Creamy Cauliflower Soup

This time of year I always go into full soup mode. There is nothing quite as comforting as a cozy bowl of soup (and perhaps a crusty piece of bread to dip) on a cold winter day. This soup happens to be one of my favorites and has been in full rotation lately.

When I set out to create this recipe, I wanted a healthier alternative to those super decadent and high calorie creamy potato soups. This one checks all the boxes! It tastes just like a creamy and cheesy potato soup, yet it contains absolutely zero potatoes or cream. This stealthy soup could fool even the pickiest of eaters! It tastes absolutely amazing on its own or can be made “loaded” by garnishing with crumbled bacon, shredded cheddar cheese and sliced green onions!

ingredients:

1 head of cauliflower, cut into 1-2 inch florets

2 medium sized carrots diced

1 onion, diced 

2 celery stalks, diced

2 cloves of garlic, diced

1 tbs olive oil

1 1/2 cups low sodium chicken broth (can be substituted with vegetable broth)

1 1/2 cups unsweetened almondmilk (can be substituted with nonfat milk)

1 bay leaf

1 tsp salt

1 tsp black pepper

1/4 tsp thyme seasoning 

1/4 tsp fresh thyme 

1/4 cup shredded cheddar cheese

*optional: crumbled bacon, cheddar cheese and sliced green onions

directions:

Add olive oil, carrot, onion, celery and onion to a stock pot. Sauté over medium heat until vegetables are softened and onions are translucent. Add garlic and sauté for an additional 1-2 minutes. Lightly season the vegetable mixture with salt and pepper. To the stock pot add cauliflower, bay leaf, dried thyme, chicken broth, and unsweetened almondmilk.

Cover the stock pot and bring the mixture to a boil. Once boiling, reduce heat and simmer for 20-30 minutes (or until cauliflower is tender and a fork can be easily inserted), stirring occasionally. If using an immersion blender, lower heat. If using a high powered blender, remove mixture from heat.

If using an immersion blender - add shredded cheese and fresh thyme to the pot. Blend the mixture until creamy and smooth texture is achieved.

If using a high powered blender - using a spider strainer or skimmer, remove the cooked cauliflower florets from the stock pot and place them in a blender. Using a ladle, begin adding cooking liquid to the cauliflower florets. Add shredded cheese and fresh thyme to the blender. Blend until creamy and smooth texture is achieved.

Optional - garnish bowl of soup with crumbled bacon, shredded cheddar cheese and sliced green onions!

recipe notes:

This recipe makes approximately 4 - 6 servings.