Creamy Cauliflower Soup
This Creamy Cauliflower Parmesan Soup is made in one pot and ready in 30 minutes. This simple soup will warm you up all year long!
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion diced
- 2 teaspoons minced garlic
- 1 head cauliflower cut into florets (see notes below)
- 4 cups low sodium chicken broth
- 1½ cups milk any kind (I used 2%)
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Parsley and/or croutons for garnish if desired
Instructions
- In a medium soup pot, heat olive oil over medium heat. And onion and garlic. Saute until tender, about 2-3 minutes. Add cauliflower and broth. Bring mixture to a boil.
- Once mixture is boiling, reduce heat to low, cover, and simmer until cauliflower is very tender, about 15-20 minutes.
- Remove from heat and use an immersion blender to puree soup. Alternatively, you can transfer soup in batches to a blender and puree this way.
- Add milk, Parmesan cheese, salt and pepper to pureed soup and stir to combine. Serve immediately.
Notes
- I used the pre-cut cauliflower florets that I found in the refrigerated section of my grocery store's produce department. This makes prep time easier!
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 17g | Protein: 15g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 345mg | Potassium: 789mg | Fiber: 3g | Sugar: 8g | Vitamin A: 256IU | Vitamin C: 71mg | Calcium: 289mg | Iron: 1mg