This cauliflower soup made rich with cream and cheese is ridiculously silky, easy to make, and tastes wicked spectacular.
- Quick Glance
- 20 M
- 45 M
- Serves 2 to 4
Place the butter in a 6-quart saucepan or Dutch oven over medium-high heat. Reduce the heat to medium-low and, when the butter has melted, toss in the onion and garlic. Cook, stirring occasionally, until the onion becomes translucent and begins to smell sweet, 6 to 7 minutes.
Stir in the cumin and cook, still stirring, for a minute or so. Toss in the cauliflower and a big pinch of salt and cook for 3 minutes more. Add 2 cups stock, crank up the heat, and bring it to a boil. Reduce the heat and gently simmer, uncovered, until the cauliflower is tender, 5 to 10 minutes, depending on the size of your chopped cauliflower. Add the cream and gently simmer until warmed through, about 3 minutes more.
Use an immersion blender to purée the soup in the pot until it’s smooth and creamy or let the soup cool for at least 10 minutes and then purée it in a food processor or blender. If necessary, add more stock to achieve the desired consistency. Taste and add more salt if necessary. Rewarm the soup over low heat, if necessary. Ladle it into bowls and sprinkle with freshly ground black pepper and Parmesan, if desired.
Recipe Testers' Reviews
This is a wonderful cauliflower soup recipe to add to your repertoire. All the ingredients harmoniously come together, making this soup oh so delicious and comforting. Cumin’s slight smokiness and the soup's incredibly creamy texture set this apart from other cauliflower soups I’ve tasted. (Have faith and keep puréeing, and it WILL become very very smooth). Parmesan cheese is a great addition, but if you don’t have any on hand, believe me, the soup is so good it wouldn’t suffer without it! My cauliflower weighed 1 1/2 pounds after the ribs and leaves were removed, and I ended up with just enough soup for 4 people. When you see a giant head of cauliflower, as we often do when it’s in season, this soup will be the first thing that comes to mind. Just double the recipe, and everyone can have seconds. The soup itself is so good, and although it doesn’t hurt one bit, I don’t feel cheese is absolutely necessary. I would avoid strongly flavored or very salty cheese, like blue cheeses or pecorino Romano. Parmesan was an excellent choice (compared to pecorino Romano, Parmigiano Reggiano is pretty mild—it’s more nutty than salty, I think). Gruyère might be good as well.
Silken smooth cauliflower soup with some lovely richness from butter, cream, and Parmesan cheese. What's not to love? This came together very quickly and had fantastic flavor. I used the Vitamix to blend it into a very silken smooth soup. I think the Parmesan worked perfectly here, though I think it could stand up to a stronger grated cheese, perhaps Gruyère? I also think it might be really nice with a drizzle of pesto.