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!
Servings: 4 servings
- 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
Par-boil 12 oz cauliflower florets for 3 minutes.
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.
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 par-boiled cauliflower. Cook for 10 minutes.
In the meantime, toast 2 oz French baguette slices in the air fryer at 380℉ for 2 minutes.
Continue by stirring 0.5 oz cheddar cheese in the saucepan.
Remove the saucepan from the heat. Use an immersion hand blender to blend the soup until silky smooth.
Drizzle the remaining 1/4 tbsp olive oil and sprinkle 1/2 tsp ground black pepper on top.
Serve the soup hot with the crusty baguette bread as dippers.
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