Creamy Cauliflower Hominy Soup

A creamy cauliflower hominy soup that is perfect for fall. My creamy cauliflower hominy soup made from cauliflower, hominy, onion, broth, and heavy cream is the perfect soup for a chilly evening. Topped with crispy hominy this creamy cauliflower hominy soup is simplicity at its best.

I’m in the process of planning my Thanksgiving menu.

I am so ready for turkey & stuffing.

This year I wanted to mix it up and serve a creamy soup before the turkey hits the table.

My creamy hominy soup is a family favorite, so I knew I wanted to keep hominy base of the soup, but I wanted a heartier version.

Bring on the cauliflower!

Hominy has a chewy, nutty texture that works well in rich soups, while cauliflower adds richness and creaminess to the soup.

Hominy and cauliflower pair perfectly with spicy broths. This soup can be made with chicken, pork, or beef broth.

The beauty of this soup is it is budget/pantry friendly. Canned hominy is relatively cheap, and you can either use fresh or frozen cauliflower to make this soup.

Why You’ll Love This Creamy Cauliflower Hominy Soup

This soup calls for basic ingredients but yields amazing flavor. You can make this soup using fresh or frozen cauliflower.

This creamy cauliflower hominy soup is perfect for your Thanksgiving table, but is also pairs well with salads to sandwiches, ohh and with grilled cheese – yum!

This soup freezes well for later, so go ahead and make a double batch and stash away any leftovers in the freezer.

Looking for a heartier version – add shredded chicken, grilled shrimp or carnitas to your bowl for dinner.

This soup can be made in under 30 minutes – winner!

INGREDIENTS NEEDED TO MAKE CREAMY CAULIFLOWER HOMINY SOUP

butter

onion

1 can of hominy

1 medium head of cauliflower, separated or 1 (16 ounce) frozen cauliflower florets

chicken or vegetable broth

heavy cream

salt and pepper to taste

toasted hominy, optional

HOW TO MAKE A CREAMY CAULIFLOWER HOMINY SOUP

Heat butter in a large saucepan over medium heat.

Add onions and hominy. Cook until onions are just soft, 4 to 5 minutes.

Add cauliflower and broth, season with salt and pepper.

Simmer for 8-10 minutes.

Working in batches, blend soup until smooth, return to saucepan.

(For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)

Over low heat whisk in cream, season to taste. Thin soup if needed with additional broth or water.

Taste for seasoning, serve warm with lightly fried hominy kernels.

HOW TO TOAST HOMINY IN A DRY SKILLET

To a dry skillet over medium-high heat.

Add the hominy to the skillet and cook until it is dry, toasted and slightly browned, about five minutes.

Stir the hominy once or twice during cooking, allowing it to remain undisturbed for most of the cooking time.

Stirring too frequently will prevent the hominy from toasting properly.

Remove the hominy from the pan and use to garnish soup.

5 from 1 vote

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Creamy Cauliflower Hominy Soup

Creamy cauliflower hominy soup made from cauliflower, hominy, onion, broth, and heavy cream is the perfect soup for a chilly evening.

Author: Vianney Rodriguez

Ingredients

• 3 tablespoons butter
• 1/2 medium onion roughly chopped
• 1 (14.5) ounce can of hominy, drained and rinsed – put aside 1/4 cup, optional
• 1 medium head of cauliflower separated or 1 (16 ounce) frozen cauliflower florets
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Toasted hominy optional

Instructions

1. Heat butter in a large saucepan over medium heat.
2. Add onions and hominy. Cook until onions are just soft, 4 to 5 minutes.
3. Add cauliflower and broth, season with salt and pepper.
4. Simmer for 8-10 minutes.
5. Working in batches, blend soup until smooth, return to saucepan.
6. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
7. Over low heat whisk in cream, season to taste. Thin soup if needed with additional broth or water.

8. Taste for seasoning, serve warm with toasted hominy kernels.

9. Toasted hominy: To a dry skillet over medium-high heat. Add the hominy to the skillet and cook until it is dry, toasted and slightly browned, about five minutes. Stir the hominy once or twice during cooking, allowing it to remain undisturbed for most of the cooking time. Stirring too frequently will prevent the hominy from toasting properly. Remove the hominy from the pan and use to garnish soup.

Recipe Notes

Serves 8