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Cream of Cauliflower Soup
A rich and creamy soup loaded with fresh cauliflower.
servings: 6
total time: 45 minutes
recipe by: Rae
Ingredients
- 4 TBSP butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 3/4 cup flour
- 1 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp granulated garlic
- 4 cups vegetable broth
- 1 head cauliflower, chopped into bite size pieces
- 3 cups half & half
- 2 cups heavy cream
- dash cayenne pepper
Directions
- In a Dutch oven melt the butter over medium heat and add the onion, celery, and carrot. Reduce heat to medium-low and cook for 5 minutes or the vegetables are tender.
- Add the flour, salt, pepper, and garlic and stir together. Cook over medium-low for 5-8 minutes or until the mixture is thick and bubbly and is slightly nutty in aroma.
- Add the vegetable broth and cauliflower and cook until thickened, about 15 minutes. Stir often.
- Add the half & half, cream, and cayenne pepper and cook until thickened and the cauliflower is tender, about 20 minutes. Taste and add more salt or pepper if desired.
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