This recipe is the result of my desire to lighten one of my favorite comfort foods: potato soup. Cauliflower adds bulk and nutrition while the potato keeps the strong flavor of the cauliflower from overwhelming the dish.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 20 mins
Servings:
11
Yield:
11 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir cauliflower, chicken broth, water, and potatoes together in a large pot; bring to a boil. Reduce heat to medium and stir in garlic, salt, white pepper, and thyme. Cover pot and simmer until potatoes and cauliflower are soft, 30 to 40 minutes. Remove from heat and let cool slightly, 5 to 10 minutes.

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  • Mash potato and cauliflower mixture using an immersion blender or potato masher until pureed.

  • Bring pureed soup to a simmer; cook until consistency is smooth and flavors are blended, about 30 minutes. Adjust salt, pepper, and thyme to taste.

Cook's Note:

The soup may look watery after mashing, but cooking it further really allows the ingredients and flavors to combine and the consistency to improve; don't skip this step!

Nutrition Facts

58 calories; protein 4.1g 8% DV; carbohydrates 10.9g 4% DV; fat 0.1g; cholesterolmg; sodium 795.3mg 32% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2014
I followed the recipe exactly. It seemed thick enough to me after blending it but I followed the cook's note and continued cooking for another 30 minutes. The cauliflower taste was not as strong after cooking it the extra time. Next time I make this I will decrease the white pepper for my own preference to 1/2 teaspoon and then add more if needed. I love that this soup has only 58 calories per serving! Read More
(10)

Most helpful critical review

Rating: 3 stars
01/08/2016
This recipe had way too much thyme. Next time I will leave it out and add onion and celery. Read More
30 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/31/2014
I followed the recipe exactly. It seemed thick enough to me after blending it but I followed the cook's note and continued cooking for another 30 minutes. The cauliflower taste was not as strong after cooking it the extra time. Next time I make this I will decrease the white pepper for my own preference to 1/2 teaspoon and then add more if needed. I love that this soup has only 58 calories per serving! Read More
(10)
Rating: 5 stars
10/17/2014
I followed the recipe exactly - except for adding a tad of heavy cream and a tad of cayenne. The soup was very smooth and light and we enjoyed it the next day as well. Definitely a keeper - Thank you Lee! Read More
(4)
Rating: 5 stars
01/31/2015
Excellent! I have never made cauliflower soup so I have nothing to compare it to but this tastes wonderful! I ended up making a double batch and I don't have an immersion blender so instead of trying to put everything in the blender I used my large Kitchen-Aid to cream the soup. It wasn't 100% creamy but close enough and it was way easier than a blender! Read More
(3)
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Rating: 5 stars
03/01/2014
I like this recipe a lot. It was easy to prepare and it's very tasty. I added a little bit crushed red pepper to mine for a little kick. I thought this was a little garlicky for my taste. So next time I will use a little less garlic. I'm really wondering about the calorie count. If it's accurate this is very good and nutritious for those of us who are trying to watch our daily calorie count. Read More
(3)
Rating: 5 stars
01/30/2016
I added shorizo and chunks of red potato and cauliflower after I pureed it. Read More
(2)
Rating: 5 stars
02/23/2014
I didn't change a thing and even my picky eaters liked it! Read More
(2)
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Rating: 5 stars
02/26/2017
Increased cubed potatoes to 4 cups. Used immersion blender then added a cup of milk and 1/2 cup half and half. No one would believe this soup's top ingredient was actually cauliflower:) Read More
(2)
Rating: 5 stars
08/06/2014
Really really tasty--you'd swear there was cream in this. Two suggestions: I thought 10 cloves of garlic would be too much so I added 7 and that was PLENTY; it has a strong garlic bite to it. Also use a good-quality stock here. In some soups you can get away with some cheap bouillon broth but because there are so few ingredients here each one needs to be good on its own. Read More
(2)
Rating: 5 stars
11/04/2015
Incredibly rich and filling - and no dairy!! Thought the garlic might be overpowering but I followed the recipe exactly as written. Wouldn't change a thing... This is my new cold weather go-to soup! Read More
(1)
Rating: 3 stars
01/08/2016
This recipe had way too much thyme. Next time I will leave it out and add onion and celery. Read More