|Nutritional Guidelines (per serving)|
This quick cream of cauliflower soup recipe uses onions and cauliflower to make a smooth, creamy soup from puréed vegetables to which you then add heavy cream for a rich, luxurious soup. Serve it with crusty bread for a light dinner or serve small portions for a decadent opening to a bigger meal.
Note: Looking for something a little less rich? Try this delicious Pureed Cauliflower Soup.
Feeling a chill? Try these other delicious Warming Winter Soups.
- 1 medium onion
- 2 tablespoons butter
- 1/2 teaspoon salt (fine sea salt, plus more to taste)
- 2 cloves garlic
- 1 head cauliflower
- 4 cups chicken broth (or vegetable broth)
- 1/2 teaspoon pepper* (white, freshly ground)
- 1/4 teaspoon nutmeg (freshly grated)
- 1 cup cream (heavy)
- Optional: 2 tablespoons parsley (finely chopped, or chives, for garnish)
Peel and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onion and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes.
While the onions cook, peel and chop the garlic. Add the garlic to the pot and cook until fragrant, about 1 minute.
Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add it in with the florets!. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes.
Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.
Purée the soup with a hand-held immersion blender. Or, whirl in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns); depending on how big your blender is, you may need to work in batches. However you purée the soup, whirl it for a bit longer than you think necessary to achieve the smoothest possible soup.
Stir in the pepper and nutmeg. Taste and add more salt, pepper, and/or nutmeg to your liking. (Note: At this point the soup may be cooled, covered, and frozen for up to 4 months.)
Stir in the cream and cook over medium-low heat until the soup is nice and hot.
Serve the soup hot, with a sprinkle of parsley or chives as a garnish, if you like.
* Why white pepper? To avoid black specks in the creamy white soup. Knowing that's the reason, if you don't mind a few specks, go ahead and use black pepper, if you like!