Published: Oct 1, 2013 · Modified: Sep 9, 2019 by Lisa Johnson

Creamy Carrot and Cauliflower Soup

Name: Creamy Carrot and Cauliflower Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 Tablespoons olive oil; 1 large yellow onion (chopped); 4 large cloves garlic (minced); 2 teaspoons Herbs de Provence; 4 cups chicken stock (can substitute vegetable broth); 2 cups water; 2 pounds carrots (peeled and chopped into 1/2); 1 head cauliflower (about 2 pounds, trimmed and broken into small florets); 1 Tablespoon white wine vinegar; sea salt & fresh ground pepper; chopped fresh Italian parsley (for garnish)

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Fall weather has finally around in Eastern Iowa! I had to dig out a pair of jeans yesterday, but I didn't give up my flip flops! Now I am ready for some warm, soothing fall soups, starting with this Creamy Carrot and Cauliflower Soup.....

This soup can easily be made vegetarian is you so choose. Cassi would have preferred that, but I wasn't quite that adventurous! When Alex first saw the soup, he gave me that "not happening" look, and went to subway for a sandwich. He did finally get desperate one night after work and was forced to try it.....and he liked it!! I don't know why he doesn't trust me. We have very similar tastes. If I like it, he will probably like it as well.....kids!

How to make Creamy Carrot and Cauliflower Soup:

Heat oil in a large Dutch oven over medium heat. Add the chopped onion, and cook, stirring occasionally until golden brown, about 8 minutes.

Add the garlic and Herbs de Provence and cook for an additional 2 minutes, stirring frequently.

Pour in the stock and water.

Cover, increase heat to high and bring to a boil. Add carrots and cauliflower.

Reduce heat to medium, cover and simmer until carrots and cauliflower are very tender, about 35 minutes.

Remove from heat. Using an immersion blender, puree soup CAREFULLY until smooth. Alternately, puree small batches in a blender, then return to pot.

Add the vinegar, salt and pepper, stir to combine.

Ladle into bowls and serve with chopped parsley and sea salt & pepper to taste.

You may have noticed that I do not usually give measurements for salt and pepper. It is such a personal taste preference, that I leave it up to your judgement. I do not add much salt to anything! This is one dish that you will want to pull the SEA SALT out for. Yes, sea salt. You will completely ruin the taste of food if you use Iodinized salt. It has a nasty, chemical aftertaste, which is probably why I have never like the taste of salt! You will want to sprinkle some sea salt and fresh ground pepper on top of this soup before you eat it.....it adds just the right amount of flavor boost to make this soup sing. Okay, maybe it will make you sing.....just try it. 😉

More delicious soup recipes:

Roasted Cauliflower and Garlic Soup

Instant Pot Butternut Squash and Apple Soup

Instant Pot French Onion Soup

Parmesan Gnocchi Soup

Creamy Cauliflower Soup with Crispy Prosciutto

Creamy Parsnip and Apple Soup

Enjoy!!