Silky Cauliflower Chowder
Cauliflower chowder: Make this creamy, gluten-free soup in just 30 minutes! Packed with vegetables and easy to prepare, it's the perfect comforting meal.
Ingredients
- 1 tablespoon Butter
- 1/2 cup Onion (diced)
- 5 Garlic Cloves (minced)
- 1/2 cup Carrots (diced)
- 1 Whole Head of Cauliflower (cut into small florets)
- 1 1/2 cups Vegetable Broth
- 1 teaspoon Pepper (freshly ground)
- 1/2 teaspoon Dried Oregano
- 1/4 cup Cream cheese
- Salt (to taste)
Instructions
- In a Dutch oven, heat butter over medium heat. Add diced onion and minced garlic. Sauté for 3-5 minutes until onions are soft.
- Add carrots, cauliflower florets, vegetable broth, freshly ground pepper, dried oregano, and salt. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until cauliflower is fork-tender.
- Turn off the heat. Use an immersion blender to partially blend the soup until creamy but with some texture remaining.
- Stir in the cream cheese and adjust consistency with water or extra broth. Simmer gently for another 5-10 minutes until heated through.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.