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

Sesame Chicken


  1. 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. 

  2. 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. 

  3. 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. 

  4. Season with salt and pepper to taste, and serve with additional thyme and croutons as a garnish. 


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