Cauliflower Soup with Caramelized Onions

This 4 ingredient soup is really simple, but has one simple trick that will yield a deeply flavourful soup!

Course Appetizer

Cuisine American

Diet Vegetarian

Keyword Cauliflower Soup

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings Servings

Calories 165kcal

Start by peeling and finely dicing the onions
To a soup pot, add the butter and half the olive oil and warm up. Add the onions in, season with half the salt, and cook on medium heat for 10-15 minutes until golden brown. Stir every few minutes to avoid burning.
Meanwhile, wash and chop the cauliflower into small sized florets
Once onions are deeply golden, add the crushed garlic and stir for a few minutes
Add in the cauliflower, the rest of the salt, and the rest of the olive oil. Cook for another 10-15 minutes until the cauliflower develops colour. Stir every few minutes
Add the black pepper, the bay leaves, the chicken broth and half the water
Bring the pot to a rolling boil, half cover the pot and allow it to cook for 30 minutes, reducing to a simmer halfway through
Monitor the level of water an add more as required
Blend until smooth using an immersion blender (or a stand blender). Taste for seasoning and adjust the salt. Serve with fried cauliflower as garnish, a squeeze of lemon juice and a drizzle of olive oil

Make sure the onions cook down into a golden colour. This process requires a bit of patience and will give you ultimate flavour pay off!
You can add in a bit of cream at the end after blending the soup if you like, to give it extra creaminess. It's totally fine without it though
Try not to skip the chicken stock - this will give it added flavour (as opposed to using just water)