There’s lots to like here, folks, in this sophisticated cauliflower soup whose strength lies in its simplicity. Cheesy. Creamy. Cauliflowery. Classy. It’s sorta like cream of cauliflower soup but minus the cream. Speaking of simple beauty, can you imagine setting a big ole tureen of this soup on your dining table come any formal fall occasion? Breathtaking.–Renee Schettler Rossi
LC Lotsa Leeway Note
You may notice that the measurements in this cauliflower soup are all pretty lax in terms of the precise portion of potato, onion, and cauliflower. Intentionally so. Truth of the matter is, no matter how many times we’ve made this soup, we’ve never ended up with out-of-whack proportions—not once, no matter what amount onion, potato, or cauliflower we used. So don’t get hung up on exact measurements. Just relax and rest assured that this cauliflower soup recipe won’t let you down.
- Quick Glance
- 15 M
- 45 M
- Serves 4 to 6
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 smallish potatoes (anywhere from 8 to 16 ounces total), peeled and chopped into 3/4- to 1-inch pieces
- 1 head cauliflower (1 1/2 to 2 1/2 pounds), stems discarded, florets chopped into 3/4- to 1-inch pieces
- 4 cups (1 liter) homemade chicken stock or canned chicken broth (or substitute vegetable stock for a vegetarian alternative)
- 1 cup cold water
- 5 1/2 ounces (150 grams) soft blue cheese, preferably Gorgonzola or Gorgonzola dolce, crumbled, plus extra for sprinkling and nibbling
- Salt and freshly ground white or black pepper, to taste
- 1. Heat the oil in a large saucepan over medium heat. Toss in the onion and cook until softened, about 5 minutes. Add the potatoes and cauliflower and cook, stirring frequently, for 2 minutes. Add the stock and water and bring to a boil. Reduce the heat to low, cover, and gently simmer until the veggies are tender, 20 to 25 minutes.
- 2. If using a handheld immersion blender, purée the soup until smooth. If using a countertop blender, let the soup cool for at least 10 minutes, pour it into the blender, and process until smooth, working in batches if necessary. Return the soup to the pot and gently rewarm over low heat.
- 3. Add the blue cheese to the soup and stir until it melts. Season the soup with salt and pepper to taste.
- 4. Ladle the cauliflower soup into bowls and top with the extra blue cheese. If desired, you can let the soup cool and then refrigerate it for up to several days or freeze it for up to a month. The soup actually improves with time spent in the fridge.