Creamy Cauliflower Soup

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Photo by Levi Brown
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 150 calories
    • Fat 11 g
    • Sat Fat 7 g
    • Cholesterol 30 mg
    • Sodium 260 mg
    • Protein 6 g
    • Carbohydrate 11 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 53 mg

Cook yellow onion, garlic, and thyme in the butter until tender.

Add the cauliflower florets and ¾ teaspoon salt and ¼ teaspoon pepper. Cook, covered, until the cauliflower is tender. Add chicken broth and cook for 20 minutes.

Add heavy cream and cook for 5 minutes. Transfer to a blender and puree until smooth. Garnish with chives and bacon.

Ingredients

  1. Check 1 cup chopped yellow onion
  2. Check 2 finely chopped cloves garlic
  3. Check 1 tablespoon thyme
  4. Check 3 tablespoons butter
  5. Check 10 cups cauliflower florets
  6. Check kosher salt and black pepper
  7. Check 4 cups low-sodium chicken broth
  8. Check ½ cup heavy cream
  9. Check chives and bacon, for serving

Directions

  1. Cook yellow onion, garlic, and thyme in the butter until tender.
  2. Add the cauliflower florets and ¾ teaspoon salt and ¼ teaspoon pepper. Cook, covered, until the cauliflower is tender. Add chicken broth and cook for 20 minutes.
  3. Add heavy cream and cook for 5 minutes. Transfer to a blender and puree until smooth. Garnish with chives and bacon.