I’ll be the first one to tell you how much I hate cauliflower. Like.. HATE it. It’s probably the only vegetable that I don’t like. But! Put cauliflower into mashed form? Love it. So, I was a little skeptical about making a recipe for soup using cauliflower, but in the end I def surprised myself!
What you will need:
1 head fresh cauliflower
2/3 cup heavy whipping cream
2lb carton of chicken broth (may substitute veggie stock if making it vegetarian. But then you probably wouldn’t use the hwc would you. Well whatever you just do what you want, sweetheart.)
2 cups chopped mushrooms
1/2 cup chopped red onions
4oz cream cheese
1 tsp garlic powder
Salt/pepper to taste
Olive oil and paprika
(Cheese if you are feelin fancy)
Start by roasting your cauliflower on 425 for 30 mins. I cut the cauli away from the stalk and liberally covered them in olive oil and then sprinkled them lightly with paprika. Trust me on the paprika; it was amazing.
After they’re done roasting add them to your blender along with the 2/3 cup HWC and 2/3 cup chicken broth (reserve the rest for the soup). After all that is combined go ahead and add your garlic powder and cream cheese to the blender as well so the CC can melt in with no lumps. Blend until well combined. Let that mixture sit and thicken as you sautéed your mushrooms and onions in a large pot. Once those are cooked down add the rest of the chicken broth to your pot and add the cauliflower mixture.
At this point you could add in any additional cheese to the soup to melt and add flavor. I opted not to and just added a little shredded parm cheese to the finished soup.
Let the soup simmer on low for 10-15 mins! Serve and enjoy!!!!