Creamy Cauliflower Soup
This creamy cauliflower soup recipe is silky smooth, simple to make, and it'll warm you right up. You can have this cozy soup on your table in about 40 minutes!
Servings: 6
Ingredients
- 1 large head cauliflower cut into florets
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne pepper
- 1 bay leaf optional
- 2-3 sprigs fresh thyme
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes or until it's starting to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add in the broth, cauliflower, Italian seasoning, smoked paprika, cayenne pepper, bay leaf, and fresh thyme sprigs. Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly ajar and reduce the heat so it's simmering for about 20 minutes (or until the cauliflower is very soft).
- Remove the bay leaf and thyme sprigs. You may want to let the soup cool a bit prior to blending it. I used my immersion blender, but feel free to use a regular blender and carefully blend it in batches.
- Stir in the cream and season with salt & pepper as needed (it definitely requires additional salt as cauliflower isn't super flavorful on its own).
Notes
- A "large" head of cauliflower weighs about 2 pounds.
- Serves 4-6.
- If you need to, you may sub the cream with half-and-half or coconut milk.
Nutrition
Calories: 172kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 710mg | Potassium: 453mg | Fiber: 3g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 69mg | Calcium: 49mg | Iron: 1mg
