This is a quick and easy spin on a cream of cauliflower soup. No flour or cream needed. Packed with flavor and can be topped with cheese, bacon, green onions, sour cream, or left as-is. Even the picky kids love it!
Provided by Stephanie Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat butter in a pot over medium-high heat. Saute onion in hot butter until translucent, 5 to 7 minutes. Add chicken stock, cauliflower, potatoes, carrots, and celery; bring to a boil. Continue to boil until vegetables are tender, about 15 minutes.
- Transfer potatoes, cauliflower, and carrots carefully to an electric blender or food processor with 1 cup broth; blend until it reaches your desired consistency.
- Transfer mixture back into the pot. Season with salt and pepper. Add water as needed if consistency is too thick for your liking. Let simmer over medium-low heat, stirring occasionally, for 10 minutes. Serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 21.7 g, Cholesterol 2.3 mg, Fat 1.3 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 545.4 mg, Sugar 4.9 g
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