Easy Cauliflower Soup | Creamy Delicious

This easy cauliflower soup recipe is thick, creamy and delicious. If you like cauliflower, you will love this delicious soup.

I’m happy and not just because this soup is scrumptious.

I’m happy because Christopher has come around. His opinion of soup has changed.

Hallelujah!

He never really considered it a proper meal.  He always thought it was a side dish… of sorts.  Here are his actual words when he tasted some of this soup.

“Wow, I like soup now.”

I just blinked at him. Who is this man that I’ve been married to for 28 years? Is this a pod person? All these questions rolled around in my head as I sat there blinking.

“Did you hear me?” He asked.

“Yes, I just don’t believe it.”

He chuckled and spooned some more soup in his mouth.

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Helpful tips

• I prefer to use a large cauliflower but if you can only medium/small, use two.
• Immersion blenders are a must have because it makes it easy to blend things in a pan. Which means you have less mess than if you were to transfer the soup in batches to a blender.
• A good stockpot is also a great addition to any kitchen. I use my Dutch oven a lot when I need a stockpot.
• For the sour cream dribbles, I spoon some sour cream in a sandwich bag and cut the corner off and pipe it on the soup.

How to make the easy cauliflower soup

Pre-step

Grab a Dutch oven or stock pot.

Step one

Gather the ingredients – large head of cauliflower, onion, celery and chicken broth.

Step two

Chop up the cauliflower. (A)

Step three

Heat Dutch oven on medium. Add oil and once that heats up, add the chopped onion, celery, herbs and spices and sauté for 8 minutes. (B)

Step four

Add broth and cauliflower. (C)

Step five

Stir and bring to a boil. Lower to a simmer and cook for 15 minutes or until the cauliflower is tender. (D)

Step six

Take out a four pieces of cauliflower and set aside.

Use an immersion blender and blend until the soup is smooth.

Step seven

Ladle the soup into two bowls and place two pieces of cauliflower on top of each bowl and dribble a little sour cream over the soup.

Now for the overhead shot.

I hope you enjoyed this easy cauliflower soup recipe. It is creamy, dreamy and delicious!

Other popular soup recipes

• Split pea – Instant pot
• Clam chowder
• Italian wedding

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Easy Cauliflower Soup | Creamy Delicious

Creamy, dreamy and delicious!

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: Soup

Keyword: easy cauliflower soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 8 cups

Calories: 17kcal

Author: Elaine Benoit

Ingredients

• 1 cauliflower large head
• large onion chopped into smallish chunks
• 1 celery 1 stalk, sliced and then sliced in half
• 1 teaspoon dried thyme
• 2 teaspoons garlic paste or garlic cloves crushed
• ¾ teaspoon salt
• 32 ounces chicken broth or vegetable for vegetarian recipe

Garnish

• dribbles of sour cream

Instructions

• Heat pan on medium, once that heats up, add oil
• Add onions, celery, garlic, thyme and salt and sauté for 10 minutes
• Add chicken broth and cauliflower and bring to a boil. Lower to a simmer and let cook for 15 minutes or until cauliflower is done
• Fish out a few pieces of cauliflower and set aside for serving
• Either transfer batches to your food processor/blender or use an immersion blender and blend until smooth
• Ladle in bowls
• Place a piece of cauliflower on top and dribble some sour cream on top.  I use a small sandwich bag and fill it with 2 tablespoons of sour cream.  I cut a little hole in the corner of the bag and squeeze it on the soup
• Eat
• Smile
• Enjoy

Equipment

Dutch oven

immersion blender

Notes

Helpful tips

• I prefer to use a large cauliflower but if you can only medium/small, use two.
• Immersion blenders are a must have because it makes it easy to blend things in a pan. Which means you have less mess than if you were to transfer the soup in batches to a blender.
• A good stockpot is also a great addition to any kitchen. I use my Dutch oven a lot when I need a stockpot.
• For the sour cream dribbles, I spoon some sour cream in a sandwich bag and cut the corner off and pipe it on the soup.

Nutrition

Serving: 1.5 cups | Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 423mg | Potassium: 168mg | Vitamin A: 20IU | Vitamin C: 15.9mg | Calcium: 20mg | Iron: 0.5mg

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