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Creamy Cauliflower Soup

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This Creamy Cauliflower Parmesan Soup is made in one pot and ready in 30 minutes. This simple soup will warm you up all year long!
Course Main Course, Soup
Cuisine American
Keyword cauliflower recipe, soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 253
Author Gayle

Ingredients

  • 2 tablespoons olive oil
  • ½ yellow onion diced
  • 2 teaspoons minced garlic
  • 1 head cauliflower cut into florets (see notes below)
  • 4 cups low sodium chicken broth
  • cups milk any kind (I used 2%)
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Parsley and/or croutons for garnish if desired

Instructions

  • In a medium soup pot, heat olive oil over medium heat. And onion and garlic. Saute until tender, about 2-3 minutes. Add cauliflower and broth. Bring mixture to a boil.
  • Once mixture is boiling, reduce heat to low, cover, and simmer until cauliflower is very tender, about 15-20 minutes.
  • Remove from heat and use an immersion blender to puree soup. Alternatively, you can transfer soup in batches to a blender and puree this way.
  • Add milk, Parmesan cheese, salt and pepper to pureed soup and stir to combine. Serve immediately.

Notes

  • I used the pre-cut cauliflower florets that I found in the refrigerated section of my grocery store's produce department. This makes prep time easier!

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 17g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 345mg | Potassium: 789mg | Fiber: 3g | Sugar: 8g | Vitamin A: 256IU | Vitamin C: 71mg | Calcium: 289mg | Iron: 1mg