This is one of my family’s favorite soups. It is so simple to make, and inexpensive too. The cauliflower cooks down into a rich savory flavor as it becomes part of the broth and lends to the “chowder” texture of this soup.
Cauliflower Chowder
Ingredients
- 1 head of cauliflower
- 4 or 5 carrots
- 2 stalks of celery
- 2 small onions
- Oil for cooking
- Salt and pepper to taste
- 4-6 cups chicken broth
- 2 cups heavy cream
Instructions
Chop all the vegetables into soup-size pieces (except the cauliflower) so everything will fit nicely on a spoon.
You can slice up the cauliflower, but it doesn’t have to be chopped into tiny little pieces- you will mash it up a bit into the broth once it gets soft.
Warm up some oil in a dutch oven or large soup pot.
Add the vegetables and cook until they soften a bit.
Add the chicken broth and stir until combined.
Bring to a boil, then simmer for 10 minutes or more-you want the vegetables to be soft and the cauliflower to start breaking apart when you stir.
Bring it down to a simmer and mash up some of the cauliflower a bit with your stirring spoon. This will lend to the chowder consistency as the cauliflower gets smashed into the broth.
Slowly add the 2 cups of heavy cream, salt and pepper, and stir. Once heated through it’s ready.
Serve topped with soup crackers, shredded cheese, fried onions, or bacon.
