Dad’s Creamy Cauliflower Soup was always a favorite growing up, and it’s so easy with just 5 ingredients!
Dad’s Creamy Cauliflower Soup
My late Dad loved to cook, and soup was one of his many specialties. This soup was always a favorite, and now I love making it for my family, it brings back the memories of our childhood and the love we felt from him.
Both my parents loved to cook and no doubt that has rubbed off on my brother and I. My Dad’s style of cooking was very different from my Mom’s since he was born in Prague, Czech and she was born in Colombia. As you can imagine, the meals we group up with were pretty eclectic, but one of the simplest recipes my Dad made was this soup.
As a kid, we had a cup of homemade soup almost every night before dinner. I wasn’t always happy about this, because believe it or not, I was pretty picky. But on the night’s we had this soup, I never complained.
When my father lost his vision he was no longer able to cook. Thankfully I learned some of the dishes he once cooked. This one is EASY, only 5 ingredients. In less than twenty minutes you’ll have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch.
There is no cream added, the silky texture is simply from pureeing it. Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here.
How To Make Cauliflower Soup
More Soup Recipes
- Roasted Brussels Sprouts and Cauliflower Soup,
- Asian Beef Zoodle Soup
- Turkey Meatball Tortellini Soup
- Three Cheese Mushroom Tortellini Soup
- Spinach Tortellini Soup
Dad's Creamy Cauliflower Soup
Ingredients
- 1 tbsp butter
- 1 tbsp unbleached flour, gluten-free is fine too
- 1 medium head cauliflower, chopped
- 1/2 cup chopped onions
- 4 cups less sodium chicken broth, vegetarians can use vegetable broth
- salt and pepper to taste
Instructions
- In a medium saucepan, make a roux by melting the butter on low heat.
- Add the flour and stir about 2 minutes.
- Add the chicken broth, onions and cauliflower and set heat to medium.
- Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
- Puree with an immersion blender until smooth. Season with salt and pepper.
Last Step:
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