This cauliflower soup made rich with cream and cheese is ridiculously silky, easy to make, and tastes wicked spectacular.
This cauliflower soup is easy enough to make on a weeknight, elegant enough to serve at dinner parties, and sufficiently spectacular to crave almost any night at all. Seriously, folks, it’s wicked good thanks to indecent amounts of cream and cheese—proof that there’s more to vegetable consumption than virtuousness. So much more.–Renee Schettler Rossi
- Quick Glance
- 20 M
- 45 M
- Serves 2 to 4
- 6 tablespoons (3 ounces) unsalted butter
- 1/2 yellow onion (about 4 ounces), sliced
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- 1 small head cauliflower (about 1 pound), green stalks and outer leaves trimmed, florets coarsely chopped
- Kosher salt
- 2 cups chicken or vegetable stock, plus more as needed
- 1/2 cup heavy cream
- Freshly ground black pepper
- 3 ounces Parmesan, grated (optional)
- 1. 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.
- 2. 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.
- 3. 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.