For a richer flavor, consider using roasted cauliflower. Roast the florets at 400°F (200°C) for 20-25 minutes before adding them to the soup. Add a swirl of heavy cream or a dollop of sour cream for extra richness and tang. A pinch of red pepper flakes can add a subtle heat. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a vegan option, use vegetable broth and almond or soy milk.
Cream of Cauliflower Soup
-
PREP TIME30 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs
-
SERVING6 People
-
VIEWS1.1K
Embrace the comforting warmth of this velvety Cream of Cauliflower Soup. A timeless classic, this recipe uses the natural thickening power of potatoes and a touch of sherry to elevate the humble cauliflower to a culinary masterpiece. Perfect for a chilly evening or a sophisticated starter.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate33 g
-
Cholesterol13 mg
-
Fiber5 g
-
Protein6 g
-
Saturated Fat3 g
-
Sodium476 mg
-
Sugar6 g
-
Fat5 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare the ingredients by chopping the onion, mincing the garlic, cubing the potatoes, and chopping the carrots and cauliflower.
02 Step
Recipe View In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes.
03 Step
Recipe View Add the potatoes and carrots to the pot. Cook, stirring occasionally, until they begin to soften slightly, about 5 minutes.
04 Step
Recipe View Pour in the chicken broth and bring the mixture to a boil. Add the cauliflower florets. Once boiling, reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 15-20 minutes.
05 Step
Recipe View Remove the pot from the heat. Using an immersion blender, carefully purée the soup until it is smooth and creamy.
06 Step
Recipe View Return the pot to the stove over low heat. Stir in the milk, salt, pepper, nutmeg, and sherry. Heat gently, stirring occasionally, until the soup is heated through, about 3-4 minutes. Do not boil.
07 Step
Recipe View Ladle the soup into bowls. Garnish with fresh parsley and serve immediately. Enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Iva Hamill
Apr 7, 2025Absolutely delicious! The sherry adds such a lovely warmth.
Jamaal Heidenreich
Apr 3, 2024I added a bit of roasted garlic for an even deeper flavor. Will definitely make again!
Yessenia Jenkins
Sep 11, 2023So easy to make and perfect for a chilly evening.
Emmie Conroy
Aug 26, 2023The nutmeg is a game changer! So comforting.
Bridgette Jakubowski
Jun 15, 2023Doubled the recipe and froze half for later. So convenient!
Garnett Weissnat
Jan 26, 2023I added a little parmesan cheese on top. It was great!
Zachary Cartwright
Oct 11, 2022I used vegetable broth to make it vegetarian, and it was still amazing.
Tamara Ankunding
Aug 25, 2022My kids loved it! A great way to sneak in some extra veggies.
Giles Weissnat
Aug 18, 2022This recipe is a keeper! Thank you!