This Cauliflower Soup is so creamy and healthy, and it only took twenty minutes to make! I absolutely love the satisfying taste of a effortless meal that is full of nutrition. I can’t even begin to explain to you how delicious and creamy this soup was. Pureeing the soup after it has boiled long enough to soften the cauliflower makes this soup an incredible consistency.
I headed to Fresh Market for some colorful produce, and couldn’t resist the purple cauliflower. I am a huge fan of cauliflower rice, roasted cauliflower, or raw cauliflower, but this beauty called for something out of the ordinary. The vibrant purple cauliflower has my name written all over it, so it came home with me and I pondered for a few days on exactly how I was going to display such a gorgeous piece of produce.
Then it hit me… well, more like Florida decided it wanted to participate in the rest of the country’s Fall season. Temperatures dipped down to 50 (us Floridians get all lethargic like bugs when it gets cold). I wanted something hearty and warming, so I rummaged through my fridge and grabbed a few of my favorite ingredients. Parmesan cheese, heavy whipping cream, chicken stock, and that gorgeous purple cauliflower… there it was! This soup is SO happening!
How to make Cauliflower Soup?
I diced the cauliflower up, removing the stalk and tossing it in my bucket that I keep for the chicken scraps. The chickens love me for it. I divided the cauliflower into each individual piece, and tossed it in a pot. I covered the cauliflower with some stock, threw in some onion and garlic and I let it boil for about 10 minutes. Once the cauliflower was soft enough to pierce with a fork, I removed the pot from the heat, and pureed it in my Vitamix food processor. I separated the soup into two batched to fit into the food processor. On the second half of the batch, I added the heavy whipping cream, parm cheese, and salt, and gave it a good blend. I poured the soup into the bowl the first batch was resting in, and I stirred to combine. This soup was so perfectly seasoned, there was no need for additional salt. I chopped some fresh herbs and pumpkin seeds to top the soup with, and I dug into my little bowl of pure happiness. The color of this soup was so gorgeous, but the flavor was spectacular!
How to make Cauliflower soup creamy?
This cauliflower soup is creamy on it’s own thanks to the addition of heavy whipping cream, cheese, and the blender! When cauliflower is blended, it almost has the same consistency of mashed potatoes, so there was no reason to add extra flour to thicken it. It’s that simple, folks.
What to serve with Cauliflower Soup?
You really can’t go wrong with the fixings! Here are some of my favorite ideas:
- Fresh oregano
- Fresh thyme
- Fresh rosemary
- Extra heavy whipping cream
- Parmesan cheese
- Roasted chick peas
- Pine nuts
- Pumpkin seeds
- Flax seed
Easy, Creamy Cauliflower Soup
This thirty minute easy, creamy cauliflower soup will have you running back for seconds! So healthy, and so tasty!
- 2 TBS grass fed butter
- 1 head of cauliflower
- 1 small onion
- 10 cloves of garlic
- 32 oz. chicken broth
- 1/2 tsp salt
- 1 bay leaf
- 1/8 tsp nutmeg
- 1/4 cup parmesan cheese
- 1/2 cup heavy whipping cream
Cut stem off the cauliflower, and slice into individual pieces. Dice the onion and garlic.
Place ,onion, and garlic into a large pot, and cover with 32 oz. of chicken broth. Add the bay leaf.
Bring the pot to a boil, and let it cook for ten minutes, or until cauliflower pieces can be easily pierced with a fork.
Remove the pot from the stove, and pour half of the soup (or all, if your food processor is big enough) into the food processor and blend.
Add Parmesan cheese, salt, and heavy whipping cream to the soup in the blender. Blend until smooth. Serve and enjoy!