I have been making quite a few cream soups this month with the hope I will have recipes ready in time for Fall. Last week I tried making cream of cauliflower soup, with potatoes and thyme and it was a hit with the kids.
Cauliflower Soup RECIPE
- 3 Tbsp. butter
- 1 head of cauliflower, chopped into bite-size pieces
- 2 small Russet potatoes, chopped
- 1 onion, chopped
- 6 cloves of garlic
- 4 strands of thyme
- 3 cups of veggie broth
- 2 cups milk
- half cup of cream
- 1/4 cup of shredded Mozzarella cheese
- salt to taste
- black pepper to taste
- In a soup pot, melt the butter on medium heat. Add the onions and sauté until they caramelize. Add the cauliflower and stir until they slightly brown. Add the garlic and potatoes and give the contents of the pot a quick stir.
- Add the salt, and veggie broth. Bring to a boil then cover and cook until the potatoes are tender and can be easily broken with a fork (about 20 minutes).
- Once the potatoes are cooked, remove the pot from the stove. Using an immersion blender, blend the soup to your desired consistency.
- Mix in the milk, cream, and salt and place the pot back on the stove. Bring the contents of the pot back to a boil and stir until soup thickens.
- Check seasoning. Add red chilli flakes, cheese, and fresh thyme or chives if desired.
- Serve warm with croutons, crusty bread, or crackers.