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Silky Cauliflower Soup

February 12, 2010

So my sister found this recipe on smitten kitchen a few weeks ago and raved about it for so long I knew it had to be made.  It’s one of the simplest and easiest recipes ever and almost as quick as the ten minute soups I rely on when life gets crazy.  While I’ve always been a fan of cauliflower, not till recently have I really started appreciating it for its actual flavor, not just its ability to deliver melted gruyere cheese sauce to my belly.  The awesome thing that I discovered about the great cauliflower this time around is that it can create a creamy silky rich texture in this soup all on its own…no cream or excess cheese needed!  

Silky Cauliflower Soup

recipe from marta and smitten kitchen

  • 1 head cauliflower (or bag of cauliflower florets if you want to cut down on prep time)
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 quart chicken or veggie stock
  • 1/2 cup finely grated Parmesan (optional)
  • Salt and freshly ground black pepper

1)  Chop up cauliflower

2)  Heat oil in soup pot over medium heat.  Add onion and garlic.  Cook 5 minutes till soft. 

3) Add the cauliflower and stock and bring to a boil.

4) Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft (15 minutes).

5) Remove from heat and let cool for a bit.  Puree soup using immersion blender or in batches with a regular blender being careful if the soup is still hot. 

6) Season, to taste, with salt and black pepper, and top with cheese. 

3 Comments leave one →
  1. marta permalink
    February 12, 2010 10:11 am

    My baby!!!!! I love this soup…it is the best meal for those crazy late nights post lab. The melted cheese with the silky cauliflower texture go so well together! My mouth is salivating just writing about it. This is definitely my favorite soup 🙂

  2. February 12, 2010 7:05 pm

    Bamix of Switzerland Make the best hand held blender. Cost a little more than most but last years longer

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