Creamy Cauliflower Soup
This creamy and comforting Cauliflower Soup is packed with vegetables, but has all the delicious flavors of a loaded baked potato.
Servings: 4 main dish or 6 appetizer servings
Calories: 271kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion diced
- 1 medium carrot diced
- 2 medium celery stalks diced
- 2 cloves garlic minced
- 1 medium head of cauliflower chopped
- ¼ cup lightly packed fresh parsley chopped
- Sea salt
- Freshly ground black pepper
- 4 cups chicken or vegetable stock
- ¾ cup half and half
- ¼ cup sour cream plus more for serving
- ½ cup shredded cheddar cheese
- 3 tablespoons chopped fresh chives
Instructions
- Warm the olive oil and butter in a Dutch oven or large stockpot over medium heat.
- Add the onion, carrot, and celery and cook, stirring occasionally, until softened somewhat, about 8 minutes.
- Add the garlic and cook, stirring frequently, for 1-2 minutes, until fragrant.
- Add the cauliflower and parsley, season lightly with salt and pepper, and stir. Add the stock, bring to a boil, and then reduce the heat so the soup simmers. Cook for about 15 minutes, or until the cauliflower is very tender when pierced with a fork.
- Turn off the heat and stir in the half and half and sour cream. Puree the soup thoroughly with an immersion blender. Taste the soup and add additional salt and pepper if desired.
- Serve hot, topped with shredded cheddar cheese, sour cream, and fresh chives.
Notes
This soup reheats well, so it makes a great packed lunch. Bring the garnishes in a separate container and add them after reheating the soup.
Nutrition
Serving: 1serving | Calories: 271kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 1124mg | Potassium: 647mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3951IU | Vitamin C: 80mg | Calcium: 218mg | Iron: 1mg
