Cream of Cauliflower Soup
User Reviews
5
Cream of Cauliflower Soup
Description
This Cream of Cauliflower Soup starts with melting butter and sautéing chopped cauliflower, onion, and celery until softened. Flour is added to create a lightly browned roux, then chicken broth is whisked in and simmered until the vegetables are fully tender. The soup is pureed until smooth and returned to the pot, where additional broth and warm heavy cream are stirred in to enrich it. Seasoning with salt and white pepper enhances the delicate flavors.
The soup’s creamy texture and calm flavor profile derive from the cauliflower’s natural sweetness balanced by the butter and cream, resulting in a silky consistency. Topping with crunchy croutons provides textural contrast, while fresh minced parsley adds brightness to each serving.
Ideal as a lunch main dish or a starter for dinner, this soup is filling yet light. It yields eight one-cup servings, making it suitable for family meals or gatherings. Storing leftovers in the refrigerator for up to four days is recommended, and it can be warmed gently before serving. The soup also freezes well; cooled soup can be portioned into freezer-safe containers and thawed before reheating.
For garnish, homemade croutons can be made by tossing bread pieces in olive oil mixed with garlic powder and Italian seasoning, then baking until golden. This simple touch adds a pleasant crunch that complements the soup’s smoothness.
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
- ground white pepper
- croutons for garnish, optional (see note 3)
- parsley for garnish, optional, fresh, minced
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
- Use about 4 cups (24 ounces) of chopped cauliflower including both florets and stems for the best balance.
- Substitute chicken broth with vegetable broth for a vegetarian version of the soup.
- Top with crunchy croutons to add texture; homemade croutons can be baked from bread with olive oil and seasonings.
- Store leftovers covered in the refrigerator up to 4 days and reheat gently.
- The soup freezes well; cool completely and freeze in appropriate containers for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
