T & H 🥰

Creamy Cauliflower Soup

4 servings


10 minutes

active time

40 minutes

total time


3 tablespoons unsalted butter

1 yellow onion, thinly sliced

6 cups chicken or vegetable broth

1 large head of cauliflower (cut into florets – about 6 cups)

3/4 cup half-and-half cream

1 1/2 – 2 cups packed kale leaves (stems removed)

1/2 cup olive oil

1 clove garlic

1/2 teaspoon salt (more to taste)

Juice of 1 lemon

1/4 cup grated parmesan cheese (optional)


Heat the butter in a large Dutch Oven or heavy stock pot. Add the onions and cook over low heat for about 15 minutes, stirring occasionally. When the onions become golden brown and fragrant, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.

Puree with an immersion blender, or transfer to a regular blender and blend until the soup reaches your desired consistency.

Add the cream and stir until combined.

Add kale pesto ingredients to a food processor and pulse until you get a lightly textured paste (like pesto).

Top soup with kale pesto, a drizzle of truffle oil, and croutons! YUM.


Serving Size




Total Fat

14.3 g

Saturated Fat

8.5 g

Unsaturated Fat


Trans Fat

0 g


42 mg


1822.5 mg

Total Carbohydrate

12.4 g

Dietary Fiber

3.4 g

Total Sugars

5.8 g


15.7 g

4 servings


10 minutes

active time

40 minutes

total time
Start Cooking