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Cream of Cauliflower Soup Recipe

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This recipe for Cream of Cauliflower Soup is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head of cauliflower, broken into pieces
4 cups of chicken broth
1/2 cup sweet onion, finely diced
2 bay leaves
1 Tbsp chicken base (I like a refrigerated, gluten free version, but you can use 1 Tbsp chicken bouillon if not gluten-free)
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/3 cup heavy cream or half and half
Dash of Nutmeg

OPTIONAL:
1/2 cup shredded sharp cheddar
Directions:
Directions:
1. In large soup pot, sauté onion with a little butter or olive oil until translucent.
2. Add chicken broth, bay leaves, chicken base/bouillon, salt and pepper and cauliflower to the onion and bring to a boil. The broth should just cover the cauliflower. You can add more broth or less as needed for the amount of cauliflower you have.
3. Reduce heat, cover, and cook until cauliflower is very soft and mushy.
4. Remove bay leaves. Using an emulsifier blender, puree the cauliflower and broth until very smooth.
5. Add in cream (or half and half) and, if desired, cheese and stir until combined.
6. Serve with a dash of nutmeg and sprinkle of cheese on top.

**If the soup is too thin, you can thicken it with instant potato flakes. Just make sure the flavor doesn't get too bland. Add more chicken base/bouillon if necessary.
Personal Notes:
Personal Notes:
This soup is an excellent comfort food- I have changed the recipe over the years to a much healthier version than the original. It is great with roasted chicken or fish.

 

 

 

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