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When I told my husband I was making cauliflower soup for dinner the first thing he said was, “Mmmm, sounds hearty.” I don’t think he was quite feeling it. I’ll admit, if someone told me we were having cauliflower soup without knowing much about it I probably wouldn’t be all that thrilled.
The base of this soup is simply carrots, onions, celery, and cauliflower with a lot of broth. In the original recipe they used vegetable broth but I didn’t have any in my cupboard so I used chicken broth instead. If you are looking for a vegetarian soup recipe then vegetable broth can definitely be used.
Some of the flavor in this soup comes from the cream cheese which is used to make the soup creamy. When I stirred it into the hot soup I was worried because it broke up into tiny little pieces and didn’t look real appetizing. It turned out not to matter since you end up blending the soup together.
I don’t have an immersion blender but that would have been the easiest way to get this soup smooth. Instead I used my food processor and did it in batches. I didn’t process the soup until it was totally smooth because I like to be able to see some of the vegetables when I’m eating soup. You can blend it to whatever consistency you want.
Once the soup was blended I added in Parmesan cheese which added just the right amount of flavor to this Creamy Cauliflower Soup. You can serve this with one of three different toppings. If you don’t care about the soup being vegetarian then crumbled bacon is a great topped. Another topped is garlic spiced roasted cauliflower pieces add flavor and texture to the soup. Then you can also simply serve it with grated parmesan to put on top.
My husband and I ended up enjoying this soup and we both agreed it had a lot more flavor than either one of us thought it would. I think the cheese helps to add flavor and all the vegetables give it a bit of heartiness. I would most definitely make this soup again especially because it can be made in 30 minutes.
- 1 large head of cauliflower, chopped into bite sized florets
- 1 T. olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 T. fresh thyme (or 2 t. dried thyme)
- 1 t. pepper
- 1/4 t. nutmeg
- 6 c. vegetable broth (or chicken broth)
- 4 oz. cream cheese
- 1/2 c. grated Parmigiano-Reggiano + more for topping
- 3 slices bacon, cooked and crumbled (Optional topping)
- 1/2 c. roasted cauliflower (Optional topping)
- In a large pot heat the olive oil over medium high heat.
- Add the onion, carrot, celery, garlic, thyme, pepper, and nutmeg. Saute for 2-3 minutes.
- Add in the cauliflower and saute for 5 minutes.
- Add the vegetable broth and bring to a boil. Cover and cook for 15 minutes.
- Reduce heat to simmer and add cream cheese. Stir until combined.
- Use an immersion blender or a food processor and puree the soup.
- Return to a simmer and stir in the Parmesan.
- Pour into bowls and top with bacon, Parmesan, or roasted cauliflower.
Recipe adapted from Rachael Ray Magazine, November 2019
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 1594mgCarbohydrates: 23gFiber: 7gSugar: 10gProtein: 14g
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