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Cream of Cauliflower Soup

Cream of Cauliflower Soup

The ultimate comfort food for chilly nights! This Cream of Cauliflower Soup is creamy, hearty, and packed with flavor. Perfect as a cozy dinner or a delightful appetizer, you won’t be able to resist making it tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Soups
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Butter
  • 4 cups Cauliflower, chopped about 24 ounces
  • 3/4 cup Onion, peeled and minced (½ small)
  • 1/2 cup Celery, chopped (2 ribs)
  • 1/3 cup All-purpose flour
  • 4 cups Chicken broth, divided (or vegetable broth)
  • 1/2 cup Heavy cream, hot
  • Salt and ground white pepper
  • Croutons for garnish, optional
  • Minced fresh parsley for garnish, optional

Equipment

  • Saucepan
  • Blender
  • Skillet
  • Frying Pan
  • Peeler
  • Wooden Spoon
  • Whisk
  • Chef's Knife

Method
 

  1. In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
  2. Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups chicken broth and bring to simmer.
  3. Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
  4. Wipe out saucepan. Return pureed soup to pan. Add remaining 1 ½ cups chicken broth and heavy cream. Bring to simmer and stir until heated through.
  5. Season to taste with salt and white pepper. Garnish with croutons and minced parsley if desired.

Notes

  • Cauliflower: You’ll need 4 c. of chopped cauliflower, or about 24 oz. 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. Bake until golden brown, or for about 10 to 15 minutes.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Freezer: Cool soup completely, then divide into freezer-safe containers for up to 3 months.