Best Creamy Cauliflower Soup
This recipe for 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.
Servings: 6 people
Calories: 294kcal
Ingredients
- 2 teaspoons olive oil
- 1 cup yellow onion diced
- 2 teaspoons garlic minced
- 2 pounds cauliflower cut into 1" chunks
- 4 cups chicken broth
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon thyme (optional)
- 1/2 cup heavy cream
- 2 tablespoons water cold
- 1 tablespoon cornstarch
Toppings
- 1 cup cheddar cheese shredded
- 1/2 cup bacon bits
- 2 tablespoons parsley finely chopped
Instructions
- In a large Dutch oven on medium 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 and bring to a simmer, then add the salt, pepper, and thyme. Simmer uncovered for about 20 minutes, or until the cauliflower is tender.
- Once the cauliflower is tender, turn off the heat. Carefully transfer the soup to a blender in batches, and blend until creamy.
- 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!
Video
Notes
Storing leftovers: store leftover soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: once you are ready to use, you can thaw overnight in the fridge or transfer directly into a pot on the stovetop over medium-low heat, stirring often.
Instead of a blender, you can blend the soup with an immersion blender directly in the pot.
Nutrition
Calories: 294kcal | Carbohydrates: 17g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 1381mg | Potassium: 633mg | Fiber: 5g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 80mg | Calcium: 213mg | Iron: 1mg