Description
This creamy and flavorful cauliflower soup is a comforting and nutritious dish perfect for any season. Made with sautéed onions, garlic, cauliflower florets, and a blend of spices, the soup is enriched with cashews and Parmesan cheese for a velvety texture. Easy to prepare on the stovetop, this recipe combines wholesome ingredients with a touch of heat from red pepper flakes and a hint of sage for warmth. Serve it with fresh parsley, extra Parmesan, and toasted bread for a satisfying meal.
Ingredients
Scale
Vegetables
- 1 sweet onion, finely chopped
- 1 large head of cauliflower, cut into florets (about 6 cups)
- 3 large cloves garlic, crushed
Fats & Oils
- 2 tablespoons olive oil
- 2 tablespoons butter or vegan butter sticks
Liquids & Broth
- 6 cups chicken or vegetable broth (regular sodium)
Nuts & Seeds
- ½ cup raw cashews
Spices & Seasonings
- 1 teaspoon salt, to taste
- ⅛-¼ teaspoon red pepper flakes
- ⅛ teaspoon paprika
- ¾ teaspoon dried sage
Cheese & Dairy Alternatives
- ¼ cup grated Parmesan cheese or dairy-free Parmesan alternative
Instructions
- Sauté Onion: Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the finely chopped sweet onion and sauté for 5 minutes, or until the onion becomes soft and translucent.
- Add Cauliflower and Garlic: Add the cauliflower florets to the pot and sauté for an additional 5 minutes. Then add the crushed garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth along with the butter, raw cashews, salt, red pepper flakes, paprika, and dried sage. Stir everything together and bring the mixture to a boil over medium-high heat. Once boiling, maintain a rolling boil for 20 minutes.
- Blend Soup: Turn off the heat and add the grated Parmesan or its dairy-free alternative. Transfer the soup in batches to a high-speed blender or use an immersion blender directly in the pot to puree the soup until smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, additional Parmesan cheese, and serve alongside toasted baguette slices or Parmesan cheese crisps for added texture and flavor. Enjoy your comforting cauliflower soup!
Notes
- You can substitute vegan butter and dairy-free Parmesan to make this recipe vegan.
- Adjust the red pepper flakes according to your preferred spice level.
- To keep the soup gluten-free, serve with gluten-free bread or crackers.
- For a richer texture, soak cashews in hot water for 15 minutes before using.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
