Ingredients
Equipment
Method
- Heat the olive oil and butter (if using) in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil, 1 tablespoon butter, 1 large yellow onion, 3 cloves garlic
- Add the cauliflower florets and chopped fennel bulbs to the pot. Stir everything together and cook for about 5 minutes, allowing the vegetables to soften slightly and begin to release their flavors.1 large head cauliflower, 2 medium fennel bulbs
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes, or until the cauliflower and fennel are fork-tender and easily pierced with a knife.4 cups vegetable broth
- Carefully transfer the soup in batches to a blender (a high-powered blender is ideal). Alternatively, use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. If using a regular blender, be sure to vent the lid slightly to allow steam to escape and avoid pressure buildup.
- Return the blended soup to the pot over low heat. Stir in the milk (whole or plant-based) until well combined. Heat through gently, but do not boil. Season with salt, pepper, and nutmeg (if using) to taste. Adjust seasonings as needed.1 cup whole milk or unsweetened plant-based milk, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon ground nutmeg
- Ladle the hot soup into bowls. Garnish with fresh chives or reserved fennel fronds and serve immediately with toasted croutons or crusty bread on the side.fresh chives or reserved fennel fronds, toasted croutons or crusty bread
Notes
Refrigerate any leftover soup in an airtight container within two hours of cooking. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as this can affect the texture. If the soup has become too thick, you can add a splash of vegetable broth or milk to reach your desired consistency. For longer storage, this soup freezes exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags, leaving a little headspace for expansion. Frozen soup is best consumed within 2-3 months for optimal quality. Thaw overnight in the refrigerator before reheating.
