Creamy Cauliflower Soup
Simple, creamy, and super yummy, this easy soup is sure to be a hit with everyone who tries it and is a great way to add more veggies to your menu!
Ingredients
- 1 head cauliflower washed and roughly chopped
- 2 1/2 cups chicken broth homemade or store-bought (you can also use chicken stock)
- 1 tbsp salted butter
- 2 tbsp sour cream
- 2 tbsp parmesan cheese
- sea salt and freshly ground black pepper to taste
- 1/4 tsp paprika
Instructions
- In a large pot or Dutch oven, combine the cauliflower and chicken broth. Bring to a boil over medium heat, then reduce to a simmer and cover.
- Simmer until the cauliflower is soft. It should start to break apart when you stick a fork in it and feel soft enough to purée, about 10 minutes. Be sure to keep your soup at a simmer and check it often; if you allow it to boil too long or at too high a temperature, you will lose a lot of your broth.
- Once the cauliflower is soft, remove the pan from the heat. Now it’s time to puree the soup. I like to use an immersion blender, but you could also puree it in batches in an upright blender. Blend until completely smooth and creamy.
- Next, add the sour cream, butter, Parmesan cheese, salt, pepper, and paprika. Return the pot to the stove and heat over low heat, stirring often, just until the butter is completely melted and the soup is heated through.
- Ladle into bowls and serve immediately. I love to serve this soup with a small dollop of sour cream and a sprinkle of cheese. It’s also delicious with a drizzle of olive oil or heavy cream and a dusting of black pepper. This creamy soup is best served with a buttered piece of crusty bread.
- Enjoy!
Notes
Any leftover cauliflower soup can be stored in an airtight container in the fridge for up to 5 days. Note that leftover soup may need to be thinned with additional broth, a little milk, or water when reheated.
Personally, I’ve never tried making this soup with frozen cauliflower before, but I see no reason why it wouldn’t work just as well! If you are looking to substitute frozen, I would suggest a 16 oz bag of frozen cauliflower florets.
If you would like your soup to have a chunkier texture, feel free to leave some pieces of cauliflower instead of blending it completely.
For added flavor, you can also serve this soup with any of the following toppings:
- Cayenne pepper
- Fresh parsley
- Sharp cheddar cheese
- Green onions
- Hot sauce
Nutrition
Calories: 92kcalCarbohydrates: 8gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 653mgPotassium: 470mgFiber: 3gSugar: 4gVitamin A: 209IUVitamin C: 69mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!