Homemade Cauliflower Soup
Calories: 11
Adjust Servings Here: 4 servings
Description
This cream of cauliflower soup is hearty and wholesome. You won’t believe that there is no cheese or butter in this soup, and yet it’s so rich, creamy, and delicious. A simple and easy recipe that gets done in less than 30 minutes.
Ingredients
- 1 large (6 cups) Cauliflower head separated into small florets or roughly chopped
- 1 med (1 cups) Potato chopped
- 1 tbsp Olive oil or butter if you prefer
- 1 small Onions chopped
- 1 small Garlic clove sliced
- 2 med Bay leave
- 2 sprigs Thyme leave fresh or ½ tsp dried thyme
- 4 cup (1 ltr) Broth vegetable or chicken
- 1 cup (250 ml) Milk
- 1 tbsp Cornstarch
- ¼ cup (25 g) Parmesan freshly grated
Instructions
- Sauté - In a soup, stock pot, or Dutch Oven pot, sauté onions in oil until translucent. Add the garlic and bay leaves, and sauté 30 seconds more. Then, add the chopped cauliflower and potatoes. Sauté for 2 minutes, then add the thyme and broth.1 large Cauliflower head, 1 med Potato , 1 tbsp Olive oil, 1 small Onions, 1 small Garlic clove, 2 med Bay leave, 2 sprigs Thyme leave fresh, 4 cup Broth
- Simmer - Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.
- Blend - Remove the bay leaves and blend everything into a smooth puree using an immersion blender. Combine the milk and cornstarch to make a slurry, then add it to the soup, followed by the Parmesan cheese. Combine well, but do not bring to a boil.1 cup Milk, 1 tbsp Cornstarch, ¼ cup Parmesan
- Finish - Taste and adjust seasoning and consistency. Add water or milk if the soup is too thick.
- Serve with toasted bread or croutons. I topped mine with a few chopped walnuts and fresh thyme leaves.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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