Description
This creamy cauliflower soup is a comforting and velvety dish made with fresh cauliflower, potatoes, and aromatic thyme, enriched with cream and milk for a silky texture. Perfect for a warming starter or light meal, this soup offers a delicate balance of flavors with the option to finish with a drizzle of extra virgin olive oil and fresh thyme leaves.
Ingredients
Scale
Vegetables
- 1 medium cauliflower, broken into florets and chopped (reserve the stem and leaves if desired)
- 1 medium potato (such as Maris Piper or King Edward), cut into chunks
- 1 onion, roughly chopped
- small handful of picked thyme leaves (divided)
- Cauliflower leaves (optional)
Dairy & Fats
- 40g unsalted butter
- 500ml whole milk
- 150ml double cream or crème fraîche
- Drizzle of extra virgin olive oil, to serve (optional)
Liquids & Stock
- 1 litre vegetable stock
Instructions
- Sauté onions and thyme: Melt the unsalted butter in a large saucepan over medium heat until sizzling. Add the roughly chopped onions and 2 tablespoons of the picked thyme leaves, cooking for a few minutes until the onions soften and become fragrant.
- Add cauliflower and potatoes: Stir in the chopped cauliflower florets and potato chunks, along with finely chopped cauliflower stems if using. Coat the vegetables well with the buttery onion mixture. Cover the pan and cook over low heat for about 10 minutes, stirring once or twice, until the vegetables are softened but not browned.
- Add stock and milk: Pour in the vegetable stock and bring the mixture to a boil. Once boiling, add the whole milk and gently bring back to a boil. Add the reserved cauliflower leaves if you like, then season the soup to taste with salt and pepper.
- Simmer vegetables: Reduce the heat and simmer the soup uncovered for 12-15 minutes, or until the vegetables are very soft and tender.
- Add cream and blend: Stir in the double cream or crème fraîche and return the soup to a gentle boil. Remove from heat and use a hand blender to blitz the soup until completely smooth. For an even silkier texture, push the purée through a fine sieve, although this is optional.
- Serve and garnish: Ladle the hot soup into bowls. Scatter the remaining thyme leaves over the top, season with additional salt and pepper if needed, and drizzle with extra virgin olive oil if desired for added richness and flavor.
- Storage: The soup can be cooled, covered, and refrigerated for up to 3 days or portioned into containers and frozen for up to 3 months. Reheat thoroughly until piping hot before serving again.
Notes
- Cauliflower stems and leaves can be used to reduce waste and add extra flavor and nutrients.
- For a dairy-free version, substitute butter, milk, and cream with plant-based alternatives.
- Pushing the soup through a sieve after blending enhances smoothness but is optional.
- Adjust seasoning to taste, especially after adding cream, as it can mellow flavors.
- Serve with crusty bread or a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: cauliflower soup, creamy soup, vegetarian soup, comforting soup, cauliflower recipe
