Simplify your weeknight with this easy make-ahead cauliflower soup.

Story and photos by Natalie Paramore

Chilly temperatures and diminishing daylight can make winter meals a challenge. Even with the best intentions, slow-cooker recipes can take quite a bit of planning and prep to get things ready before you’re out the door in the morning. That’s why the secret weapon is a hearty vegetable-based soup for weeknight meals. It’s filling, comforting and tastes like it took all day. (It actually takes less than an hour to make.)

This creamy cauliflower soup is delicious just as is, but it’s also great as a base for added spices or extra veggies. Follow our test kitchen’s six simple steps to preparing this winter weeknight staple, soup to nuts.


Serves four to six
Hands-on time: 35 minutes

4 cups cauliflower florets
3 cups low-sodium chicken broth or vegetable broth
1 13-ounce can full-fat coconut milk (or sub whole milk)
1 cup shredded Parmesan cheese
1/2 cup white onion, chopped
5 cloves fresh garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Chives, red pepper flakes, salt, pepper and Parmesan to taste

1. Wash and roughly chop the cauliflower florets from the stem. Test-kitchen tip: Many local grocers sell cauliflower that has been pre-washed and chopped.
2. Dice the onions and saute them with olive oil in a medium-size pot over medium heat for 15 minutes or until translucent, stirring frequently.
3. Add cauliflower and one cup of broth. Saute for an additional five to seven minutes or until the cauliflower is tender.
4. Transfer everything from the pot into a blender. Add the rest of the broth, the Parmesan, garlic, milk, salt and pepper. Blend until smooth. Test-kitchen tip: If using a high-powered blender like a Vitamix, place it on the hot-soup setting and let it blend. Watch out for the steam once it finishes. If using a normal blender, blend the ingredients for three to five minutes or until very smooth.
5. Pour the soup back into the pot and heat over medium heat, stirring frequently for about five more minutes until hot throughout. Do not allow the soup to boil.
6. Sprinkle in some more salt, pepper and Parmesan to taste, and garnish with red pepper flakes and chives. Serve hot.

Make It Ahead

Store the soup for up to five days in the fridge. Reheat it on the stove or in the microwave. It will be thick, so be sure to give it a swirl when reheating.


Natalie Paramore is an Austin-based food and travel blogger. Get the latest on her travels, recipes and w here she has been eating at her b log, or follow along on Instagram @natalieparamore.


Leave A Reply

Social media & sharing icons powered by UltimatelySocial