Cream of Cauliflower Soup12 Tomatoes
We’ve all had that cream of “insert the blank” soup that comes in a can. And while that stuff is a handy shortcut for many recipes, it’s sometimes a little too goopy and gelatinous for our taste. This dream of a cauliflower soup is anything but. It’s velvety and creamy and as comforting as can be. And we don’t think we’ve ever seen it in a little red and white can.Proper: 12tomatoes_horizontal1
You start by sauteeing some onion, potatoes, and carrots, before adding the cauliflower and stock and letting it all simmer until tender. We like adding potatoes because of the texture they give the soup, and they make it a little more hearty, but if you’re watching your carb count or like a thinner soup, they can certainly be left out. Carrots add a nice bit of color and a little hint of sweetness.
One of the best things about this soup is that it’s so smooth and velvety, so take care that you get all the chunks when you go to puree it. After it’s blended, you stir in a little cream and thyme, and you’re ready to sit at the table with a warm and tasty bowl of soup.Proper: 12tomatoes_horizontal2
Where the cauliflower is mildly nutty, the thyme is earthy and fragrant. An extra little sprinkle of thyme over the top before serving really brings it all home. And a few crunchy croutons never hurt anyone either.
Cream of Cauliflower Soup
30min to prepare; 30min to cook; serves 6-8
- 1 head cauliflower, cored and chopped
- 1 large onion, chopped
- 2 large potatoes, peeled and chopped
- 2 carrots, chopped
- 3 cups chicken or vegetable stock
- 1 cup heavy cream or half-and-half
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 teaspoons dried thyme, divided
- Sea salt and fresh ground pepper, to taste
- croutons, for garnish (optional)
- In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
- Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
- Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
- Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!