Cauliflower Soup Recipes
Cauliflower soup, eight ways — creamy cauliflower soup, loaded cauliflower soup with bacon, roasted cauliflower soup, and Indian spiced — for cold weeknights.
★ dinner
dinnerCreamy Cauliflower Soup
We’ve all had Grilled Cheese & Tomato Soup, but have you tried Grilled Cheese & Cauliflower Soup??
Larder & VineIngredients
- 1 Large Head Chopped Cauliflower
- 2 tbsp Olive Oil
- 1 Chopped Onion
- 5 Cloves Minced Garlic
- 3 cups Vegetable Stock
- 2 sprigs Fresh Thyme
- 3 cups Milk
- 2/3 cup Grated Parmesan
- To Taste Salt & Pepper
Instructions
- 1In a Dutch oven, heat olive oil over medium-high heat. Add the onion and sauté for about 5 minutes or until soft and translucent, stirring occasionally. Add the garlic and sauté for another minute or until fragrant.
- 2Add the cauliflower, vegetable stock, and thyme, then stir to combine. Bring to a simmer, then reduce heat to medium-low, cover, and let simmer for about 20 to 25 minutes, or until the cauliflower is soft and tender. Remove the thyme sprigs.
- 3Use an immersion blender or traditional blender to puree the soup until completely smooth.
- 4Add the soup back into the Dutch Oven and stir in the milk and Parmesan.
- 5Season the soup to taste with salt and black pepper, then serve immediately and garnish with fresh thyme.
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Open in Pepper →One Head Of Cauliflower Becomes Dinner
A head of cauliflower and an onion turn into a pot of soup thick enough to be supper, and you probably already have both sitting in the fridge.
Cooks on Pepper reach for this collection on the cold nights when the fridge looks empty, when someone's under the weather, or when they want something warm on the table in under an hour.
Every recipe here starts with cauliflower and goes its own direction: Creamy Cauliflower Soup, Loaded Cauliflower Soup with bacon and celery, Roasted Cauliflower Soup with a whole head of garlic, and spiced versions like Indian Spiced, Moroccan Spiced, and Thai Curry Roasted Cauliflower Soup.
Quick Tips
- 1
Roast the florets first
Toss with 2 tablespoons oil and roast at 425°F for 25 to 30 minutes until the edges brown. It gives the soup a nutty, deeper flavor than boiling alone.
- 2
Blend in batches
Fill the blender no more than two-thirds full and vent the lid, or hot soup will blow the top off. An immersion blender right in the pot skips the mess.
- 3
Bloom the spices
For the curry and Indian spiced versions, cook whole cumin and fennel seeds in hot oil for 30 to 60 seconds until they pop before the onion goes in.
- 4
Save the bacon fat
Cook the bacon first, pull it out to drain, and soften the onion and celery in a tablespoon of the drippings. Crumble the bacon back on top at serving.
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