Creamy Cauliflower Soup

Cauliflower is my new best friend! Almost completely interchangeable with potatoes, cauliflower packs all the flavor with way less carbs and calories. I’ve been roasting, pureeing and steaming cauliflower for years. I’ve recently learned how to make a pizza crust with cauliflower. Still, I think this soup recipe may be my most favorite. It’s light and hearty all at the same time. It’s great for an appetizer or an entree. You can garnish it with all of your favorite toppings. Tomatoes and bacon just happen to be mine. I don’t recommend freezing this soup because of the cream that it contains. Not that it matters, it’s so good there won’t be any leftovers. 

Creamy Cauliflower Soup
4 cups vegetable (or chicken) broth
1 small onion, minced
1 stalk celery, chopped
1 carrot, peeled and finely grated
1 large head cauliflower, cut into florets (you will need approximately 2 pounds of florets)
1 teaspoon Dijon mustard
½ cup heavy cream
¼ cup milk
¼ grated Parmesan cheese
Salt and pepper, to taste
Suggested garnishes: crumbled bacon, cheddar cheese, chives, roasted cauliflower florets, diced tomatoes, green onion or a drizzle of white truffle oil
Bring vegetable stock to a boil in a large stock pot. Add onion, celery and carrot. Add cauliflower florets and cook until cauliflower is very tender and literally falling apart. Remove from heat and let cool for 10 minutes. Using an immersion blender, puree the mixture until no lumps or pieces of vegetable remain. Place back on the stove top. Stir in Dijon mustard, cream, milk and Parmesan cheese. Heat through, stirring often. Season with salt and pepper. Serve hot. Garnish, if desired. Makes about 6 cups.

Bring vegetable stock to a boil in a large stock pot. Add onion, celery and carrot. Add cauliflower florets and cook until cauliflower is very tender and literally falling apart.

 Remove from heat and let cool for 10 minutes. 

Using an immersion blender, puree the mixture until no lumps or pieces of vegetable remain.

Place back on the stove top. Stir in Dijon mustard, cream, milk and Parmesan cheese. Heat through, stirring often. Season with salt and pepper. Serve hot. Garnish, if desired. Makes about 6 cups.

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