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May I introduce to you the second recipe to join the meal kit series – 30-Minute Creamy Cauliflower Soup!
This recipe is inherently easy and quick to make, but it is even easier when you pre-chop all the veggies and measure out the spices that go in the soup.
I came home after a long day at work this week and really wanted a cozy meal to unwind from the day. Luckily, I had chopped all the veggies and had this Creamy Cauliflower Soup meal kit ready to go! So this recipe took me just 30 minutes to make from start to finish.
I am going to make this again weekly until Spring because it is so easy and delicious. I hope you guys enjoy!
First, you'll want to cut up the carrot, onion and cauliflower (if using a head of cauliflower). Set these items aside or store them in a container if you are planning to make this soup later.
In a dutch oven over medium heat, add in the butter & onion. Cook together until the butter is melted and the onion is tender. This should take about 3-4 minutes.
Next, add in the carrot, garlic cloves, cauliflower, seasonings (salt, pepper, thyme & oregano) and stir together with the onion for 1 - 2 minutes.
Now add in the chicken broth (or water if that's what you're using). Turn up the heat to med-high, cover and bring it to a boil and allow to simmer for 15 minutes. Stir periodically to make sure all the veggies are all cooked evenly.
After 15 minutes, turn the heat down to med-low. Then use an emulsion blender or carefully ladle the liquid and veggies into a Vitamix to blend it all together until smooth.
NOTE: Remove the pot from the heat if you removed the soup to blend in a Vitamix or blender. That way it can cool and not splatter on you once you return it to the pot.
Return it to the pot once blended.
Finally, stir in the cream cheese and creamer until it's fully melted into the soup. Allow it to cook over low-medium heat for 10 minutes and then the soup is ready! Sprinkle on some toppings of your choice and ENJOY!
Serving Size 1 cup
Servings 4
- Amount Per Serving
- Calories 201
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 6.4g32%
- Trans Fat 0g
- Cholesterol 31mg11%
- Sodium 371.8mg16%
- Potassium 770.1mg23%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 6.1g25%
- Sugars 7.2g
- Protein 12.9g26%
- Vitamin A 62.2%
- Vitamin C 166.5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
First, you'll want to cut up the carrot, onion and cauliflower (if using a head of cauliflower). Set these items aside or store them in a container if you are planning to make this soup later.
In a dutch oven over medium heat, add in the butter & onion. Cook together until the butter is melted and the onion is tender. This should take about 3-4 minutes.
Next, add in the carrot, garlic cloves, cauliflower, seasonings (salt, pepper, thyme & oregano) and stir together with the onion for 1 - 2 minutes.
Now add in the chicken broth (or water if that's what you're using). Turn up the heat to med-high, cover and bring it to a boil and allow to simmer for 15 minutes. Stir periodically to make sure all the veggies are all cooked evenly.
After 15 minutes, turn the heat down to med-low. Then use an emulsion blender or carefully ladle the liquid and veggies into a Vitamix to blend it all together until smooth.
NOTE: Remove the pot from the heat if you removed the soup to blend in a Vitamix or blender. That way it can cool and not splatter on you once you return it to the pot.
Return it to the pot once blended.
Finally, stir in the cream cheese and creamer until it's fully melted into the soup. Allow it to cook over low-medium heat for 10 minutes and then the soup is ready! Sprinkle on some toppings of your choice and ENJOY!
Thank you so much for sharing this recipe! It sure was a fan favorite last fall/ winter! <3