Call me crazy, but I grew up thinking that when soups were labeled “creamy”, it automatically included cream or some other “tastes-awesome-but-is-bad-for-you” thickener in the ingredients. This misconception probably formed from being surrounded by fatty, cream-laden foods in the South. Fast forward to my adult years, and lo and behold, the simple act of blending a soup will give it that velvety, “creamy” texture with out any cream.
This week’s creamy cauliflower soup sans cream is definitely that, sauteed vegetables cooked in broth and then blended to smoothness, similar to a recent ffwD assignment, spur-of-the-moment vegetable soup, wherein the soup ingredients were also blended into smoothness. My only substitution was that I used a bag of frozen cauliflower florets instead of messing around with a fresh head of cauliflower. No use in adding extra prep time when time is limited during the holiday season. By using the frozen veggies, this is a definite go-to for a tasty, week-night soup.
This creamy cauliflower soup sans cream made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.