Creamy Parmesan Cauliflower Soup
A delicious and creamy soup that comes together in about 30 minutes. No need to make a roux or use any flour!
I love soup season but it’s not so much a season for me, as it lasts all year long. Since I was little, I’ve always been a soup and salad type of girl. My parents would take me to Golden Corral for a nice steak dinner — but all I really wanted was the salad bar!
The weather is getting colder here and I’ve been craving a creamy and comforting soup. This hearty soup comes together quickly with simple ingredients and without having to use flour or make a roux. It’s completely gluten-free and will hit the spot.
Gather your ingredients
- Cauliflower – you’ll use one head of cauliflower.
- Cream Cheese – this helps to thicken the soup and gives it a wonderful tangy flavor.
- Chicken Broth – homemade is best, but store-bought is just fine too!
- Salt and Pepper – everything needs salt and pepper.
- Rosemary and Bay Leaves– herbs put this soup over the top, and they just look pretty!
- Parmesan Cheese – this adds a nutty umami flavor to the soup.
Why You’ll Love This Recipe
- Creamy
- Comforting
- Tangy
- 30-minute meal
- Easy to make (no roux or flour!)
Gluten Free Parmesan Cauliflower Soup
A delicious and creamy soup that comes together in about 30 minutes. No need to make a roux or use any flour!
Equipment
- 1 dutch oven
- 1 Blender
- 1 soup ladle
Ingredients
- 1 head cauliflower, diced
- 32 oz chicken broth (gluten free)
- 8 oz cream cheese, regular or low fat
- ½ tsp chopped rosemary
- 1 clove garlic, minced
- 2 bay leaves
- ¼ cup parmesan cheese, grated or shredded
- 1 tsp salt, plus more to taste if needed
Instructions
- Bring chicken broth to a boil in a pot over high heat. Add cauliflower, salt and bay leaves and cook until tender, about 15 minutes.
- Remove and discard bay leaves. Ladle cauliflower and chicken broth mixture into a vented blender until about half full (cover and hold down the top with a thick, clean towel). Add in rosemary, cream cheese and parmesan cheese and blend on high until smooth. See notes.
- Return smooth soup to pot. If needed, add more salt and a few grinds of fresh pepper.
- Ladle hot soup into bowls and garnish with extra rosemary and parmesan cheese. Enjoy!
Notes
Double-check that your chicken broth is gluten-free.
Be careful when blending hot liquids in a blender. Always use caution. Do not overfill the blender and always cover and hold down the top with a thick, clean towel.
Tried this recipe? Questions?Leave a Comment and let us know!