Cream of Cauliflower Soup
Cream of cauliflower soup is one of those dinners that comes together from things you already have sitting in the fridge, and somehow tastes like way more effort than it actually took. One head of cauliflower, a few pantry staples, and about 45 minutes on the stove turns into a velvety, comforting bowl that tastes like it came from a restaurant kitchen.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Immersion blender Or a stand blender
- Wooden spoon
- Chef's knife and cutting board
- Measuring cups and spoons
- Ladle
- Microplane grater optional, for fresh nutmeg
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/4 cup all purpose flour
- 4 cups chicken broth or vegetable broth, about 960ml
- 1 large head cauliflower cut into florets, about 6 cups
- 1 cup whole milk about 240ml
- 1/2 cup heavy cream about 120ml
- 1/4 teaspoon ground nutmeg
- 1 cup sharp white cheddar cheese shredded, optional, about 110g
- salt and black pepper to taste
- fresh chives chopped, for garnish
- fresh parsley chopped, for garnish
- croutons for serving, optional
Instructions
- Dice the onion and celery into small, even pieces. Mince the garlic and set aside separately. Cut the cauliflower into 1 to 2 inch florets. Measure out the broth, milk, and cream.
- Melt the butter in a large Dutch oven over medium heat until foaming. Add the onion and celery, and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent. Add the garlic during the last minute, stirring constantly.
- Sprinkle the flour evenly over the vegetables and stir continuously for about 1 minute to cook off the raw flour taste. The mixture should look pale and slightly thickened.
- Slowly pour in the broth while whisking constantly to prevent lumps. Add the cauliflower florets and stir to combine. Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to low and simmer uncovered for 15 to 18 minutes, stirring occasionally, until the cauliflower is fork-tender. Remove from heat.
- Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If using a stand blender, work in small batches and vent the lid to let steam escape.
- Return the blended soup to low heat and stir in the milk, cream, and nutmeg. If using cheese, add it a handful at a time, stirring until fully melted before adding more. Heat gently for 3 to 4 minutes, but do not boil.
- Taste and season with salt and pepper as needed. Ladle into bowls and garnish with fresh chives or parsley and croutons if desired. Serve immediately.
Notes
- Cut the cauliflower florets evenly so they finish cooking at the same time.
- Whisk the broth in slowly to prevent lumps from forming in the roux.
- Add cheese off the heat or on very low heat so it melts smoothly instead of turning grainy.
- Use freshly grated cheese rather than pre-shredded for the smoothest texture.
- Blend in short pulses if using a stand blender to avoid overworking the soup.
- Taste and adjust salt at the very end, since broth brands vary in sodium.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze in a freezer-safe container for up to 2 months; thaw overnight before reheating.
- Reheat on the stovetop over low heat, stirring often, and never let it boil to prevent dairy from separating.
- For a gluten-free version, swap the all-purpose flour for a gluten-free blend or a cornstarch slurry.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 14gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 780mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 70mgCalcium: 15mgIron: 4mg
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