Creamy Cauliflower Soup with Feta
Warm up your soul with this luscious Creamy Cauliflower Soup with Feta, a velvety blend of tender cauliflower, caramelized onions, and aromatic garlic, all simmered to perfection in a rich vegetable stock. Enhanced with the tangy depth of melted feta cheese and a splash of heavy cream, this comforting soup strikes the perfect balance between creamy indulgence and light, wholesome flavor. Ready in under an hour, this easy-to-make recipe is perfect for cozy weeknight dinners or elegant appetizers. Garnish with a sprinkle of paprika and fresh herbs for a burst of color and serve with crusty bread for a truly satisfying meal. Perfect for fans of creamy soups, vegetarian recipes, and Mediterranean-inspired flavors!
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Ingredients
- 1 head (approx. 2 lbs) Cauliflower
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 4 cups Vegetable stock
- 0.5 cup Heavy cream
- 0.5 cup, crumbled Feta cheese
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional, for garnish) Paprika
- 2 tablespoons, chopped (optional, for garnish) Chives or parsley
Directions
Step 1
Prepare the cauliflower by removing the green leaves and cutting the head into small florets. Set aside.
Step 2
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.
Step 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
Step 4
Add the cauliflower florets to the pot, followed by the vegetable stock. Bring the mixture to a boil.
Step 5
Reduce the heat to low, cover the pot, and let the soup simmer for 25 minutes or until the cauliflower is tender and easily pierced with a fork.
Step 6
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until creamy and then returning it to the pot.
Step 7
Stir in the heavy cream and crumbled feta cheese. Continue cooking over low heat until the feta is melted and the soup is heated through (about 5 minutes).
Step 8
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Step 9
Ladle the soup into bowls and, if desired, garnish with a sprinkle of paprika and freshly chopped chives or parsley.
Step 10
Serve immediately and enjoy the creamy, tangy goodness of the soup alongside crusty bread or a simple salad.
Nutrition Facts
| Serving size | (2194.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1504.7 |
| Total Fat 95.1g | 0% |
| Saturated Fat 41.2g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 186.8mg | 0% |
| Sodium 6877.7mg | 0% |
| Total Carbohydrate 122.1g | 0% |
| Dietary Fiber 33.0g | 0% |
| Total Sugars 36.7g | |
| Protein 47.4g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 755.3mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 4780.7mg | 0% |
Source of Calories