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!
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Servings: 6 bowls
Equipment
- 1 dutch oven
- 1 Blender
- 1 soup ladle
Ingredients
- 1 head cauliflower stem removed and chopped
- 32 oz chicken broth low sodium, gluten free is best
- 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.
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