Creamy Cauliflower Soup – Eat Yourself Skinny

Creamy Cauliflower Soup with Homemade Seasoned Croutons that’s delicious, loaded with fresh veggies and makes the perfect cozy comfort meal that can be made in just 30 minutes!

What’s better than a warm, cozy soup on a cool winter’s day? Well, this creamy cauliflower soup is packed with fresh veggies, full of flavor and so silky smooth that it hits the spot when you’re craving a comforting meal. If you’re not watching your carbs, try topping this soup with my delicious homemade seasoned croutons made from rustic whole wheat bread they soak up this soup just perfectly and make it a complete meal!

Why you will love this soup

• So cozy and comforting on a cold winter day.
• Packed with fresh veggies and topped with perfectly seasoned homemade croutons.
• This soup is rich, velvety and so flavorful!
• You only need to use one pot, making cleanup a breeze.
• Easy to do in just 30 minutes!

Here’s what you need

• cauliflower – You will need a large head of cauliflower cut into florets, or you can just buy the pre-cut cauliflower you can find in your local produce section
• Onion, Carrot & Celery – The combination of these veggies add so much flavor and nutrition to this soup
• Garlic – You can use fresh chopped garlic or chopped garlic from the jar
• vegetable broth – You can also use chicken broth or other broths you have in your pantry
• Cheese – I used freshly grated sharp white cheddar cheese to really enhance the creaminess and flavor of the soup, but you can also use grated Parmesan cheese.
• Half and half – this makes the soup rich, smooth, and oh-so-creamy, while being a lighter alternative to heavy cream, but if you don’t have the half and half, feel free to use full-fat coconut milk or heavy cream
• herbs and spices – a combination of fresh thyme, dry mustard, salt and black pepper
• Rustic whole wheat bread – this is optional but tastes amazing when seasoned with the Everything But Salt spice mix and roasted in the oven for the perfect crunchy topping for this soup!

Pro tip to lower sodium

If you haven’t tried Mrs. Dash Everything But the Salt Spice Mix, it’s a MUST! I actually replaced half the salt in this soup with this salt-free seasoning, which not only adds more flavor but also cuts out some of the sodium in this soup. I also seasoned the croutons with this mixture and used low-sodium vegetable broth as the base of this soup. So delicious and an easy way to lower the sodium!

How to make creamy cauliflower soup

1. Sauté vegetables. In a large saucepan or Dutch oven over medium-high heat, drizzle over olive oil (or butter) and add onion, carrots, and celery and sauté until tender, about 4 to 5 minutes. Add the garlic and sauté for another 30 seconds, mixing everything together.
2. Bring to a boil. Add the vegetable broth, cauliflower, fresh thyme, dry mustard and season with salt and pepper. Mix well and bring the soup to a boil. Reduce heat to medium-low and simmer until cauliflower is soft and tender, about 15 to 20 minutes.
3. Make the croutons. While the soup is simmering, cut the loaf into 1 inch cubes and toss with the olive oil and Everything But Salt Seasoning (or other seasonings of your choice). Spread the bread cubes out on a prepared baking sheet and bake in the oven at 350 degrees F until croutons are crisp and beginning to brown, about 16 to 20 minutes.
4. Make it creamy! Use an immersion blender (10/10 recommend getting this handy little gadget!) or you can put the soup in a regular blender or food processor, puree until the veggie mixture is smooth and creamy. If using a blender, gently pour the soup back into the saucepan and mix in half and half and the grated cheese. Season with additional salt and pepper if needed, ladle the soup into bowls and top with homemade croutons. Serve and enjoy!

Prepare and store

To store: This creamy cauliflower soup will keep in a sealed, airtight container in your refrigerator for up to 3 to 5 days. You can easily reheat this soup on the stovetop or in the microwave for a quick, delicious meal.

Freeze: Allow the soup to cool completely and store in a sealed container in the freezer for up to 3 months. To enjoy, let the soup thaw completely in the refrigerator. The soup may separate a little, which is normal when freezing soups with milk or cream, but you can just mix them together when reheating!

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