Cauliflower Soup
This thick, creamy, and surprisingly healthy cauliflower soup recipe is an easy dinner the whole family will love.
Servings: 8 cups
Ingredients
- 6 cups cauliflower florets (about 1 head)
- 2 shallots or 1/4 cup onion, chopped
- 2 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp onion powder and optional pinch nutmeg
- 4 cups milk of choice
- 3 tbsp butter or oil (omit for fat free)
- optional 1 1/2 cups shredded cheese
Instructions
- *There's a video above in the post for everyone who finds it helpful to watch a recipe being made step-by-step. Instructions for crock pot and instant pot cauliflower soup are also listed above.To make the cauliflower soup, simply add all ingredients except optional cheese to a medium pot. Bring to a full boil. Once boiling, cook on medium—stirring occasionally—for 10 minutes or until cauliflower is soft. If using, stir in cheese until melted. Use a blender or immersion blender to pulverize the soup until creamy. Garnish if desired. Leftovers can be refrigerated or frozen for another day. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts
Video
Notes
You can also turn the recipe into Cauliflower Alfredo Sauce.
Nutrition
Serving: 1serving | Calories: 33kcal | Carbohydrates: 4.8g | Protein: 2g | Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 103mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 5mg | Calcium: 242mg | Iron: 1mg