Cream of Cauliflower Soup

Cream of Cauliflower Soup is cozy and delicious all year round. It's full of flavor from onions, celery, and cauliflower, and it's positively addictive with a handful of croutons on top.

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (1 cup each)

Calories 149kcal

Author Meggan Hill

Ingredients

1/4 cup butter
4 cups cauliflower chopped (about 24 ounces, see note 1)
3/4 cup onion minced (1/2 small)
1/2 cup celery chopped (2 ribs)
1/3 cup all-purpose flour
4 cups chicken broth divided (or vegetable broth, see note 2)
1/2 cup heavy cream hot
salt and ground white pepper
croutons for garnish, optional (see note 3)
minced fresh parsley for garnish, optional

US Customary - Metric

Instructions

In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 1/2 cups broth and bring to simmer.
Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
Wipe out saucepan. Return pureed soup to pan. Add remaining 1 1/2 cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons and minced parsley if desired.

Notes

Cauliflower: You'll need 4 cups of chopped cauliflower, or about 24 ounces. Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!
Chicken broth: Store-bought or homemade Chicken Broth; either work great. For a vegetarian Cream of Cauliflower Soup, substitute with vegetable broth.
Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/4 teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.
Yield: This recipe makes eight (1-cup) servings, ideal for a lunch main dish or a dinner appetizer.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
Freezer: Cream of cauliflower soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.

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