Healthy Eating
Cauliflower Soup
Description
Creamy Cauliflower Soup feels indulgent, but the thick, velvety texture isn’t from heavy cream—it’s all cauliflower! You’re going to make this flavorful, healthy, low-carb soup on frequent repeat.
Ingredients
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 1 medium yellow onion 1/4-inch diced (about 1 cup)
- 3 garlic cloves minced (about 1 tablespoon)
- 4 cups vegetable broth or low-sodium chicken broth
- 1 large head cauliflower cut into 1 1/2-inch florets (about 3 pounds)
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme or rosemary
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- ½ cup finely grated Parmesan cheese
- Good olive oil optional for serving
- Chopped fresh chives or thyme leaves optional for serving
Directions
- In a Dutch oven or similar large, heavy-bottomed pot, melt the butter over medium-low. Add the onion and cook, stirring occasionally, until tender and turning translucent, 6 to 8 minutes. Adjust the heat as needed so the onion softens but does not brown. Add the garlic and cook until just until fragrant, about 30 seconds.
- Add the broth, cauliflower, salt and pepper, and thyme. Increase the heat to high and bring to a boil. Lower the heat, cover, and let simmer until the cauliflower is tender when pierced with a fork, 10 to 15 minutes.
- With an immersion blender, or working in batches with a high-speed blender (be careful! hot soup splatters; leave the center portion of the lid open and cover with a towel), puree the soup until smooth. Stir in the lemon juice and mustard, then the Parmesan. Carefully taste and adjust the seasoning as desired.
- The soup will thicken as it cools, but if you’d like it thicker right away, you can partially cover the pot and simmer it for 5 to 10 minutes more. Ladle into bowls. Serve with a drizzle of oil and chopped fresh thyme or chives.
