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Cauliflower Soup
Course
Lunch, Soup
Cuisine
American
Keyword
Gluten-Free, The Handmaid’s Tale, Vegetarian
Prep Time
5
minutes
Cook Time
20
minutes
Total Time
25
minutes
Servings
4
Ingredients
5
cups
water
1
head very fresh cauliflower
about 1-1/2 pounds, broken into florets
5
tsp
chicken bouillon base or 2 cubes bouillon 8 oz block cream cheese
1/2
tsp
granulated garlic
Instructions
In a large pot, bring the water, bouillon, and cauliflower to a slight boil on high heat.
Back the down to a simmer and let the cauliflower cook for 20 minutes or until tender when poked with a knife.
Turn off the heat and add the cream cheese, stirring until it mostly dissolves into the soup.
Blend with a handheld stick blender or in batches in a regular counter blender until the soup is creamy.
Recipe Notes
Top with spicy extra virgin olive oil, bacon bits, or chunky black pepper.