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Homemade Cauliflower Soup Recipe
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Cauliflower Soup Recipe

Calling for basic ingredients, today's delicious and satisfying cauliflower soup recipe will provide you with a quick and healthy supper that’s packed with amazing flavors. Its earthy taste and creamy, velvety texture will surprise you!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Cauliflower Soup, Cauliflower Soup Recipe
Servings: 4 servings
Calories: 147kcal
Author: Luna Regina

Ingredients

  • 12 oz cauliflower chopped into small florets
  • 2 oz onion diced
  • 1 oz celery diced
  • 1 tsp garlic minced
  • 1 tsp fresh thyme chopped
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp olive oil divided
  • 1 cup unsalted chicken broth
  • 1/2 cup whole milk
  • 1 1/2 tbsp heavy cream
  • 1/4 tsp salt
  • 2 oz French baguette sliced
  • 0.5 oz cheddar cheese
  • 1/2 tsp ground black pepper

Instructions

  • Par-boil 12 oz cauliflower florets for 3 minutes.
    Par-boil the cauliflower.
  • Remove the cauliflower. Drain and set aside.
    Remove the cauliflower. Drain and set aside.
  • In a saucepan (can also use a Dutch oven): Sauté 2 oz onion, 1 oz celery, 1 tsp garlic, and 1 tsp fresh thyme in 1/2 tbsp unsalted butter and 1/4 tbsp olive oil over medium heat for 2 minutes.
    In a saucepan, sauté the vegetables with spices in butter and olive oil.
  • Add 1 cup unsalted chicken broth, 1/2 cup whole milk, 1 1/2 tbsp heavy cream, 1/4 tsp salt to the saucepan.
    Add the broth, milk, cream, and salt to the saucepan.
  • Add the par-boiled cauliflower. Cook for 10 minutes.
    Add the par-boiled cauliflower.
  • In the meantime, toast 2 oz French baguette slices in the air fryer at 380℉ for 2 minutes.
    In the air fryer, toast the baguette slices
  • Continue by stirring 0.5 oz cheddar cheese in the saucepan.
    Continue by stirring cheddar cheese into the soup.
  • Remove the saucepan from the heat. Use an immersion hand blender to blend the soup until silky smooth.
    Remove the soup from the heat and blend until smooth with a hand blender.
  • Drizzle the remaining 1/4 tbsp olive oil and sprinkle 1/2 tsp ground black pepper on top.
    Drizzle olive oil and sprinkle black pepper on top.
  • Serve the soup hot with the crusty baguette bread as dippers.
    Serve hot with the crusty baguettes as dippers.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 305mg | Potassium: 379mg | Fiber: 2g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 1mg