This healthy cauliflower soup is just 66 calories and comes with a topping guide.You can make this quick cauliflower soup recipe gluten-free and vegan, or not. Options for all diets have been noted, so everyone can enjoy the best cauliflower soup recipe.If you don't have an immersion blender, you can use a countertop blender, just be sure to cool the soup completely first so the pressure doesn't build up and cause a cauliflower soup explosion in your kitchen...
Add the flour and stir about 2-5 minutes until a lightly browned paste forms.
Add the broth, onions and cauliflower and bring to a boil over medium heat.
Mix well, reduce to over medium-low heat and simmer for 20-30 minutes, until the vegetables are tender.
Use an immersion blender to puree until smooth (or cool, move to a blender and blend until smooth).
Season with salt and pepper and add desired toppings.
Notes
How to Blend Soups:
Immersion Blender... This handy blender will become one of your favorite kitchen items. If you don't already have one, I do recommend investing in one. They're low cost, and don't take up a lot of room.
Countertop Blender... You can use a countertop blender in place of an immersion blender. But I warn you, you must cool the soup first, and or vent the blender. If you don't, the pressure will build up, and you could have cauliflower soup exploded all over your kitchen. It's a mess I can tell you firsthand is a pain to clean up.
Potato Masher... A potato masher won't get this soup recipe completely smooth. But it is quite delicious even when it is a little bit chunky. Remove the cooked veggies from the liquid, and mash with a potato masher. Then add back and mix well.