Slow-Simmered Cauliflower and Potato Soup with Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety, comforting soup with tender cauliflower and potatoes simmered in broth, enhanced by fresh thyme for a deeply flavorful, vegetable-forward dish. This American-inspired soup recipe, ready in about 60 minutes, pairs cauliflower, potatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and cook for 5 minutes until softened and translucent.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 lb chopped cauliflower florets and 1 lb diced potatoes, then pour in 4 cups chicken broth. Bring to a gentle boil, reduce heat to low, and cover.
  4. Step 4: Simmer for 25-30 minutes, or until cauliflower and potatoes are very tender when pierced with a fork.
  5. Step 5: Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Stir in 1 tsp chopped fresh thyme, 1/2 cup heavy cream, and season with salt and black pepper to taste.
  6. Step 6: Return to low heat and warm through for 2-3 minutes without boiling. Serve hot.

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