Cream of Cauliflower Soup

Sept 30 2017 /Courtesy of: 12 Tomatoes


1 head cauliflower, cored and chopped

1 large onion, chopped

2 large potatoes, peeled and chopped

2 carrots, peeled and chopped

3 cups chicken or vegetable stock

1 cup heavy cream or half-and-half

3 cloves garlic, minced

2 tbs butter

2 tsps dried thyme, divided

salt and pepper to taste

Croutons, for garnish


  • 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 more minutes. Add garlic, and cook another minute.
  • 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.
  • 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 tsp of thyme.
  • Season with salt and pepper to taste, and serve with additional thyme and croutons as a garnish.
  • Enjoy!