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This creamy cauliflower soup has become one of my go to meals when I need something warm satisfying and quick to throw together midweek
I first made this during a rainy afternoon and it instantly became my cozy kitchen favorite
Ingredients
- Cauliflower florets: about 2 pounds pick a fresh firm head for best texture
- Garlic bulbs: two whole heads roasting deepens the flavor and softens sharpness
- Thyme sprigs: aromatic and earthy use fresh if possible
- Olive oil: four tablespoons for both roasting and sautéing
- Leek: roughly chopped adds subtle oniony sweetness clean thoroughly before use
- Chicken or vegetable stock: four cups homemade or low sodium boxed works well
- Heavy cream: optional 200 milliliters for richness or skip to keep it light
- Salt and pepper: adjust to taste freshly cracked pepper brings out flavor
- Sourdough or white bread: four slices for the grilled cheese crisp and hearty
- Mozzarella cheese: grated about 50 grams for gooey texture
- Cheddar cheese: grated about 50 grams sharpness balances the mozzarella
- Parmesan cheese: about 30 grams for umami kick
- Salted butter: four tablespoons spreadable and flavorful choose a creamy brand
Step-by-Step Instructions
- Roast the Vegetables:
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Trim the top off each garlic bulb to expose the cloves. Arrange the garlic cauliflower florets and thyme in a large baking dish. Drizzle with half the olive oil and season well with salt and pepper. Roast for 45 minutes until everything is golden and fragrant
- Prepare the Roasted Garlic:
- After roasting allow the garlic to cool slightly. Then squeeze the soft cloves out of their skins and set aside. Save four of the smaller cauliflower florets for garnish
- Sauté the Leeks:
- Heat the remaining olive oil in a large pot over medium heat. Add the chopped leeks and cook for about five minutes stirring occasionally until they soften but do not brown
- Build the Soup Base:
- Transfer the roasted cauliflower garlic and any pan juices into the pot. Pour in the stock and season again. Bring the mixture to a boil then lower the heat and let it simmer gently uncovered for 20 minutes
- Blend Until Silky:
- Remove the pot from the heat and let it cool slightly. Use an immersion blender or transfer in batches to a regular blender to puree the soup until smooth and velvety
- Add the Cream Optional:
- If you are using cream stir it into the blended soup and warm it gently to combine. Taste and adjust seasoning
- Prepare the Grilled Cheese:
- Butter both sides of each bread slice generously. Layer the cheeses inside two sandwiches starting with cheddar followed by mozzarella and finishing with parmesan. Press the top slices on
- Cook the Sandwiches:
- Heat a skillet over low to medium heat and lightly coat with olive oil. Cook each sandwich for five minutes on each side pressing gently to ensure even browning and melting
- Serve and Enjoy:
- Slice the sandwiches and serve hot with bowls of the soup topped with reserved florets a drizzle of olive oil and thyme leaves
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Storage Tips
Let the soup cool completely before transferring to containers. Store in the fridge up to four days or freeze for up to two months. Reheat gently over the stove and add water or broth if it thickens too much
Ingredient Substitutions
You can use onion instead of leek but cook it a bit longer to mellow its sharpness. If you do not have fresh thyme a pinch of dried thyme works too. For a dairy free version skip the cream and use plant based butter and cheese
Serving Suggestions
This soup pairs wonderfully with grilled cheese or a green salad with lemon vinaigrette. You can also top it with crispy chickpeas or croutons for added texture
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Cultural Context
Cauliflower soup has European roots particularly common in France and the UK as a comfort food. This version leans modern with the addition of roasted garlic and cream making it luxurious yet approachable
Frequently Asked Questions About Recipes
- → Can I make the cauliflower soup dairy-free?
Yes, simply omit the cream and skip the cheese sandwich, using olive oil instead for a dairy-free option.
- → How do I store leftover cauliflower soup?
Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.
- → Can I freeze cauliflower soup?
Yes, freeze in portions without the cream for up to 2 months. Thaw overnight and reheat, adding cream if desired.
- → What bread works best for grilled cheese?
Sourdough or white bread works perfectly for crisp edges and gooey melted cheese in the sandwich.
- → Can I use vegetable stock instead of chicken stock?
Absolutely, vegetable stock is a great choice to keep the soup vegetarian-friendly without losing flavor.