and a pinch of salt and black pepper. Cover the pot and let everything simmer gently for 12 to 15 minutes, or until the cauliflower is tender. Remove the thyme sprigs with a fork.
5. Step 5: Carefully transfer the soup to a high-powered blender, or use an immersion blender directly in the pot, and puree until the soup is creamy and smooth.
6. Step 6: Taste the soup and adjust seasoning as needed. Add more salt to enhance flavors or a pinch of black or red pepper to add a little kick before serving.

Tips & Variations

• For a richer flavor, sauté the vegetables in a mix of butter and olive oil.
• Substitute white beans with cannellini beans or chickpeas for a different texture.
• Add a splash of cream or coconut milk after pureeing for extra creaminess.
• Use fresh herbs like parsley or chives as a garnish to brighten the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well in this soup. Just adjust the simmering time slightly as frozen cauliflower may cook faster than fresh.

Is this soup suitable for a vegan diet?

Absolutely. Use vegetable broth and oil instead of butter to keep the soup fully vegan while maintaining its creamy texture and flavor.

Creamy Cauliflower Soup Recipe

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★★★★★

4.8 from 52 reviews

This Creamy Cauliflower Soup is a comforting and velvety blend of sautéed leeks, onion, garlic, cauliflower, and white beans simmered in vegetable broth and seasoned with fresh thyme, salt, and black pepper. Pureed until smooth, this soup is perfect for a cozy lunch or dinner, offering a healthy and satisfying option that’s naturally gluten-free and vegetarian.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 3 leeks, cleaned and chopped
• 1 small yellow onion, diced
• 2 garlic cloves, chopped
• 2 ½ cups chopped cauliflower

Other Ingredients

• 3 ½ cups vegetable broth
• ¾ cup white beans, drained
• 3 fresh thyme sprigs
• Salt & black pepper, to taste
• 1–2 tablespoons oil or butter, for sautéing

Instructions

1. Prepare the vegetables: Remove the ends and outer layers of the leeks, slice them lengthwise in half, and dice into small pieces. Rinse the diced leeks thoroughly in a bowl of water to remove any dirt. Dice the yellow onion and chop the garlic cloves finely.
2. Sauté vegetables: Heat oil or butter in a large pot over low to medium heat. Add the diced leeks and onions, sprinkle a pinch of salt, and sauté for about 5 minutes until softened. The salt helps draw out moisture and intensifies flavor.
3. Add aromatics: Stir in the chopped garlic and fresh thyme sprigs, cooking for another 30 seconds to release their fragrance and deepen the soup’s flavor profile.
4. Add rest of ingredients & simmer: Add the chopped cauliflower, vegetable broth, white beans, and season with salt and black pepper. Cover the pot and let the mixture simmer gently for 12 to 15 minutes until the cauliflower is tender. Remove the thyme sprigs using a fork.
5. Puree soup: Carefully transfer the soup in batches to a high-powered blender or use an immersion blender directly in the pot to puree until smooth and creamy.
6. Taste and serve: Taste the soup and adjust seasoning as needed. Add extra salt to enhance flavor or a pinch more black or red pepper for some heat. Serve hot and enjoy!

Notes

• When cleaning leeks, it’s important to rinse them well as they often contain dirt between the layers.
• Using white beans adds natural creaminess and protein without dairy.
• You can substitute thyme with rosemary or sage if desired.
• For a richer texture, add a splash of plant-based cream or milk after pureeing.

Keywords: Creamy Cauliflower Soup, Vegetarian Soup, Gluten Free Soup, Healthy Soup, Comfort Food, Pureed Soup