Creamy Cauliflower Soup
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Without a speck of milk or cream, we achieve a creamy consistency in this pureed soup. The magic happens thanks to cauliflower, which blends easily to silky perfection. We opt for cauliflower rice here for a couple of reasons: because it cooks quickly and because it’s typically made from the stems, which have a slightly richer flavor than the florets. We also used water as the liquid instead of vegetable stock—because the latter tends to darken and discolor the soup.
Ingredients
Cooking spray
4 spray(s)
Uncooked sweet onion(s)
4 oz
Garlic
3 large clove(s)
Uncooked cauliflower rice
2 pound(s)
Water
3 cup(s)
Fresh thyme
2 tsp
Kosher salt
1 tsp
Black pepper
0.5 tsp
Instructions
1
Spray a Dutch oven with cooking spray. Heat pan over medium heat. Add onion and garlic to pan; cook 4 minutes, stirring occasionally to prevent burning.
2
Add cauliflower rice and 1 cup water. Cover pan, increase heat to medium-high, and cook until tender, 5 to 6 minutes.
3
Scrape mixture into a blender. Add remaining 2 cups water, thyme, salt, and pepper. Blend on high speed until very smooth, about 1 minute. Pour soup into pan and cook over medium heat until thoroughly heated, about 1 minute (or puree soup in pot using an immersion blender). Garnish with additional thyme and pepper.
4
Serving size: 1⅓ cups
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