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Creamy Cauliflower Soup

Creamy cauliflower soup is simmered with potato, thyme, and broth, then blended until smooth. A finish of heavy cream makes this stovetop soup rich and silky.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 lb cauliflower florets
  • 1 Yukon Gold potato medium, about 8 ounces, peeled and diced
  • 4 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 0.75 cup heavy cream

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add the cauliflower, potato, broth, salt, pepper, and thyme.
  5. Bring the soup to a boil, cover, and reduce the heat to low.
  6. Simmer for 18 to 22 minutes, until the cauliflower and potato are very tender.
  7. Remove the pot from the heat and puree the soup with an immersion blender until smooth.
  8. Stir in the cream and warm the soup over low heat for 2 to 3 minutes, without letting it boil.

Notes

For the smoothest texture, blend thoroughly before stirring in the cream. Refrigerate leftovers for up to 4 days; freezing is possible, though the cream may separate slightly when reheated. For a vegetarian version, use vegetable broth instead of chicken broth.