Cream of Cauliflower Soup
Submitted by rich
Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minCauliflower is one of those vegetables that transforms completely when you purée it into soup. What starts as mild and unassuming turns velvety and surprisingly rich.
Caramelized onions build a sweet, golden foundation, and a touch of flour thickens the broth without needing heavy cream.
After simmering until tender, everything gets blended smooth with just enough milk to make it creamy while keeping it on the lighter side.
A grating of fresh nutmeg on top adds that warm, aromatic finish that makes every spoonful feel like a bowl of comfort.
Kitchen Tips
- Take the full 12 minutes to caramelize the onions. Don’t rush this step. The deep sweetness from properly browned onions is what gives this soup its backbone.
- Reserve some cooked vegetables before blending for a garnish. Those little florets in the bottom of each bowl add texture and make the presentation feel more polished.
- White pepper instead of black keeps the soup looking clean and pale without dark specks. It’s a subtle difference but it matters for presentation.
Ingredients
Directions
In large saucepan, heat olive oil over medium heat.
Add onion, lower heat to medium-low, sprinkle with ¼ teaspoon of the salt (if desired) and cook, stirring to keep from sticking until caramel brown in color, about 12 minutes.
Add cauliflower and cook 3 minutes, stirring often.
Add flour and cook, stirring constantly, 1 minute.
Add broth and bay leaf.
Bring to boil.
Reduce heat to simmer, partially cover, and cook until cauliflower is tender, about 10 minutes.
Remove bay leaf and discard.
Reserve about ¼ cup cooked vegetables for garnish.
Transfer soup in batches to blender or food processor and purée until smooth.
Return to pan.
Stir in milk, salt, and pepper.
Reheat until hot but not boiling, about 3 minutes.
Divide garnish vegetables among 4 bowls and pour soup over top.
Serve hot, sprinkled with nutmeg.
Comments
