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Creamy Cauliflower Soup

A smooth, creamy, comforting soup loaded with your choice of toppings!
Course: Soup
Cuisine: American
Servings: 4

Ingredients

  • 2 T. butter
  • 1 med. yellow onion chopped
  • 2 lg. potatoes peeled and chopped
  • 2 carrots peeled and chopped
  • 3 cloves garlic minced
  • 3 c. chicken stock or vegetable stock
  • 1 head cauliflower cored and chopped
  • 1 c. heavy cream or half-and-half
  • 1/2 c. grated Parmesan cheese
  • 2 tsp. dried thyme divided
  • Sea salt and fresh ground pepper to taste
  • Croutons for garnish (optional)
  • Additional toppings: (see below)

Instructions

  • Peel and chop all veggies before you begin; set aside.
  • In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
  • Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
  • Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream, Parmesan cheese, and 1 teaspoon of thyme. Season soup with salt and pepper to taste.
  • Ladle soup into bowls, sprinkle with additional thyme and garnish with croutons, if using. Enjoy!
  • Additional Toppings: Roasted cauliflower florets, roasted chickpeas, crispy bacon, cheddar cheese or green onions.