This quick cream of cauliflower soup recipe uses the starch in onions and cauliflower to make a smooth, creamy soup from puréed vegetables to which you then add cream for a rich, luxurious soup. Serve it with crusty bread for a light dinner or serve small portions for a decadent opening to a bigger meal.
Note: Looking for something a little less rich? Try this delicious Pureed Cauliflower Soup.
Feeling a chill? Try these other delicious Warming Winter Soups.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 main or 8 soup course servings
Ingredients:
- 2 Tbsp. butter
- 1 onion, roughly chopped
- 1/2 tsp. salt, plus more to taste
- 2 cloves garlic, chopped
- 1 head cauliflower, chopped
- 4 cups chicken or vegetable broth
- 1/2 tsp. freshly ground white pepper
- 1/4 tsp. freshly grated nutmeg
- 1/2 - 1 cup heavy cream
- 2 Tbsp. finely chopped parsley or chives for garnish, optional
Preparation:
- In a large pot over medium heat, melt butter. Add onions and salt. Cook, stirring occasionally and adjusting heat so onions are cooking but not browning, until onions look starchy and a bit creamy, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add cauliflower, stir to combine, cover and cook 3 minutes. Add broth, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is very tender, about 10 minutes.
- Purée soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth (place a kitchen towel over blender to prevent potential burns).
- Stir in pepper and nutmeg. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
- Add cream and cook over medium-low heat until hot.
Serve soup hot, with a sprinkle of parsley or chives, if you like.
Makes about 8 cups soup (4 main course servings; 8 soup course servings) Cream of Cauliflower Soup.
