Craving a soup that’s both deeply satisfying and surprisingly quick to make? Look no further! This Hearty Cauliflower and Macaroni Soup is a game-changer. It’s a thick, rich, and comforting bowl of goodness that breaks all the rules—it comes together in a flash, making it perfect for a busy weeknight. The tender cauliflower, classic macaroni, and a savory, herb-infused broth create a one-pot wonder. Forget simmering for hours; this delicious meal is ready when you are. Grab a spoon and a slice of crusty bread, and get ready to fall in love with your new favorite soup!
Ingredients
• 2 tablespoons / 28g butter
• ¼ cup / 60ml olive oil
• 6 cloves garlic, minced
• 2 medium onions, diced
• 2 tablespoons / 30g tomato paste
• 10 cups / 2.4L Vegetable Stock
• 1 tablespoon / 15ml tamari or other soy sauce
• 1 bay leaf
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• 1½ teaspoons salt
• Freshly ground black pepper, to taste
• 1 medium cauliflower, about 2 lbs / 900g, cut into bite-size florets
• 1 cup / 115g macaroni
• 2 large eggs, well beaten
• ¼ cup / 15g minced fresh parsley
• Grated Parmesan cheese, for serving
Instructions
1. In a large stockpot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onions and minced garlic, and sauté for about 10 minutes, stirring frequently, until softened and fragrant.
2. Stir in the tomato paste and cook for another minute until it darkens slightly. Pour in the vegetable stock, tamari, bay leaf, oregano, basil, thyme, salt, and a generous amount of freshly ground pepper. Bring the mixture to a rolling boil.
3. Once boiling, add the cauliflower florets and macaroni to the pot. Return to a boil, then reduce the heat to a steady simmer. Cook for 15-20 minutes, stirring occasionally to prevent sticking, until both the cauliflower and macaroni are tender but not mushy.
4. Increase the heat to bring the soup back to a rolling boil. Slowly drizzle in the beaten eggs while stirring continuously. Continue to stir for about 30 seconds until the egg forms delicate ribbons throughout the soup. Remove from heat, stir in the fresh parsley, and serve immediately. Top each bowl generously with grated Parmesan cheese.
Nutritional Information
• Serving Size: 1 bowl (serves 6) | Calories: 350kcal | Carbohydrates: 35g | Protein: 15g | Fat: 18g | Sodium: 950mg. Please note that is an estimate and may vary based on the specific used.
Pro Tips
• The soup base (before adding cauliflower and pasta) can be made up to 48 hours in advance. Simply store it in the fridge and bring it to a boil before continuing.
• For a creamier finish, blend one cup of the cooked cauliflower and broth before returning it to the pot. This adds body and a velvety texture.
• To make this soup vegan, use a plant-based butter, omit the eggs, and use a vegan Parmesan cheese for topping. The soup will still be delicious and hearty.
• Feel free to add other quick-cooking vegetables like chopped spinach or frozen peas in the last 5 minutes of cooking for an extra nutrient boost.
FAQ
Q: Can I make this cauliflower macaroni soup vegan
A: Absolutely! To make this soup vegan, simply use a plant-based butter, omit the beaten eggs, and top with your favorite vegan Parmesan cheese. The soup will still be wonderfully hearty and delicious.
Q: How can I add more protein to this vegetarian soup
A: This soup already contains protein from the eggs, cheese, and pasta. For an extra protein boost, consider adding a can of rinsed chickpeas or white beans (like cannellini) along with the cauliflower and macaroni.
Q: Will the macaroni get mushy if I store leftovers
A: Pasta can absorb more liquid and soften over time in leftover soup. For the best texture, you can store the soup and cook the macaroni separately, adding it to each bowl as you reheat. Alternatively, enjoy the leftovers as is—it will be thicker and just as comforting!
Q: Is it possible to make this soup gluten-free
A: Yes, making this soup gluten-free is easy. Just substitute the macaroni with your favorite gluten-free pasta and ensure your tamari or soy sauce is certified gluten-free. Cook the gluten-free pasta according to its package directions, as cooking times may vary.
