Cauliflower Soup with Fresh Herbs ~
Rich and creamy cauliflower soup with satisfying bites of cauliflower and aromatic garden-fresh herbs.
Serve with crusty bread for dipping.
Easy Cauliflower Soup
I love this cauliflower soup recipe for its simplicity and depth of flavor; it’s rich yet doesn’t feel heavy. Pair this delicious soup with some toasted bread, it makes for a satisfying dinner on its own, though a simple green salad could complement the soup nicely if desired.
Ingredients for Cauliflower Soup with Fresh Herbs
You will need the following:
- 4 1/2 cups vegan chicken-style broth
- 1/4 cup dry white wine
- 2 bay leaves
- 6 cups cauliflower florets, cut into small bite-size pieces
- 8 ounces cream cheese, softened
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh rosemary leaves, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon garlic, minced
- 1/4 teaspoon ground black pepper
Ingredient Notes
I use dairy-free versions of basic ingredients for a vegan cauliflower soup (no raw cashews!)
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Vegetable broth also works but may require additional seasoning.
- Dry White Wine – Adds subtle depth of flavor but can be omitted or substituted for extra broth.
- Bay Leaves – Tossing in a bay leaf or two adds a light touch of earthiness when cooking the cauliflower; remove before serving.
- Cauliflower Florets – A medium-size head of cauliflower generally yields about 6 cups.
- Cream Cheese – I like Trader Joe’s brand vegan cream cheese. To me, it tastes the most like Philadelphia brand cream cheese and makes a wonderfully creamy vegan soup.
- Parmesan Cheese – I use the Violife brand vegan Parmesan cheese that comes in a block and grate it on a fine grater.
- Fresh Rosemary – For robust aroma and flavor. The easiest way to remove leaves from rosemary sprigs is to hold the top of the sprig with one hand and gently slide your fingers down the stem in the opposite direction of growth,
- Fresh Thyme Leaves – These fragrant little leaves add an earthy flavor. Remove leaves from fresh thyme sprigs the same way as with rosemary.
- Garlic – Fresh garlic adds a robust flavor; mince it finely for even distribution throughout the soup.
- Black Pepper – Enhances the savory depth of the soup. Adjust amount to suit your personal preference.
How to Make Cauliflower Soup with Fresh Herbs
STEP ONE: Set a large saucepan over medium-high heat and add the vegan chicken broth, white wine, and bay leaves. Bring to a low boil, then add the cauliflower florets. Reduce to low heat, cover and cook for 10 minutes, or until the cauliflower is tender.
STEP TWO: Turn off the heat, then stir in the cream cheese, Parmesan cheese, rosemary, thyme, and black pepper. Stir frequently until the soup mixture reaches a smooth consistency.
STEP THREE: Adjust seasoning to taste and serve hot.
STEP FOUR: Optional: For a creamy soup, use an immersion blender in the soup pot (or transfer the soup to a high-powered blender) to blend the soup to your desired consistency.
Frequently Asked Questions
Can I make this cauliflower soup ahead of time?
- Absolutely! This soup can be prepared ahead of time and stored in the refrigerator until ready to serve. Simply reheat it on the stovetop or in the microwave.
Are there any additional toppings or garnishes recommended for this soup?
- There’s a lot going on in the soup already, but if you want to add more, I recommend adding a little extra grated Parmesan cheese, a drizzle of herb-infused olive oil, or a light sprinkle of fresh parsley just before serving.
Storage
- Cool leftovers to room temperature, then store in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave.
More Easy Soup Recipes You’ll Love!
- Mulligatawny Soup
- Cheesy Cauliflower Soup
- Wild Rice and Garbanzo Bean Soup
- Old-Fashioned Potato Soup
- Garden Vegetable Soup
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Cauliflower Soup with Fresh Herbs
Ingredients
- 4 1/2 cups vegan chicken-style broth
- 1/4 cup dry white wine
- 2 bay leaves
- 6 cups cauliflower florets cut into small bite-size pieces
- 8 ounces cream cheese softened
- 1/4 cup Parmesan cheese
- 1 tablespoon fresh rosemary leaves chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon garlic minced
- 1/4 teaspoon ground black pepper
Instructions
- Set a large saucepan over medium-high heat and add the vegan chicken broth, white wine, and bay leaves. Bring to a low boil, then add the cauliflower florets. Reduce to low heat, cover and cook for 10 minutes, or until the cauliflower is tender.
- Turn off the heat, then stir in the cream cheese, Parmesan cheese, rosemary, thyme, and black pepper. Stir frequently until the soup mixture reaches a smooth consistency.
- Adjust seasoning to taste and serve hot.
- Optional: For a creamy soup, use an immersion blender in the soup pot (or transfer the soup to a high-powered blender) to blend the soup to your desired consistency.
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