During this time of year, sometimes all you need is a blanket, good movie, sweatpants, and a big bowl of this cauliflower soup. I LOVE this soup. It is brothy, savory, creamy, and filled with tender chunks of cauliflower. This recipe may look like it has a lot of steps, but I promise it is well worth it. This recipe will certainly become a fall favorite in all its yummy, comfort goodness. Not to mention it’s a great base to add any other ingredients your heart can imagine. Potatoes, clams, mushrooms, artichokes, a hint of hot sauce, and even the kitchen sink are all delicious add-ins. Start the fire, turn on Netflix, and enjoy and a bowl of this Cauliflower soup.
Cauliflower Thyme Soup
- 1 stick of butter, halved
- ½ onion, finely diced
- 1 celery stalk, finely diced
- 1 leek, halved and sliced
- 2 garlic cloves
- 1 cauliflower head, diced
- 1/4 cup of all-purpose flour
- 1 tablespoon thyme, chopped (or parsley)
- 4 cups low-sodium chicken stock
- 2 cups whole milk
- 1 cup half and half
- Salt & Pepper
- In a heavy large pot, melt a half stick of butter over medium heat. Add the onions, leeks, celery, and garlic cook for 5-7 minutes. Stir in cauliflower coving with the fat, lightly salt, cover, and cook over low heat for 15 minutes.
- Add the chicken broth and simmer for 10 minutes uncovered.
- Meantime, in a small saucepan melt remaining half stick of butter over medium heat. Stir in flour until completely combine and cook for 3 minutes cooking out the flour flavor (do not burn). Whisk in milk until fully combined and flour mixture is dissolved. Take off heat and pour in cream.
- Optional Step: Add 2 cups of soup and blend for 30 seconds in a blender on high. Add mixture back to pot.
- Pour cream mixture in the pot, add thyme, and simmer for another 20-30 minutes. Salt and pepper to taste. Serve and enjoy!
*Baker’s notes: There is no measurement for salt and pepper. Make your own judgment on how salt and peppery your soup should be.