This comfort food recipe for creamy cauliflower carrot soup makes the perfect warm and cozy lunch, full of veggie deliciousness!
Hurray for soup weather! Not that I don’t ABSOLUTELY also eat soup smack in the middle of summer (because soup!) but it’s extra nice to have a warm and wonderful bowl of deliciousness when it starts to turn chilly outside.
And extra points when the soup is a thick, good and good for you creamy cauliflower carrot soup that cooks up in one delicious pot.
Meanwhile back at the ranch (now also known as Winnie’s forever home) I’m starting to notice a pattern.
Now just to set the scene, our Casita in the Carolina Dream House is an open floor plan kitchen/living room arrangement, and my kitchen island overlooks the living room.
The other day I was minding my own business doing something or other in the kitchen, when this adorable head popped up from my sofa.
It gave me a good chuckle and I took her picture, figuring I would catch this cute moment for posterity in case it never happened again.
And then later that day…
…and I realized she is keeping a good doggo eye on the goings-on in the kitchen. Just like another good dog I used to know.
She was definitely highly interested in the bacon and egg burgers I made the other night. I’m not sure how she would feel about this soup…but I love it!
Here’s how you make creamy cauliflower carrot soup!
The first thing I will mention is that there is zero cream involved. There is some milk, but the creamy thick wonderfulness comes from a mixture of sweet onions, cauliflower and carrots!
Pour a little olive oil into a large pot and heat over medium high heat. Add some chopped sweet onions and sauté until they are just turning tender, about 3-5 minutes.
Add a head of cauliflower florets, two cups of baby carrots and 4 cups of chicken broth to the pot, bring to a boil, cover the pot and reduce the heat to medium low. Simmer until the veggies are tender, about 30 minutes.
Puree the veggie mixture with an immersion blender until smooth. You can also do this in a regular blender – you might have to do it in batches – and return the puree to the pot.
Stir in a cup and a half of milk and heat over medium high until everything is warmed through. Season to taste with salt and pepper and garnish it with some chopped scallions.
Thick and creamy and scrumptious…maybe Winnie might be tempted after all?
Want to round out your meal? This recipe pairs well with...
Creamy Cauliflower Carrot Soup
Prep Time: 10 minutes- Cook Time: 35 minutes
- Total Time: 45 minutes
Yield: 4 1x
Category: Lunch
Method: Stovetop
Cuisine: American- Diet: Vegetarian
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This comfort food recipe for creamy cauliflower carrot soup makes the perfect warm and cozy lunch, full of veggie deliciousness!
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, peeled and chopped
- 1 head of cauliflower, cut into florets
- 2 cups baby carrots
- 4 cups chicken broth
- 1 ½ cups milk
- Salt and pepper to taste
- Chopped scallions for garnish
Instructions
- Pour the olive oil into a large pot and heat over medium high heat. Add onions and sauté until they are just turning tender, about 3-5 minutes.
- Add cauliflower, carrots and chicken broth to the pot, bring to a boil, cover the pot and reduce the heat to medium low. Simmer until the veggies are tender, about 30 minutes.
- Puree the veggie mixture with an immersion blender until smooth. You can also do this in a regular blender – you might have to do it in batches – and return the puree to the pot.
- Stir in the milk and heat over medium high until everything is warmed through. Season to taste with salt and pepper and garnish with chopped scallions.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
*The fruit and veggies link above is an affiliate link to the wonderful Farmbox Direct site, which means I earn a commission if you buy your Farmbox Direct box through this link. There’s no additional cost to you and as always, I am grateful for the support!*
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!
Hi Katie, this sounds yummy. To Whole 30 it, add a potato to the boiling carrots cauliflower? Rather than adding coconut milk which would alter taste!
What think?
I think yes! – and you might need some extra liquid to thin it out. Yay for Whole-30-ing things!
Will give it a try with extra liquid in the wings.