Please believe me when I tell you that this cauliflower soup is AHMAAAZING! You will want to add this to your meal rotation. I used a very small amount of ingredients and it’s super simple to create!
Listen…I can not begin to express the level of yumminess that is in this soup. Of course there’s a nice dose of heavy cream in it, although half and half can be used, or just stock. When I tell you there are few ingredients in this soup, I mean it. Cauliflower, garlic, vegetable stock, heavy cream, roasted garlic, onions, salt and white pepper. That’s it!
Honestly, this recipe was birthed from another recipe. I was working on a cauliflower purée as a compliment to steaks instead of the obvious potatoes. Now, I love potatoes, in any form, I just wanted something different. I wanted something healthier, still with a creamy consistency. I added chopped cauliflower to a pot with a little water, seasoned with kosher salt, added a little unsalted butter and covered the pot to let it steam.
Once the cauliflower was done, I added it to my blender, with a little lemon juice and that was it. I had a lot of purée left and wanted to create something else. Super easy. Super simple and is truly an overlooked comfort food. Now if you prefer a chunkier version of this soup, don’t blend all of the cauliflower, of course. You will add a little more stock and/or cream to your base.
I love to use garnishes and/or toppings that compliment the dish. You can always roast cauliflower, in a 350º oven, for 40 minutes, drizzle with a little olive oil and season with salt and pepper or any seasoning blend that you prefer. You can add fresh, snipped chives, scallions, fresh thyme or other fresh herbs and a drizzle of extra-virgin olive oil.
The Creamiest Cauliflower Soup
- 1/2 Stick Unsalted butter
- 2 Tbsp Olive oil
- 1 Yellow onion Sliced thin
- 1 Head Garlic Minced
- Kosher salt To taste
- Freshly ground black pepper To taste
- 2 Heads Cauliflower Broken into florets
- 5 Cups Vegetable or Chicken Stock
- 1/2 Cup Heavy whipping cream
Warm the butter and the olive oil in a heavy-bottomed pot. Cook the onions over medium-low heat, without browning and until translucent for about 10 minutes. Add the garlic and cook for another 3 minutes, until fragrant.
Add the cauliflower and season liberally with salt and pepper, (Can use white pepper if preferred), and add 1/2 cup of the vegetable or chicken stock. Cook the cauliflower for 15 minutes or until tender. Lower the heat and bring to a simmer. Add the rest of the stock and cook for additional 20 minutes.
Working in batches, purée the soup in a blender or with an immersion blender until a very smooth, creamy consistency.
Stir in the heavy cream and taste. Adjust seasoning if necessary. If the soup is too thick, add more stock. If its not creamy enough, add a little more heavy cream.
Serve hot, and drizzle with a little extra-virgin olive oil and freshly ground black pepper.