This Cauliflower Soup is full of flavor! In this recipe, I will show you how to turn this perfect vegetable into a totally irresistible and easy-to-make creamy soup. For the most elevated experience, I highly suggest that you also prepare homemade croutons to serve alongside this comforting dish.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
I am so excited to share this recipe because this Cauliflower Soup is full of flavor! My goal here is to take a simple, humble ingredient and turn this perfect vegetable into a totally irresistible and easy-to-make creamy soup. Whether you are looking for a cozy dinner or a starter, this dish delivers. For the most elevated experience, I always recommend that you also prepare homemade croutons, as they add a wonderful crunch that contrasts beautifully with the smooth texture. Let’s get cooking!
To start my Cauliflower Soup, we must build a flavor foundation. I begin by preheating a medium pot on medium-high heat with 2 TBSP of frying oil. Once hot, I add 1 large onion that has been peeled and finely chopped. The goal here is to sauté the onion with occasional stirring until it becomes glossy, which typically takes about 2 to 4 minutes. This step is crucial because it releases the sweetness of the onion, ensuring our creamy soup has a depth of flavor right from the start.
Once the onions are glossy, I do not add the liquid immediately. Instead, I add 3 medium potatoes (peeled and roughly chopped) and 1 cauliflower (cut into large pieces, including the stem) directly to the pot. I sauté these vegetables for an additional 2 minutes with constant stirring. This technique allows the potatoes and cauliflower to pick up some heat and flavor from the onion and oil mixture before we introduce the vegetable broth. It is a small step that makes this easy-to-make dish even tastier.
After sautéing the vegetables, I add 6 cups of vegetable broth (you can also use chicken broth) to the pot. I briefly stir everything and cover it with a lid. I bring the liquid to a simmer, which is around 195°F, stirring occasionally. Once simmering, I lower the heat to medium and cook for 40 minutes. Occasional stirring is important here to ensure nothing sticks. This long simmer allows the potatoes and cauliflower to become perfectly tender, setting the stage for a smooth, creamy soup.
Texture is everything in a great Cauliflower Soup. Before blending, I select a few pieces of cauliflower and take them out of the soup into a side bowl. It is important to leave the majority of the cauliflower in the soup, but these reserved pieces will be added back later to provide a nice bite. Then, using an immersion blender, I process the broth with the vegetables right in the pot until smooth. If you do not have an immersion blender, a food processor or standard blender works too, but be careful with the hot liquid.
Now comes the magic that makes this creamy soup so rich. To the blended mixture, I add the reserved cauliflower pieces back in. Then, I stir in 1 cup of heavy cream, 2 cloves of grated garlic, the zest from 1 lemon, 1 TSP of salt, and ½ TSP of pepper. I cook this for an additional 5 minutes without the lid. The lemon zest adds a brightness that cuts through the heavy cream, while the garlic adds a punch of savory flavor. This finishing phase is what makes the soup full of flavor.
Finally, I check the consistency. If the liquid has evaporated more than it should, I optionally add a little water or broth and cook for another 3 minutes. I always taste and add more salt or pepper if needed. Before serving, I like to let the soup cool down with occasional stirring to about 150 – 160°F. I serve each portion with parsley and those homemade croutons I mentioned earlier. This attention to detail ensures your Cauliflower Soup is the best it can be.
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