No cream is needed for this silky cauliflower soup. Plus, using only five ingredients, you can quickly cook it over the campfire in about 20 minutes. Serve as a soup appetizer or as a main dish with fresh bread.
The trick to creating a creamy texture is using just a little bit of flour to thicken the soup. You can use any type of flour you have on hand, including gluten-free. An immersion blender is suggested but a potato masher can also be used.
If you’re feeling adventurous, try adding fresh or dried herbs or spices to the soup as it cooks. Good options are thyme, rosemary, bay leaves, or a pinch of red pepper flakes.
Cauliflower Soup Recipe
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 4 cups chicken broth or vegetable broth
- 1 head cauliflower roughly chopped
- 1 small onion chopped
- salt and pepper to taste
- large pot
- immersion blender or potato masher
- Melt the butter in a large saucepan or soup pot over medium heat. Add the flour and stir for 2 minutes to create a roux.
- Slowly stir in the stock, whisking continuously so there are no lumps.
- Add the cauliflower and onions to the pot. Bring to a boil, cover, and reduce to a simmer. Cook until the cauliflower is tender, about 20 minutes.
- Puree with an immersion blender until the desired consistency. Season to taste with salt and pepper. Tip: If camping you can use a potato masher to finish. The texture is more rustic (aka not as smooth) but still tastes great.
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