Cauliflower Soup
A comforting and creamy cauliflower soup, perfect for chilly days. This caulifower soup is easy to make and delicious.
Equipment
- large pot
- Immersion blender
Ingredients
- 1 Tbsp. extra-virgin olive oil plus more for drizzling
- 1 medium yellow onion chopped
- 1 clove garlic finely chopped
- 1 large head cauliflower cut into small florets (about 8 c.)
- 6 cups low-sodium chicken or vegetable stock
- 3 sprigs fresh thyme plus more for serving
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- ¼ cup heavy cream or whole milk
Instructions
- In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add cauliflower, stock, thyme, and bay leaf and bring to a simmer. Cook, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
- Remove thyme and bay leaf and discard. Blend with an immersion blender or transfer to a standard blender in batches and blend until smooth. Stir in cream and reheat if needed.
- Divide soup among bowls. Drizzle with oil and top with thyme.
Nutrition
Serving: 1bowlCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 70mgCalcium: 100mgIron: 2mg
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