Creamy Cauliflower Soup Recipe - Laura Vitale - Laura in the Kitchen Episode 1021

Heat olive oil in a large pot over medium heat.

Add chopped onion, cauliflower pieces, and whole garlic cloves to the pot.

Sauté for 10 to 15 minutes until the mixture develops good color and the garlic and onion become sweet.

Add thawed homemade chicken stock to the pot and let it simmer for about 20 minutes until the cauliflower is tender.

Turn off the heat and prepare to puree the mixture.

Transfer the sautéed mixture to a blender, adding a splash of water (about 1/2 cup) to help blend it.

Blend until creamy, leaving a few pieces if desired.

Return the pureed mixture to the pot, adding another 1/2 cup of half and half to loosen it up.

Stir to combine and heat through, adding salt and extra pepper to taste.

Stir in about 1/4 cup of grated parmesan cheese and heat for a couple of minutes until combined.

Equipment Needed

Spice Level: