Cream of Cauliflower Soup

We’ve all had that cream of “insert the blank” soup that comes in a can. And while that stuff is a handy shortcut for many recipes, it’s sometimes a little too goopy and gelatinous for our taste. This dream of a cauliflower soup is anything but. It’s velvety and creamy and as comforting as can be. And we don’t think we’ve ever seen it in a little red and white can.

You start by sauteeing some onion, potatoes, and carrots, before adding the cauliflower and stock and letting it all simmer until tender. We like adding potatoes because of the texture they give the soup, and they make it a little more hearty, but if you’re watching your carb count or like a thinner soup, they can certainly be left out. Carrots add a nice bit of color and a little hint of sweetness.

One of the best things about this soup is that it’s so smooth and velvety, so take care that you get all the chunks when you go to puree it. After it’s blended, you stir in a little cream and thyme, and you’re ready to sit at the table with a warm and tasty bowl of soup.

Where the cauliflower is mildly nutty, the thyme is earthy and fragrant. An extra little sprinkle of thyme over the top before serving really brings it all home. And a few crunchy croutons never hurt anyone either.

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