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Creamy Cauliflower Soup

Creamy Cauliflower Soup

Creamy cauliflower soup made with cream cheese and Parmesan cheese.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 328kcal
Author: Hezzi-D

Equipment

Ingredients

  • 1 large head of cauliflower chopped into bite sized florets
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 Tablespoons fresh thyme or 2 t. dried thyme
  • 1 teaspoon pepper
  • 1/4 teaspoon 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

Instructions

  • 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.

Notes

Recipe adapted from Rachael Ray Magazine, November 2019

Nutrition

Serving: 1g | Calories: 328kcal | Carbohydrates: 23g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 1594mg | Fiber: 7g | Sugar: 10g