Creamy Cauliflower Soup

Amie Valpone

by | Updated: December 3rd, 2016 | Read time: 1 minute

Craving a bowl of savory potato soup but don’t want all the calories and fat that comes with it? Stir up Creamy Cauliflower Soup, instead. This 30-minute meal gets its creaminess from the cauliflower and white beans, which also provide a good source of fiber and protein — to fill you up and thaw you out on a cold winter day.

Cauliflower Cream Soup

Creamy Cauliflower Soup

Serves 4


1 Tbsp. extra-virgin olive oil
1 large Vidalia onion
1/4 tsp. finely chopped fresh majoram
4 cups organic chicken broth
1 cup water
1 (15-oz.) can white beans
2 Lbs. cauliflower, cut into 1/2″ pieces
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper


1. In a large pan, heat olive oil over medium heat. Add onion; cook for 7 minutes or until softened.   Add remaining ingredients; cover and cook for 10 minutes.

2. Remove from heat; transfer mixture to a blender, puree in batches, then transfer to a serving bowl.

3. Serve warm.