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Creamy Cauliflower Soup

Creamy cauliflower soup is simmered with potato and broth, then blended until smooth for a velvety texture. A swirl of heavy cream finishes this comforting soup.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 cauliflower large head, about 2 pounds, cut into florets
  • 1 russet potato medium, peeled and cut into 1/2-inch pieces
  • 4 cup low-sodium chicken or vegetable broth
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup heavy cream

Equipment

  • 1 5-quart Dutch oven or soup pot

Method
 

  1. Melt the butter in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the cauliflower, potato, broth, salt, and pepper, then bring the mixture to a boil over medium-high heat.
  5. Reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the cauliflower and potato are very tender.
  6. Remove the pot from the heat.
  7. Blend the soup with an immersion blender until smooth.
  8. Stir in the heavy cream.
  9. Warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For the smoothest texture, blend until no cauliflower or potato pieces remain. Refrigerate leftovers for 3 to 4 days; freeze without the cream for best texture, then stir in the cream when reheating. Use vegetable broth for a vegetarian version.