This creamy, healthy soup is perfect for a weekend lunch or as a elegant starter to a holiday meal. Chock full of vegetables it's sure to make your belly smile.
Creamy Cauliflower Soup requires just a few ingredients, an immersion blender and a few minutes of your time. The result is a simple and smooth soup that is full of flavor.
Cauliflower can get a bad rap. In its raw form it can be bland alone. As a kid, I remember eating this veggie being cooked so soft it was left with little flavor and as a result had to be disguised with a cheesy sauce.
No more! Try this delectable soup and you'll think you're eating cream of potato soup only healthier.
Chopped celery, onions and cauliflower blended with fresh thyme leaves, chicken broth and milk make up the key ingredients in this hearty and healthy soup.
Eat it as is or top each bowl with crispy bacon, aged cheddar cheese or toasted croutons.
What toppings do you like on your cauliflower soup?
Creamy Cauliflower Soup
- 1 onion, diced
- 1 stalk of celery, diced
- 1 medium cauliflower, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon fresh thyme leaves
- 3 tablespoons butter
- 1/4 cup flour
- 4 cups chicken broth
- 1 cup 2% milk
- Shredded cheddar cheese
- Bacon bits
In a soup pot over medium heat, melt the butter and sauté the onions and celery until tender, for about 5 minutes. Add the garlic and thyme and stir for another minute. Sprinkle in the flour and mix until it is well absorbed. Pour in the broth, milk and cauliflower and bring the soup to a boil.
Once the soup is boiling reduce the heat and simmer the soup for 20 minutes, stirring occasionally until the cauliflower has softened.
Remove the soup pot from the heat. Using an immersion blender, purée the soup until it is well blended. Add a splash of milk if you desire a thinner consistency.
Top each bowl with shredded cheddar cheese and crispy bacon bits.
Serves 6. Total time 40 minutes.