This easy cauliflower soup recipe is thick, creamy, and bursting with feel-good flavors. Serve with a salad and crusty bread for a delicious dinner or pair with a steak sandwich for a drool-worthy soup and sandwich combo!
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.
32 ounces chicken broth, 1 cauliflower
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.
dribbles of sour cream
Eat
Smile
Enjoy
Notes
Helpful tips
I prefer to use a large head cauliflower but if you can only find medium/small cauliflower, 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.
I use Trader Joe's chicken broth, but if you want to keep it vegetarian, you can use a good vegetable broth.
Other than the optional sour cream drizzle, I do not use anything to thicken the soup. By that I mean, I don't had flour, heavy cream, light cream, half & half, or milk. So you could also make it vegan if you omit any dairy and use vegetable broth.
A good stockpot is also a great addition to any kitchen. I use my Dutch oven a lot when I need a stockpot.
This is optional, but I love to drizzle sour cream on this soup. Here's how: spoon some sour cream in a sandwich bag and cut one corner off and squeeze and pipe it on the soup.
Have leftovers? Transfer the soup in an airtight container and store in the refrigerator for up to a week.
If you want to add color to the soup, add fresh thyme on the soup when you serve it, or sprinkle on shredded yellow cheddar cheese.