We finally got a little rain here in San Diego, which is my cue to bring out the ol' soup pot and cook up some hot and comforting soup. Creamy cauliflower soup usually has cream as an ingredient, but not this one. The texture is silky-smooth and there isn't one drop of cream to attribute it to. All the credit goes to America's Test Kitchen for figuring out the secret; which is to undercook some of the cauliflower and overcook the rest. The overcooked parts will naturally create the creamy texture when puréed, and the undercooked parts contribute all delicious cauliflower flavor.
The garnish is what really makes this soup a winner. Brown butter, caramelized cauliflower florets and sherry vinegar balance everything out perfectly and make for a stunning presentation. This soup is sure to impress your guests who will be asking for seconds and the recipe. Make it a day ahead for an easy heat and serve starter for your dinner party.
Ingredients
- 1 head cauliflower 2 pounds
- 8 tablespoons unsalted butter cut into 8 pieces
- 1 leek white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 small onion halved and sliced thin
- Salt and pepper
- 4 ½ cups water
- ½ teaspoon sherry vinegar
- 3 tablespoons minced fresh chives
Instructions
- Pull off outer leaves of cauliflower and trim stem. Using a paring knife, cut around core to remove; thinly slice core and reserve. Cut heaping 1 cup of ½-inch florets from the head of cauliflower; set aside. Cut remaining cauliflower crosswise into ½-inch thick slices.
- Melt 3 tablespoons butter in a large saucepan over medium-low heat. Add leek, onion, and 1 ½ teaspoons salt; cook, stirring frequently until leek and onion are softened but not browned, about 7 minutes.
- Increase heat to medium-high; add 4 ½ cups water, sliced core, and half of the sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for 15 minutes. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
- While soup simmers, melt the remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes. Remove skillet from heat and use a slotted spoon to transfer florets to a small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.
- Process soup in a blender until smooth, about 45 seconds. Rinse out the pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with a flat surface after being stirred) and seasoning with salt to taste. Serve, garnishing individual bowls with browned florets, a drizzle of browned butter, and chives and seasoning with pepper to taste.
Notes
If you love cauliflower; be sure to check out my roasted cauliflower recipe.
Angela says
Love this recipe. I make it every winter Friends and family that I serve it to who don't know what it is think it is baked potato soup specially when I top it with cheese and bacon
justin says
People are so amazed by it and you wouldn't know that cauliflower is in it. Sounds amazing with cheese and bacon. 🙂
Mandy says
Will be trying this recipe!! Looks delish!! Wondering how well it freezes?
justin says
Hi Mandy,
It should freeze really well.
Thalia @ butter and brioche says
This cauliflower soup definitely does look creamy and delicious.. a recipe I need to try!
justin says
HI Thalia,
Definitely give it a try and let me know how you like it. 🙂
Claudia @ HomeMade with love says
What a terrific idea to use buttery florets as toppings. I love cauliflower soup.. it was the first recipe my grandma taught me as a little girl...:) Next time I ll top my soup with your lovely idea.
justin says
Hi Claudia,
So cool that the first recipe you learned was cauliflower soup. Do you make it often? Definitely try it with the florets on top. I always like to top creamy soups with a garnish that complements the bites to provide some nice contrast for alternating bites.
Gamma @BoilAndTrouble says
I'm trying to lose some weight. This looks fantastic, easy to make and super appetizing! I can't wait to cook this one. Thank you for sharing!
justin says
Hi Gamma. This is definitely a good one to add to your diet recipe list. Let me know how it turns out.
Gamma @BoilAndTrouble says
It turned out beautifully! Awesome flavor and the creaminess achieved certainly substitutes for any heavy ingredients i've skipped due to my diet.
justin says
Fantastic! So glad it's a good recipe for your diet.