Cream of Cauliflower Soup
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5.0
60 reviews
Excellent
Cream of Cauliflower Soup
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Cream of Cauliflower Soup is cozy and delicious all year round. It's full of flavor from onions, celery, and cauliflower, and it's positively addictive with a handful of croutons on top.
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Ingredients
- 1/4 cup butter
- 4 cups cauliflower chopped (about 24 ounces, see note 1)
- 3/4 cup onion minced (1/2 small)
- 1/2 cup celery chopped (2 ribs)
- 1/3 cup all-purpose flour
- 4 cups chicken broth divided (or vegetable broth, see note 2)
- 1/2 cup heavy cream hot
- salt and ground white pepper
- croutons for garnish, optional (see note 3)
- minced fresh parsley for garnish, optional
Instructions
- In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 1/2 cups broth and bring to simmer.
- Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
- Wipe out saucepan. Return pureed soup to pan. Add remaining 1 1/2 cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons and minced parsley if desired.
Notes
- Cauliflower: You'll need 4 cups of chopped cauliflower, or about 24 ounces. Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!
- Chicken broth: Store-bought or homemade Chicken Broth; either work great. For a vegetarian Cream of Cauliflower Soup, substitute with vegetable broth.
- Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/4 teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.
- Yield: This recipe makes eight (1-cup) servings, ideal for a lunch main dish or a dinner appetizer.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
- Freezer: Cream of cauliflower soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Information
Show Details
Serving
1cup
Calories
149kcal
(7%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
507mg
(21%)
Potassium
295mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
710IU
(14%)
Vitamin C
50mg
(56%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 149kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 507mg | 21% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 50mg | 56% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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