Best Creamy Cauliflower Soup

5 from 1 vote

This recipe for the Best Creamy Cauliflower Soup is velvety smooth and full of flavor. It’s cooked with onions, garlic, chicken stock and a hint of thyme, then mixed with a healthy dose of cream to give it that true comfort food taste. It's a delicious vegetable soup recipe your family will ask for again and again.

Prep Time5

Cook Time20

cooling5

Total Time30

Course: Soup

Cuisine: American

Servings: people

Calories: 294kcal

Author: The Carefree Kitchen

Ingredients

2 teaspoon Olive oil or butter
1 Med Onion diced; white or yellow onion
2 teaspoon Garlic minced
2 Lbs Cauliflower cut the heaad of cauliflower into 1" chunks, you can also use frozen cauliflower.
4 Cups Chicken Broth or vegetable broth
¾ teaspoon Salt
⅛ teaspoon Black Pepper
1 teaspoon Thyme (optional)
½ Cup Heavy cream
2 Tablespoons Water cold
1 Tablespoon Cornstarch

Toppings

1 Cup Cheddar Cheese Shredded
½ Cup Bacon Bits
2 Tablespoons Parsley finely chopped

Instructions

In a large dutch oven on medkium heat, drizzle the olive oil and add the onion. Saute for about 3 minutes, until the onion begins to soften. Add the minced garlic and continue to cook stirring occasionally until the onions start to become translucent, about 5-7 more minutes.
Add the cauliflower florets and chicken broth (or vegetable broth) and bring to a simmer. Add the salt, pepper, and thyme, and cover and simmer uncovered for about 20 minutes, with the heat to medium, or until the cauliflower is tender.
Once the cauliflower is tender, turn off the heat. Carefully transfer the soup to a blender in batches (don't fill more than halfway), and blend until creamy. (Note: you can also use an immersion blender directly in the pot).
Once all of the soup has been blended and well mixed, add it back into the stock pot and stir in the cream with a rubber spatula. Return to medium heat.
Meanwhile, in a small bowl, add the cold water and cornstarch and mix until well combined.
Slowly pour this cornstarch mixture into the soup while stirring. Continue to stir and cook for another 2-3 minutes, or until the soup is thickened.
Remove from heat and let cool slightly before serving before ladling into bowls, and top with shredded cheddar cheese, bacon bits and freshly chopped parsley. Enjoy!

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