Cream of Cauliflower Soup (And Cauliflower Cheese Soup)

This velvety cauliflower soup builds layers of flavor before the cauliflower even hits the pot. Leeks, onion, and carrot cook down for a full 10 minutes in butter, creating a sweet, aromatic base. Tarragon and thyme bloom in next, followed by a flour roux that thickens the soup without making it starchy or gluey.

Deglazing with dry white wine before adding the chicken stock lifts all those caramelized bits off the bottom of the pot and adds a bright acidity that keeps this rich soup from feeling heavy. The cauliflower simmers in that flavorful broth for 30 minutes before everything gets pureed smooth.

The cream and milk go in after blending, not before. This prevents the dairy from breaking or curdling during the long simmer. Heat the finished soup gently, just until warm. A hard boil at this stage will cause the cream to separate and the texture goes grainy.

Pro Tips

• Use white pepper instead of black. It disappears into the pale soup visually, while black specks look out of place.
• Puree in batches and never fill the blender more than halfway with hot liquid. Hold the lid down with a towel. Hot soup expands and can blow the top off.
• The leek needs thorough rinsing. Dirt hides between the layers and will make the soup gritty if you skip this step.
• This soup reheats well but thickens as it sits. Thin with a splash of broth or milk when warming leftovers.

Variations

• Stir in grated Swiss cheese after adding the cream for a cauliflower cheese soup. Heat until the cheese melts but don’t let it boil.
• Roast the cauliflower florets before simmering for a deeper, nuttier flavor.
• Top with crispy bacon crumbles and fresh chives for a loaded cauliflower soup feel.