Creamy Cauliflower Soup

This cauliflower soup has a bit of spice to it from the pepper, and it’s very comforting on a rainy night!


  • 1 3/4 cup chopped sweet onion (about 3/4 of an onion)
  • 1 T olive oil
  • 1 head cauliflower, cut into small chunks
  • 3 minced garlic cloves
  • 4 1/2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. In a large stockpot, heat the olive oil on medium and add the onions. Saute for about 5 minutes or until onions are soft and translucent.
  2. Add the garlic and saute another 30 seconds or so.
  3. Add the cauliflower and pour in the chicken broth. Add the salt and pepper and stir well.
  4. Bring to a boil and then reduce heat and let simmer, covered, for 30 minutes.
  5. Once the soup has cooled, use an immersion blender to blend it into a creamy consistency. Serve with hot bread!


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