Yield
2 quarts

How to Make It

Step 1

Slice first 3 ingredients; saute in oil in a Dutch oven until tender. Stir in broth; bring to a boil. Add cauliflower; cook, stirring occasionally, 15 minutes or until tender.

Step 2

Process soup in batches in a blender until smooth; return to pan. Stir in cream, salt, and white pepper; cook over low heat, stirring often, until thoroughly heated. Ladle into bowls, and garnish, if desired.

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