Creamy Cauliflower Soup Made from Scratch
This homemade cauliflower soup is creamy, cozy, and surprisingly simple to make with everyday ingredients. It’s perfect for an easy weeknight dinner or a warm, comforting lunch that feels a little fancy without the work
Servings: 4 servings
Ingredients
- 2 cups milk
- 2 cups chicken stock
- 1 head of cauliflower cored and broken into florets
- 1 tablespoon minced onions
- small handful of fresh thyme
- ½ cup unsalted butter
- 1 bay leaf
- salt and ground black pepper to taste
- 1/2 cup Italian bread crumbs
- 4 teaspoons melted butter
- 2 teaspoons chopped parsley
- ¼ lb. cooked bacon finely chopped
Instructions
- Pour the milk and chicken stock into a large saucepan; add a little salt and pepper.
- Add the cauliflower, onion, thyme sprigs (tided with twine), butter, and bay leaf to the saucepan and bring to a simmer. Cover and cook for about 15 minutes, until the cauliflower is tender.
- Remove thyme and bay leaf and puree the soup in a blender.
- Pour the soup back into a saucepan and check for seasoning. Add to taste.
- In the meantime, drizzle the bread crumbs with the butter and toss.
- Spread the mixture in a pan and cook on medium until lightly browned and crispy; remove from pan, scrape into a bowl and stir in parsley.
- To serve, pour the soup into bowls and sprinkle with the toasted bread crumbs and crispy bacon.