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5 from 7 votes

Creamy Cauliflower Soup

Course Soup, Stew, & Chili
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 bowls
Calories 172kcal
Author Kristine Underwood

Ingredients

  • 1 large head of cauliflower (approximately 2 pounds, chopped into florets)
  • 3 TBS butter
  • 1/2 yellow onion (chopped)
  • 2 tsp minced garlic (or 3 cloves of garlic, minced)
  • 4 cups chicken broth
  • 1/2 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/2 cup heavy whipping cream
  • 1 tsp sea salt
  • 1/2 tsp pepper

Instructions

  • In a large Dutch oven or soup pot, melt butter over medium-high heat. Stir in chopped onion and sauté until the onions are clear and slightly brown.
  • Add the minced garlic and cook for an additional minute.
  • Add chopped cauliflower, chicken broth, spices, and the bay leaf. Increase heat to high and bring soup to a boil. Cover the pot, reduce heat, and simmer for 20 minutes until the cauliflower is soft and can be pierced with a fork.
  • Remove soup from heat and remove the bay leaf. Process the soup with an immersion blender and blend until smooth and thick.
  • Stir in the heavy cream and season with salt and pepper. Adding more salt if needed for taste.
  • Ladle the soup into bowls and top with a dash of paprika, bacon bits, shredded cheese, green onion, a drizzle of olive oil, or sour cream.
Notes
*The nutritional information is for the soup only. It does not include any additional toppings.
Nutrition
Serving: 1 bowl | Calories: 172kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 1065mg | Potassium: 527mg | Fiber: 3g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 74mg | Calcium: 63mg | Iron: 1mg