I’ve been craving soup almost every single day this week and finally made a batch of delicious, hearty, warm and creamy cauliflower soup. Now if you’re not a fan of cauliflower, don’t scratch this recipe off your list. The truth is you can barely taste it, while still enjoying its creamy texture. If you prefer, you can also substitute white potatoes for cauliflower. I had a hard time choosing between chicken soup and a creamy soup, so I basically combined everything and made creamy cauliflower soup with chicken. It was a hit!
Wash and chop one or two cauliflower heads, depending on their size and your love for the vegetable.
Roughly chop one or two carrots and one small white onion.
Place a stock pot or dutch oven over medium high heat and melt 4 tablespoons butter. Add the onions when the butter is melted. Some carrots escaped me as you can see, but we don’t have to be meticulous all the time.
Once your onions have cooked for about 2 minutes, add the carrots. Let them cook for another minute or so.
Add the cauliflower. I did a rough chop on mine because I wanted my soup to be both creamy and chunky.
Add 2 tablespoons of fresh or dried parsley. Mix it all together, reduce the heat to low and let it simmer for about 15 minutes.
In a separate pot, boil 2-3 chicken breasts. Roughly chop when it’s done and add to the soup. Add 8 cups of chicken stock or broth.
Bring to a boil over medium heat, then reduce heat and let the soup simmer.
Then bend down and pet your dog because she is ridiculously adorable and has been cooking with you for about 30 minutes. While you’re at it, give her a nice treat.
Melt 2 tablespoons of butter in a pot. In a small container, combine 2 cups of whole milk and 6 tablespoons of all-purpose flower. Once it’s thoroughly mixed, add it to the melted butter. The cream sauce should start thickening.
Then add one cup of half and half, because everything is better with some half and half in it.
Add the cream sauce to your soup.
Mix it well.
Add a few bay leaves – see half and half reasoning above and allow it to simmer for another 15-20 minutes.
Then because this soup wants a little extra something, add a tablespoon of sour cream in your bowl, then add your soup.
Add about a teaspoon of fresh ground nutmeg. This makes all the difference, don’t skip it.
What you’ll need:
- 2 cauliflower heads
- 2 carrots
- 1 small white onion
- 6 Tablespoons of Butter, divided
- 2 Tablespoons Fresh Or Dried Parsley
- 2-3 chicken breasts, boiled
- 4 cups Chicken Broth Or Stock
- 6 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 1 tablespoon of sour cream, per serving
- fresh nutmeg to taste
- salt and pepper to taste
What to do:
Wash and chop one or two cauliflower heads, depending on their size and your love for the vegetable. Roughly chop one or two carrots and one small white onion. Place a stock pot or dutch oven over medium high heat and melt 4 tablespoons butter. Add the onions when the butter is melted. Some carrots escaped me as you can see, but we don’t have to be meticulous all the time. Once your onions have cooked for about 2 minutes, add the carrots. Let them cook for another minute or so. Add the cauliflower and 2 tablespoons of parsley. Mix it all together, reduce the heat to low and let it simmer for about 15 minutes.
In a separate pot, boil 2-3 chicken breasts. Roughly chop it when done and add to the soup. Add 8 cups of chicken stock or broth. Bring to a boil over medium heat, then reduce heat and let the soup simmer.
Melt 2 tablespoons of butter in a stock pot. In a small container, combine 2 cups of whole milk and 6 tablespoons of all-purpose flower. Once it’s thoroughly mixed, add it to the melted butter. The cream sauce should start thickening. Add one cup of half and half and whisk to mix it together. Add the cream sauce and bay leaves. Mix well and let it simmer for another 15-20 minutes. Add salt and pepper to taste. Serve soup over one tablespoon of sour cream and add fresh nutmeg to taste.
Enjoy!
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