Cauliflower Soup Pioneer Woman
Creamy, comforting, and irresistibly rich, this Cauliflower Soup Pioneer Woman recipe is the perfect way to elevate a humble vegetable into a show-stopping dish. Packed with vibrant flavors from sautéed onions, carrots, and celery, this soup achieves its velvety texture with a blend of tender cauliflower, chicken broth, milk, and a touch of heavy cream. A quick simmer and a whirl with an immersion blender create a smooth and luscious base that's seasoned to perfection with salt, black pepper, and fresh parsley garnish. Perfect for busy weeknights or cozy fall dinners, this hearty soup comes together in just under an hour and serves up restaurant-quality satisfaction for the whole family. Whether you're a fan of classic comfort food or experimenting with nutritious vegetables, this cauliflower soup is destined to be a favorite on your rotation.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (medium-sized) Cauliflower
- 4 tablespoons Butter
- 1 large (diced) Onion
- 1 medium-sized (finely diced) Carrot
- 1 stalk (finely diced) Celery
- 3 tablespoons All-purpose flour
- 6 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Ground black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Prepare the cauliflower by removing the outer leaves and cutting the head into small florets. Rinse thoroughly and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, approximately 5-7 minutes.
Sprinkle the flour over the cooked vegetables and stir to coat. Continue cooking for about 1-2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth while stirring to avoid lumps. Once the broth is fully incorporated, add the cauliflower florets.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20-25 minutes, or until the cauliflower becomes tender.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
Stir in the milk and heavy cream. Simmer for an additional 5 minutes, but do not let the soup boil.
Season with salt and ground black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6985 mg | 304% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 47.7 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 916 mg | 70% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3977 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
