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how to make cauliflower hominy soup

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