This creamy cauliflower soup makes a great Thanksgiving starter, and pairs perfectly with crusty bread rolls.
The secret to this soup’s creamy texture is the addition of a potato, which is puréed along with the rest of the healthy ingredients in a blender. The soup is lightened up by using half-and-half to replace heavy cream, but does so without making the cauliflower soup lose any of its signature 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
- 1 head cauliflower, rinsed and chopped
- 1/2 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
- 1/2 tsp pepper
- Melt the butter in a large pot and add the onion, garlic and celery. Cook for 7 minutes, or until onion is soft.
- Add the cauliflower, potato, chicken broth, and parsley and bring to a boil. Cover, lower the heat and simmer for 15 minutes.
- Remove from heat and bring to room temperature.
- 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.
- Serve warm.
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