I discovered this gem a few years ago, and have made it my Thanksgiving Day and Christmas Day appetizer! It’s our family favorite. I adapted and simplified this from Southern Living.


Prep time: 25 minutes


-5 Heads of Cauliflower

-Olive Oil

-1 (8 ounce jar) minced garlic

-12 cups full sodium Chicken Broth (I use Swanson) 

-4 cups Heavy Whipping Cream

-2 ( 8 ounce) packages fresh Parmesan cheese

-Black pepper (freshly ground is nice!)



-Preheat oven to 425 degrees

-Cut up Cauliflower into florets. Put into a big bowl.

-Toss the florets with olive oil and the entire jar of garlic until coated well.

-Arrange the Cauliflower mixture flat onto two baking trays.

-Bake at 425 degrees (uncovered) for 30 minutes.  Toss the Cauliflower mixture once during the baking process.

-Set aside 2-3 cups of the baked Cauliflower to add later! *Very important*

-Place the baked Cauliflower into a pot with the 12 cups of Chicken Broth. 

-Ladle the Cauliflower/ Chicken Broth mixture in “batches” into your Blender to purée it.

Once all the Broth mixture is puréed, then put back into the big pot, add the heavy whipping cream, Parmesan cheese, the set aside chunky Cauliflower and pepper. Stir until cheese is melted. DO NOT BOIL!!

It’s ready to serve…warm with crusty buttered bread. I place this delicious Creamy soup into my Crock Pot on Warm or Low.

Article Written by: Alyson Shedd