Creamy Cauliflower Soup


  • Cauliflower 8-10 cups
  • 3 Tbsp butter
  • 1 cup yellow onion, diced
  • 2 Tbsp garlic, minced
  • 4 cups chicken or vegetable stock
  • 2 sprigs fresh thyme
  • ¼ cup heavy cream
  • ¼ cup Pecorino Romano
  • ¼ tsp salt
  • ¼ tsp black pepper


  1. Begin by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem.  Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections.  Separate the core from the florets.  Roughly chop the florets, and then thinly slice the core.  Set aside.  (Also, if you’d like to garnish the soup with a bit of sautéed cauliflower, set aside 1 cup of florets for later use.  See instructions below.)
  2. Heat butter in a large stockpot over medium heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally.  Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
  3. Add in the chopped cauliflower, stock, and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender.  Remove the thyme sprigs.
  4. Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
  5. Stir in the cream and Pecorino Romano, and season the soup with salt and black pepper.
  6. Serve immediately, topped with your desired garnishes if desired.


*Optional garnish with cooked chopped bacon*