Cauliflower Soup Recipe
Creamy cauliflower soup made with simple vegetables, rich broth, and a splash of cream for the ultimate cozy comfort food.
Servings 8
Calories 185kcal
Ingredients
- 4 tablespoons butter
- 1 small yellow onion diced
- 1 large carrot chopped
- 1 rib celery chopped
- ¼ cup chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons all purpose flour
- 8 cups chicken or vegetable broth
- 1 head cauliflower cut into small florets
- 2 bay leaves
- 1 cup heavy cream or half & half
Instructions
- Melt the butter in a large pot over medium high heat. Add the onion, carrot, celery, parsley, salt, and pepper. Cook until the onions are beginning to turn translucent, about 2 to 3 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
- Slowly pour in the broth while stirring to remove any clumps.
- Add the cauliflower florets and bay leaves. Bring the soup to a boil.
- Reduce heat, cover, and simmer for 20 to 25 minutes, or until the cauliflower is tender.
- Remove the bay leaves and stir in the heavy cream.
- Taste and adjust seasoning as needed, then serve warm.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- For a smoother soup, blend part or all of the soup with an immersion blender before adding the cream.
- Vegetable broth works well for a vegetarian version.
- Add shredded cheddar cheese for extra richness.
- Soup will thicken as it cools. Add extra broth when reheating if needed.
Nutrition
Calories: 185kcal