Cream of Cauliflower Soup

This Cream of Cauliflower Soup is packed with flavor from fresh veggies, shallots, and herbs simmered in a savory broth. It’s creamy, comforting, totally delicious – and super easy to make.

Nothing quite hits the spot like a warm bowl of soup on a cool Fall or Winter evening. And this creamy cauliflower soup has become one of my favorites.

You might be familiar with the creamy soups that come from a can. You know the kind your grandmother used to pour into casseroles.

This cream of cauliflower soup is made from scratch with fresh veggies and lots of herbs for maximum flavor. It’s so tasty, even my little one will eat it without complaining. (And that seriously means something, people.)

Recipe

Ingredients

• 1 tbsp olive oil
• 1 onion small, peeled and minced
• 2 shallots chopped
• 2 cloves garlic minced
• salt and pepper to taste
• thyme to taste
• 1 head cauliflower about 5-6 cups, chopped into small florets
• 2 potatoes peeled and roughly chopped
• 6 cups vegetable broth
• basil fresh, for garnish

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion and shallots, and cook for 3-4 minutes, until softened.
• Add garlic, thyme, cauliflower, and potatoes. Stir and cook for 5-6 minutes, until just slightly softened. If the mixture seems to dry, add a bit more olive oil. Add salt and pepper, to taste.
• Add vegetable broth. Bring to a boil. Reduce to a simmer and cook for 30-40 minutes, until cauliflower and potatoes are fork tender.
• Puree soup with an immersion blender. Or transfer to a traditional blender (carefully) for this step, and returning soup to the pot for serving. Serve topped with fresh basil.

Nutrition