Creamy Cauliflower Soup


  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • Salt and ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 medium head cauliflower, chopped
  • 3 ribs leafy tops celery, chopped
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh thyme leaves
  • ½ cup unsalted chicken broth
  • 1 ½ cups milk
  • 1/2 cup grated parmesan cheese
  • Cayenne pepper, for garnish, optional
  • Chopped fresh parsley leaves or chives, for garnish


In a large pot, heat the olive oil and butter over medium heat. Season with salt and pepper. Add the flour and stir for 1 minute. Add the cauliflower, celery, onion, garlic and thyme and cook for 5 minutes. Pour in chicken broth and milk and simmer for 2 minutes. Mix in parmesan cheese and simmer for 10 more minutes. Check the seasoning, then transfer the soup to a food processor or blender and process until finely pureed. Pour into a serving soup bowl. Garnish with cayenne pepper and chopped parsley or chives and serve with hot/warm sourdough, or croutons on top.


Thanks for dropping by, please enjoy!

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