Creamy Cauliflower Soup

Cauliflower soup…woop-tee-doo, sounds not very exciting at all, right? Well, let me just tell you something about this Creamy Cauliflower Soup… it is actually REALLY. Freaking. Good! I like to pretend it’s baked potato soup even though there is zero use of potato in this recipe and garnish it with bacon and chives. Oh, and I used the term “creamy” in the title of this recipe and you’ll find that there is no cream or milk used in this recipe. When the cauliflower cooks down and is pureed, it leaves you with a nice creamy texture. So creamy, that if you didn’t know what went into this recipe–you wouldn’t believe there is no cream or milk in it! Give it a try, let me know what you think. It’s a family favorite at our household (yes, that’s right, my 3-year-old gobbles this up with bacon bits and shredded cheese melted over the top!)

Also, check out this interesting article regarding all of the health benefits of cauliflower! Who would have known this little white plant was packed full of so many nutrients?! Enjoy this Creamy Cauliflower Soup!

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  Creamy Whole30 Cauliflower Soup

  2017-08-01 05:46:11

  

  Serves 4

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  Prep Time

  10 min

  Cook Time

  20 min

  Total Time

  30 min

  Prep Time

  10 min

  Cook Time

  20 min

  Total Time

  30 min

  Ingredients

  1. 2 tbsp. olive oil
  2. 1 yellow onion, loosely chopped
  3. 2 cloves garlic, chopped
  4. 1 head cauliflower, cut into florets
  5. 4-6 cups chicken broth
  6. salt and pepper
  7. 1/8 tsp. cayenne pepper (optional for a little hint of spice)
  8. chives or scallions, for garnish
  9. cooked crispy bacon, for garnish
  10. microgreens, for garnish (optional)

  Instructions

  1. In a large pot, heat 2 tbsp of olive oil over medium-high heat.  Add the onion and garlic and a pinch of salt and pepper and saute for 5-7 minutes, or until the onions are tender.
  2. Add the cauliflower florets to the pot, then pour in the chicken broth until it just covers the cauliflower.  Depending on the size of your head of cauliflower, you will need between 4-6 cups. Add another pinch of salt and pepper and the cayenne pepper (if using).
  3. Turn heat down to medium, cover the pot and let simmer for 15-20 minutes, stirring occasionally. Your cauliflower should be very tender when you pierce it with a fork.
  4. When your cauliflower is very tender, using an immersion blender, blender, or food processor, puree until soup is very smooth. (If you are using blender or food processor, blend in smaller batches to avoid a huge mess!)
  5. Taste your soup.  Add salt and pepper if you think it needs it! Also, if you think your soup is too thick, stir in some more chicken broth until it reaches the consistency you like!
  6. 6. Serve and enjoy! I like to garnish mine with chopped chives or scallions, bacon bits, and a little microgreens if I have it laying around-- but it is good just by itself!

  By Alex Snodgrass

  The Defined Dish https://thedefineddish.com/