I have made this amazeballs recipe 11 times now. Both my husband and I LOVE it!!! Imagine eating a healthy soup that tastes just like fattening, overindulgent, potato soup……now go get the ingredients and make your imagination into reality!
What I love about this soup is how easy it is to make alterations. I have even used vegan creamer and vegetable stock to make this vegan. In fact, I made this soup for my vegan friend, who HATES cauliflower, he ended up getting 3 helpings of soup!
Cauliflower should win a versatility award for it’s ability to blend in with other flavors. I swear, after this soup is done, you can’t tell it’s primarily cauliflower, it tastes like cream of potato soup!
Now let’s talk toppings….oooooh momma….the possibilities are endless! Cheese, chives, green onion, crumbled bacon….basically anything you put on a potato skin goes well on top of this soup.
If you have a gluten allergy, please be sure to check the labels of the ingredients, some items may contain gluten.
Oh man….now I’m drooling and crave this soup, excuse me while I go face plant in it.
I highly recommend investing in an immersible (or hand) blender. This will make quick, and less messy work of pureeing this soup. They can be easily found these days, but if you need some help finding one, click here.
My immersible blender kicked the bucket so I ended up having to puree the soup in batches in my regular blender. The regular blender works great, it just takes longer. Either way though, it’s worth the effort because this soup is so comforting, and since it’s packed with vegetables, very healthy for you.
Cauliflower Soup
Ingredients
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 large carrot (or 2 small carrots), chopped
- 1 tbsp olive oil
- 4-6 cloves garlic, whole
- 1-2 large russet potatoes, peeled, and cut into the same size, small pieces
- 2 heads cauliflower, cut into little florets
- ½-1 tbsp salt (start small and add more at the end if needed)
- 1 tbsp dried oregano
- 1 quart chicken or vegetable broth
- 1 quart water
- 1 cup cream
- Green onion, for garnish
- Mexican quesadilla cheese (or your favorite mild, white cheese)
- salt and pepper to taste
- cayenne to taste
Instructions
- In a large dutch oven or pot, warm a tablespoon of olive oil over medium-high heat.
- Add the carrot, celery, onion, and a pinch of salt, and saute until the vegetables soften and the onion becomes translucent (approx 5 minutes).
- Now add the cauliflower and gently stir everything around (the best you can, no need to go nuts).
- Now add the chicken/vegetable broth, whole garlic, potatoes, dried oregano, and ½ tablespoon of salt Bring the soup up to a boil, then turn down the heat to low, cover, and simmer for 30 minutes, or until the potatoes are very tender.
- Once the potatoes are fully cooked and tender you can do one of two things.
- If you have a submersible blender, use that to puree the soup IN the dutch oven/pot until you reach the creaminess you desire for the soup.
- Or if you don't have a submersible blender, you can use a regular blender (a food processor works, just now as well). In batches, ladle the soup into the blender and puree it until you reach the creaminess you desire. Pour the contents of the blender into another big pot or bowl. Repeat until you have blended the entire soup. When you have finished, pour the soup back into your original pot/dutch oven.
- Keeping the heat on low, pour in a cup of cream and stir until it's well combined with the soup.
- Taste the soup and add black pepper and any additional salt you like.
- Ladle the soup into a bowl and top with cheese (optional) and green onion (options).