Seems my daughter has developed a bit of an addiction to cauliflower soup. She first tried it at the coffee shop at her high school and now she can’t get enough of it. So I was tasked with trying to recreate it so she could get her “fix”. (And she’s more in need of her fix than ever since she is in the middle of exams!)
So here it is … deemed to be pretty, darned close to the “original” by daughter and deemed pretty, darned good by the rest of us. In fact, it was so darned good that there wasn’t a drop left to take a picture of (next time!).
This is a great soup for a weeknight meal-in-a-bowl, as it cooks up fairly quickly and is one of the hearty soups that will fill everyone up. Serve with biscuits or crusty bread.
Creamy Cauliflower Soup
Summary: This soup has great flavour and the added carrots add a little colour. I like to serve topped with bacon bits and green onions.
- 2 Tbsp. butter
- 1 shallot, finely diced (or 1/2 small onion)
- 3/4 cup celery, diced
- 3/4 cup carrot, diced
- 1 average-sized cauliflower, cut into equal sized florets
- 1/2 cup flour
- 4 cups chicken broth or stock
- 1 cup water (or a bit more, if needed to cook amount of cauliflower)
- 1 cup milk
- 1/2 cup whipping (35%) cream
- Optional: Corn starch, for thickening, if desired
- Pinch freshly grated nutmeg
- Salt and Pepper to taste
- Heat butter over medium heat in a large soup pot or Dutch oven. Add shallots and cook for 1 minute. Add celery and carrots. Cook, stirring for 3 or 4 minutes. Add flour and, stirring constantly, cook until flour is lightly browned, about 1 to 2 minutes. Add chicken stock and water and stir to combine. Add cauliflower. Bring to a boil and then reduce to a simmer. Allow to simmer 15-20 minutes or until cauliflower is cooked.
- Using an immersion blender or potato masher, blend the soup lightly so that some cauliflower pieces remain intact. Add milk and whipping cream. Taste and season with salt and pepper, to taste. If you prefer a thicker soup, mix 1/4 cup of corn starch with enough water to make a thin paste and add to soup. Heat, stirring, until thickened. Serve garnished with bacon bits and green onion, if desired.
Prep time: 10 min | Cook time: 30 min | Total time: 40 min
Number of servings (yield): 4