Cream of Cauliflower Soup

Prep Time: 30 minutes

Serves 6-8


1 head cauliflower, cored and chopped

1 large onion, chopped

2 large potatoes, peeled and chopped

2 carrots, chopped

3 cups chicken or vegetable stock

1 cup heavy cream or half-and-half

3 cloves garlic, minced

2 tablespoons butter

2 teaspoons dried thyme, divided

Sea salt and fresh ground pepper, to taste

croutons, for garnish (optional)


  1. In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
  2. Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
  3. Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
  4. Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!

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