Creamy Cauliflower Soup

If you're looking for a creamy, delicious soup that's quick to put together, look no further than this homemade creamy cauliflower soup. You only need one pot and it takes less than 30 minutes from start to finish.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine American

Keyword creamy cauliflower soup

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 74kcal

Author Tanya

Ingredients

1 head Cauliflower leaves removed and chopped, about 6 cups
1 clove Garlic minced
2 sprigs Fresh Thyme or ½ teaspoon dried thyme
2 cups Almond Milk or dairy milk
1 ½ cups Low-Sodium Chicken Broth
1 tablespoon Grated Parmesan Cheese
Salt and Pepper to taste see note for suggested amounts

Instructions

Place cauliflower, garlic, and thyme in a large pot. Cover with the milk and chicken broth.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer, while occasionally stirring, until the cauliflower has softened, about 10 minutes.
Remove the pot from the heat and remove the thyme stems. Blend the cauliflower and liquid with an immersion blender or standing blender until smooth. Stir in parmesan cheese. Season with salt and pepper to taste.

Notes

I use about 1 teaspoon of kosher salt and ¼ teaspoon pepper. The amount of salt and pepper added will depend on the broth's saltiness.
Avoid covering the pot while cooking, or the soup may boil over. If you see the mixture start to foam up, stir it.
To keep this recipe Vegan, use vegetable broth in place of chicken broth and omit the parmesan cheese.

Nutrition