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Best Cauliflower Soup Recipe

Recipe by: Nancy Carreiro

"This soup is the best comfort food for a cold day and freezes well without the milk. Try cream in place of milk for a thicker soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
  • 2Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 165 cals
  • 4 cups chicken broth
  • 1 large head cauliflower, chopped
  • 2 large potatoes, chopped
  • 1 large onion, sliced
  • 2 carrots, sliced, or more to taste
  • salt and ground black pepper to taste
  • 1/4 cup milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    165
    8%
  • Fat:
    0.9
    1%
  • Carbs:
    34.7
    11%
  • Protein:
    6.8
    14%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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