20-Minute Cauliflower Soup

Name: 20-Minute Cauliflower Soup
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp. unsalted butter; 1 tbsp. extra virgin olive oil; 1 medium onion, chopped; 1 leek (white and light green parts), chopped; 2 cloves garlic, finely chopped; 1 small head cauliflower (about 2 pounds), cored and sliced; 4 c. lower-sodium chicken broth; 1/2 c. heavy cream; Cracked pepper, for serving; 1 bunch chives; 1/2 c. canola or grapeseed oil

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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cauliflower soup with chive oil drizzled on top

Mike Garten

Yields:

Active Time:

20 mins

Total Time:

40 mins

Short on time? This quick and easy soup will warm you up while filling your body with veggies. For a quicker alternative, ditch the fresh vegetables and replace with a package of frozen cauliflower and one coarsely grated Russet potato.

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Ingredients

20-Minute Cauliflower Soup

1 Tbsp. unsalted butter
1 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 leek (white and light green parts), chopped
2 cloves garlic, finely chopped
1 small head cauliflower (about 2 pounds), cored and sliced
4 cups lower-sodium chicken broth
1/2 cup heavy cream
Cracked pepper, for serving

Chive Oil

1 bunch chives
1/2 cup canola or grapeseed oil

Directions

1. Step 1Heat butter and oil in large pot on medium. Add onion, leek and 1⁄2 teaspoon salt and cook, covered, stirring occasionally, until very tender (but not brown), 10 to 12 minutes.
2. Step 2 Stir in garlic and cook 1 minute. Add cauliflower, broth and cream and simmer until cauliflower is tender, 15 to 18 minutes.
3. Step 3Using handheld blender (or standard blender, in batches), puree until smooth.
4. Step 4Make Chive Oil: In blender, puree chives and 1⁄2 cup canola or grapeseed oil until smooth. Transfer to small saucepan and cook on medium until mixture begins to simmer, about 3 minutes. Pour through a coffee filter set over a measuring cup.
5. Step 5Serve drizzled with Chive Oil and cracked pepper, if desired.