Cream of Chicken & Cauliflower Soup
Truth time: I didn’t think this Cream of Chicken & Cauliflower Soup was going to be that good. I knew that it was going to be edible, as I’m not usually that bad of a cook.
However, I didn’t think it was going to be really, really good, which was a huge surprise to me! Even bigger of a surprise is the fact that Mike absolutely loved this soup. Little did I know that he loves soups that are loaded with punch-you-in-the-mouth, over-the-top chicken flavour, so apparently I should have been making homemade Cream of Chicken soup all along as well. That will come another time, as for now, the weather is improving here in Alberta and the time for soups is nearly gone.
Who am I kidding, we just broke records for the warmest day in April EVER ( reaching plus 28 Celsius on one day) and this week has been back down to almost freezing, with rain and wet snow.
Ah, life in Alberta. Winter and summer in the span of a week. Soup season here is whenever the heck you feel like it!
This soup was seriously easy, fast and anything that has an entire head of cauliflower as the base is fabulous in my books. This is one protein and vegetable packed soup!
To puree it or not is up to you. I knew that my daughter would prefer chunks of cauliflower (her favourite vegetable) and chicken (her favourite protein) instead of a smooth soup, so I removed a bowl for her as it was before I used my immersion blender. You don’t need any flour in this soup, the cauliflower and chicken once pureed make this a smooth, fairly thick and delicious soup to eat.
So now I’ll have to perfect a cream of chicken soup, finding out after only 15 years of marriage that my husband likes it. Seriously. How does that even happen?
Happy Cooking everyone! Who’s game for some Cream of Chicken & Cauliflower Soup?
Love you more than chocolate,
- 1 head of cauliflower washed, coarsely chopped
- 6 cups of chicken broth
- 2 cups of chopped cooked chicken meat
- 1 cup of diced white onion
- 1 cup of whole milk
shredded cheese to top
Place the cauliflower, broth, chicken and diced onion into a large crockpot.
Cook on low for 5-6 hours, or until the cauliflower is soft and cooked through.
Using an immersion blender – or removing the soup and pureeing in a blender- puree the soup until it’s quite smooth. (or conversely, my daughter liked it “chunky”, so I took her bowl out before this step, you can leave it as is if wanted.)
Whisk in the milk, then leave to heat another 10 minutes or so.
Top with your choice of shredded cheese and parsley and enjoy!
- Serving Size: 8