Creamy Cauliflower Soup from

Creamy cauliflower soup

This creamy cauliflower soup makes a great Thanksgiving starter and pairs perfectly with crusty bread rolls. The secret to it’s creamy texture is a potato, which is puréed with the rest of the healthy ingredients in a blender. This soup is lightened up by using half-and-half to replace heavy cream, but without losing any creaminess. Top individual bowls of this cauliflower soup recipe with freshly chopped parsley for extra flavor and decoration. This soup makes an awesome lunch idea too, as it’s hearty, healthy, and bursting with fresh, rustic flavors.

Creamy Cauliflower Soup
Serves: 4
  • 1 head cauliflower, rinsed and chopped
  • ½ onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped
  • 1 potato, peeled and chopped
  • 2 tbsp butter
  • 3 cups chicken broth
  • 2 tbsp fresh chopped parsley
  • 1 cup half-and-half
  • 1 tsp salt
  • ½ tsp pepper
  1. Melt the butter in a large pot and add the onion, garlic and celery. Cook for 7 minutes, or until onion is soft.
  2. Add the cauliflower, potato, chicken broth, and parsley and bring to a boil. Cover, lower the heat and simmer for 15 minutes.
  3. Remove from heat and bring to room temperature.
  4. Transfer the soup to a blender (or use an immersion blender) and pulse until smooth. Pour back into the pot and stir in the half-and-half, salt and pepper.
  5. Serve warm.
Creamy Cauliflower Soup