Embrace the cozy flavors of fall and winter with this luxuriously creamy and cheesy cauliflower soup. A comforting and deeply satisfying bowl of warmth!

Follow The Directions

01

Step

Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; sauté until softened, approximately 3 minutes.

02

Step

Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.

03

Step

Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, approximately 45 minutes. Remove from the stove and allow to cool slightly for 15 minutes.

04

Step

Carefully process 2 cups of soup at a time in a food processor or blender until smooth. Return the pureed soup to the pot.

05

Step

Stir in milk, half-and-half, and sour cream; whisk to combine thoroughly. Season generously with salt and freshly ground black pepper.

06

Step

Add shredded Cheddar cheese and cook over low heat, stirring frequently, until the cheese is completely melted and the soup is heated through, approximately 5 minutes.

For an extra layer of flavor, consider roasting the cauliflower florets before adding them to the soup. Toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned.
To make this soup vegetarian, substitute vegetable broth for chicken broth.
Garnish with extra shredded Cheddar cheese, fresh parsley, or a swirl of cream before serving.

Abigail Glover

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