Serving: Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil for extra richness. Pair with crusty bread or a light salad for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or cream if needed to adjust the texture.
Variations
Add Cheese: Stir in grated Parmesan or cheddar for a cheesy twist.
Make it Spicy: Add a pinch of cayenne pepper or red chili flakes for a little heat.
Vegan Version: Use coconut milk or almond milk for a dairy-free version, and skip the cream for a lighter soup.
FAQ
Can I use frozen cauliflower?
Yes! Frozen cauliflower works just as well as fresh. Simply cook it directly in the broth.
How can I thicken the soup if it’s too thin?
If the soup is too thin, you can simmer it uncovered for a few more minutes to reduce the liquid or add a small amount of potato for extra thickness.
Can I make this soup ahead of time?
Definitely! This soup can be made a day or two in advance. Just store it in the fridge and reheat when ready to serve.
Enjoy this comforting, creamy cauliflower soup with just the right balance of flavor and creaminess! Let me know if you want any other recipe suggestions to go with it.
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