Description
A creamy and comforting cauliflower soup inspired by Ree Drummond.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add cauliflower and vegetable broth, bring to a boil.
- Reduce heat and simmer until cauliflower is tender.
- Puree the soup with an immersion blender until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with chives.
Notes
- For a vegan option, replace heavy cream with coconut milk.
- Adjust seasoning according to taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cauliflower soup recipes, pioneer woman, Ree Drummond