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Cauliflower Soup

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Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Cauliflower fans unite! This hearty and delicious soup is a healthy alternative to the heavier chowders. It is also extremely cheap to make at just $2.07 per serving and $8.30 for the whole recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

  • 2 Heads Cauliflower
  • 1.5 qt Veggie Broth
  • 1 Carrot
  • 1 Onion
  • 2 clove Garlic
  • 1 cup Half and Half
  • .5 cup Butter
Optional
  • 4 slice Chopped Bacon or Veggie Bacon Bits

Method

  1. Prepare Vegetables: Stem cauliflower and cut heads into small, bite-sized pieces. Peel carrot then grate with a cheese grater. Peel and chop onion and garlic.
  2. Saute Vegetables: Heat large pot and add a small amount of oil. Saute carrot, onion, and garlic for several minutes until the vegetables are tender.
  3. Finish Soup: Add cauliflower and vegetable stock then bring to a simmer for 15 minutes until cauliflower is tender but not falling apart. Add half and half and simmer 4-5 minutes more. Remove from heat and pulse the soup several times using an immersion blender to chop up the cauliflower slightly and to thicken the soup. You can alternatively put 5-6 cups of the soup into a stand-up blender to blend. Once blended stir back into the pot with the rest of the soup. (Important Note: Do not over-blend the soup at this point as the cauliflower adds delicious texture and helps the soup taste heartier)
  4. Serve: Just before serving, add butter and stir until melted. Ladle the soup into 4 bowls. If using, sprinkle bacon or veggie bacon bits over the top and enjoy!
  5. Meal Prep Tip: This soup keeps very well in the refrigerator for up to 4 days. Prepare the soup in advance and separate it into individual containers warm thoroughly and enjoy!