Our Famous Creamy Cauliflower Soup Recipe
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When my mom and I had our restaurant, we had a difficult time keeping our homemade soups in stock. We made three kinds each and often sold out before the lunch rush was over. It didn’t matter that we made larger and larger batches, we would still run out. One of our hottest sellers? Our Famous Creamy Cauliflower Soup Recipe. It was one that they would request, right up there with Autumn Chowder. I’m not sure if it is because so many people thought it was a healthy choice, or that it was just so darned tasty.
Our Famous Creamy Cauliflower Soup Recipe
A lot of people as “Is cauliflower good for weight loss?” Well, it is VERY low calorie, high in fiber, and almost has as many nutrients as broccoli. Broccoli still wins hands down, but Cauliflower is a close runner-up. Keep in mind that as you get older, both are harder for our bodies to digest. That is why you will never see older adults hanging around the veggie tray at a party or picnic. They are afraid of the gas and bloating that is soon to follow.
What happens if you eat old cauliflower?
Think of bananas here. As they age, they get “sweet spots”. Cauliflower does the same thing: it gets slight brown spots. As long as they aren’t mushy or dark, you are OK. Just remember that our pioneer families used to make do with just about anything they could work with! You can easily trim a few spots off a head of cauliflower and then put it to good use.
How do you thicken cauliflower soup?
Most creamy-style soups use a roux to thicken them. They use either corn-starch or flower with a fat like butter or oil. It is also the base for gravies of all different kinds. I talk more about it all here: Cooking Class 101: Making a Roux. We aren’t adding that extra fat and gluten to this recipe as we are using the pureed cauliflower and shredded cheese to thicken the broth and cream mixture.
How do you fix bland cauliflower soup?
Let’s face it – we have all had that cup or bowl of a cauliflower soup that was less than stellar. Think of it as potato soup and go “loaded” with a little grated cheese, crumbled bacon, even sliced fresh scallions. Even a little dash of salt and pepper can help make a difference.
How long does cauliflower soup last in the fridge?
I like to think of the magic rule of FOUR. Food that has been cooked shouldn’t set out more than FOUR hours. Leftover food in the fridge should be enjoyed before FOUR full days have gone by and Food in your freezer start to lose their quality after FOUR months. If you remember the rule of FOUR, you will never go wrong!
Now, let’s get to that soup! This recipe uses the Instant Pot, but you can use your slow cooker so your house ends up smelling amazing and you have the day free to either get your work done or help the kids through their distance learning lessons. Don’t forget to whip up a batch of our Homemade Croutons to go with it!
How to Make Creamy Cauliflower Soup
You will need:
- 6 Cups cauliflower florets
- 1 Garlic clove, minced
- 1 Onion, chopped
- 1 Tbsp olive oil
- 1 ¾ Cups broth
- ½ Cup heavy cream
- 1 Cup white cheddar cheese, shredded
- Salt and pepper to taste
- Manually release steam and open the lid and valve. Add the heavy cream and the white cheddar cheese and season with salt and pepper.
- With the help of an immersion blender process until smooth and creamy.
In the slow cooker:
- Cook on low for 5 hours until the cauliflower is fork-tender.
- With the help of an immersion blender process until smooth.
- For the toasted cauliflower on top: Heat a little bit of olive oil in a small saucepan over medium heat. Sautee the cauliflower florets with a sprinkle of salt and pepper.
- You can swap the heavy cream for coconut cream or for a little bit of milk and a tablespoon of cornstarch.
- You can also use any cheese you have on hand. It’s delicious with mozzarella too!