cauliflower soup

The best and creamiest cauliflower soup is a cozy and healthy dinner choice this time of year!! Everyone will be so surprised at how tasty it is!

Snow, snow, and more snow!

February, you sure have given us a good reason to keep eating as much soup as possible. The frigid temps and snowy days have also encouraged us to buy every indoor entertainment membership to stay off the couch as much as possible. In the meantime we are also enjoying this “better than shrimp bisque” creamiest cauliflower soup!! Those were the words that came out of my husband’s mouth after he ate this soup!

And I personally think it is unbelievable how creamy this soup is when the only dairy in this soup is 2 tablespoons of unsalted butter. Now that makes me so happy. I really have nothing against dairy but when you can use a vegetable like cauliflower and get that creamy texture how can you resist?!

Cauliflower is a one-of-a-kind vegetable in the sense that it can be used in so many different ways to create delicious recipes.

Here are a few cauliflower recipes I have made over the years:

• cauliflower crust pizza
• cauliflower rice salad
• cauliflower mashed potatoes
• buffalo cauliflower bites
• filet oscar with cauliflower mashed potatoes (OVER THE TOP GOOD!))

So if you want to get creative with cauliflower, give one or two of these recipes a try!!

And if you just want to keep it simple, try roasting cauliflower. I just love a sheet pan of roasted veggies. You can never go wrong. And all it takes is some EVOO, salt and pepper, and Creole seasoning of course!!!

One of my favorite things about this soup is the Creole seasoning in it! It gives it just the right kick. And it makes for a pretty picture too! 😉

I never thought I would love cauliflower soup so much but it is without a doubt one of my favorites. The creaminess comes from roasting the cauliflower and then blending it with the other ingredients. You gotta see it for yourself. It’s basically like the best kind of food magic there is.

Winters seem to get a little better every year because I am starting to figure this meal thing out a little bit more. My food game hasn’t always been that impressive –> for example when I had a newborn, 11 month-old and a 2 year-old!!!! I am still amazed we even had supper every night! I’m pretty sure we had my famous turkey paninis and a can of Wolfgang Puck’s organic chicken and wild rice soup every other night. Life was busy, meals were what I could toss together in 15-30 minutes and it worked.

The one thing I bought then and I still buy today on a weekly basis is dark greens. I have always worked them into our meals in one way or another. Sometimes it’s a side salad and others it’s chopping them up and adding them to our soups, sandwiches, or pasta dishes. The more micronutrients we consume the better.

Some things I do differently now include:

1. I buy more variety of fresh vegetables compared to frozen but either works just fine! I just like getting creative and doing my own thing since I have a bit more time these days.
2. I add in a few vegetarian meals on a weekly basis to mix things up.
3. Using more whole grain pasta than ever before. I went through all the stages: no pasta, refined pasta, all the pasta, and now I like to keep things moderate and eat a variety and sometimes even mix refined with whole grain or zoodles with whole grain. Just depends on the week i guess!

So I hope you will branch out a bit and try this Creamiest Cauliflower Soup! You won’t be disappointed!

Oh, and do get some quality bakery bread to go with it! YUM!! I just brush the bread with olive oil, top it with some freshly cracked black pepper and a little Parmesan cheese and broil it for 2-3 minutes!!!

Creamiest Cauliflower Soup

The best and creamiest cauliflower soup is a cozy and healthy dinner choice this time of year!! Everyone will be surprised at how tasty it is!

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Course Soup

Servings 4

Ingredients

  

• 1 head cauliflower cut into florets
• 1/4 tsp kosher salt + more for sprinkling over cauliflower
• black pepper
• cayenne pepper
• 2 tbsp olive oil divided
• 1 yellow onion chopped
• 3 cloves garlic crushed or minced
• 32 oz vegetable broth
• 2 tbsp unsalted butter
• 1 lemon, juiced about 2 tbsp
• 1 tsp Creole seasoning

Toppings

• french fried onions
• fresh chopped parsley
• reserved florets of roasted cauliflower

Instructions

 

• Preheat oven to 425℉. Arrange cauliflower florets on baking sheet. Drizzle with 1 tbsp olive oil and sprinkle a pinch of salt, black pepper and cayenne pepper over cauliflower. Roast for 25 minutes, toss halfway through roasting time.
• Meanwhile, when cauliflower is about half done heat 1 tbsp olive oil in a pot over medium heat. Add onion and cook until softened, about 6-8 minutes. Add garlic and stir in. 
• Add roasted cauliflower (set aside a few florets for garnishing if desired!) to pot along with the vegetable broth. Bring to a boil and then reduce heat to a simmer. Continue simmering for 20 minutes, stirring occasionally. 
• In 2-3 separate batches, transfer mixture to blender. Add butter and lemon juice. Blend each batch until smooth and then return to pot. Add 1/4 teaspoon kosher salt, Creole seasoning and cook about 3-5 minutes more. 
• Serve in bowls with reserved cauliflower florets, french fried onions, and fresh chopped parsley. Enjoy!!! 

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