Creamy Cauliflower Soup

This creamy cauliflower soup is a great basic recipe that can be adapted to you
and your family's preferences. Serve as-is, or add your own spices and herbs to
make it your own.

Servings: 4 servings

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

Vegetarian Dairy-Free

🧂 Ingredients

1 medium head cauliflower, cut into large chunks
1 medium onion, diced
4 cups water, vegetable, or chicken stock (plus more, as needed)
1 teaspoon salt
Freshly ground black pepper
¼ cup fresh parsley, chopped, for garnish
Heavy cream, for garnish (optional, to increase fat content of a meal)

Instructions

1 Place the cauliflower and onion in a pot. Add the water and salt, and bring to a
boil over high heat. Reduce the heat to medium-low, cover, and simmer until the
cauliflower is very soft, 10 to 15 minutes.
2 Puree the cauliflower, onion, and cooking water with an immersion blender. Add
more water as needed to make a thick, creamy consistency.
3 Adjust the seasoning to taste. Garnish with freshly ground black pepper,
parsley, and heavy cream, if desired (use 1 to 2 tablespoons per serving). Serve
hot.
4 TIP: The key to this soup is to get a thick creamy texture and to add enough
salt for it to taste delicious. The original recipe has no fat in it and is
perfect to accompany a high-fat mea. If you're having a lower-fat meal, garnish
the soup with heavy cream. This soup is great made a day ahead and served
chilled or reheated before serving.