Best Creamy Cauliflower Soup Recipe | The Carefree Kitchen

Cut the outer layer off the onion and coarsely chop it.

In a 12-inch skillet, melt a little bit of butter over medium heat.

Add the chopped onion to the skillet and stir until lightly golden brown, about 3 to 5 minutes.

Add 24 ounces of frozen cauliflower to the skillet.

Pour in 4 cups of chicken broth and bring to a simmer.

Let the mixture simmer for about 15 minutes until the cauliflower is tender.

Use an immersion blender to blend the soup until smooth. (Alternatively, transfer to a regular blender and blend.)

Add 3/4 teaspoon of salt and 1/4 teaspoon of pepper to the blended soup and mix well.

If using, finely mince fresh thyme leaves and add them to the soup.

Taste the soup and adjust seasoning if necessary, adding more salt or pepper as needed.

Pour in 1/2 cup of heavy cream and mix until combined.

If the soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then add to the soup and boil for 1 more minute to thicken.

Serve the soup topped with shredded cheese, bacon bits, and green onions or parsley.

Equipment Needed

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