No One Believes My Creamy Cauliflower Soup Is Dairy-Free–Here’s How I Make It
A rich, creamy, comforting cauliflower soup without the guilt.
Is it just me or is cauliflower like the Beyoncé of vegetables right now? All of our favorite comfort foods have reinvented themselves with the main ingredient being cauliflower. From rice, to pizza crust, and even mashed potatoes, this healthy veggie is making its way to dinner tables way more often than ever before.
About a year ago, I went to my local farmer’s market and saw the most beautiful head of cauliflower. Seriously, I wanted to display it in my home—that’s how gorgeous it was. Admittedly, I wasn’t intending on buying cauliflower that day. It wasn’t on my grocery list but, as I mentioned before, it was too beautiful not to buy. When I got home, I decided I was going to make a creamy cauliflower soup—and since I wanted to make a healthy meal, I knew I had to omit the dairy. A creamy soup without butter or milk?! Trust me, you won’t even know they’re gone.
My impromptu cauliflower soup ended up being so silky and satisfying that it has become my go-to cold weather recipe. Not only is this soup healthy, but it only takes an hour to make and requires just a few ingredients. As an added yum factor, I top my soup with some crispy prosciutto and scallions. If you’re a vegetarian like my husband, roasted Brussels sprouts are a great alternative, too.
Here’s What You’ll Need
- 1 large (beautiful) head of cauliflower
- 1 Vidalia onion, chopped
- 3 cloves garlic, chopped
- 3 large Yukon potatoes (washed and unpeeled)
- 32 oz vegetable stock
- 2 tbs. olive oil
- 4 sprigs of thyme
- Pinch of red pepper flakes
- Salt and pepper
- Brussels sprouts or prosciutto for topping (optional)
Here’s What to Do
- Start by heating the olive oil in a stock pot or Dutch oven. Once the oil is hot, add the chopped onions and sauté until translucent. Then, add the garlic and cook for about 2 minutes. Be careful not to burn.
- Next, pour the vegetable stock into the pot. Add in the chopped cauliflower and potatoes. (Keep in mind, your veggies just have to be roughly chopped so they cook through. Don’t worry if they’re uneven in size.)
- Add the thyme, salt, and pepper. Let the soup simmer for about 30-40 minutes until the cauliflower and potatoes are fork tender.
- Once the veggies are cooked, remove the thyme and discard.
- Using an immersion blender ($100; amazon.com), puree all of the veggies until the consistency is creamy. If you like a chunkier soup, don’t puree as much.
- Lastly, add some red pepper flakes and a bit more salt. Taste. Modify as necessary.