How to Make Creamy Cauliflower Soup

Chop small diced carrots, diced celery, cauliflower florets, and white diced onion.

Heat a large pot over medium high heat.

Melt 2 tablespoons of butter and add 1 tablespoon of olive oil.

Once the butter is mostly melted, add in all of the chopped vegetables.

Sauté the vegetables for about 10-12 minutes until the cauliflower is tender.

Add in 4 cloves of crushed garlic and stir for about 60 seconds.

Stir in 1 teaspoon of oregano and 1 teaspoon of dried thyme.

Add 2 tablespoons of corn starch and stir until dissolved.

Stir in 2 cups of vegetable broth and 2 cups of milk.

Season with salt and pepper to taste, starting with 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Bring the soup to a simmer and let it simmer for 3-5 minutes until the broth has thickened.

Equipment Needed

Spice Level:

Dietary