If there’s one thing that I’ve learned from this whole house-move, it’s that I am in dire need of a paper shredder.
The amount of documents, scraps, and Bed & Bath coupons that I have accumulated over the years is just ridiculous. The cats have somehow claimed these piles (why do they do that?) and if anyone were to ever see this mess, one of those reality shows would probably bust down my door. I can just see it now, The Clever Carrot: Secret Hoarders of the Blogsphere.
And, I think creatures might live in there.
In honor of simplicity, today’s recipe is an easy cauliflower soup. I saw this on America’s Test Kitchen and they did something really cool with their preparation; they cooked the cauliflower in batches. Why bother? Can’t you just throw it all in at once and be done with it? Apparently, this adds depth of flavor. First, you cook 3/4’s of the cauliflower for about 30 minutes to develop a deep, nutty sweetness. If you’ve ever had roasted cauliflower before, you already know how yummy and sweet they get. Then, the remaining cauliflower goes in for only 15 minutes, which lends a ‘bright & grassy’ note according to the chef.
The big cauliflower stem, sliced thin, is also used to add creaminess to the soup.
I also add toasted panko breadcrumbs and pretty purple chive flowers from the garden.
As I gaze up at these photos, it will never cease to amaze me how simple dishes can seem so baffling. Really? Just cauliflower and water? Cooking in batches? What? I’ve learned that it takes some serious constraint to do simple food, because overdone recipes tend to be more ‘impressive’. But to me, less is more. Always.
So now if you’ll excuse me, I have some cats to displace and a mountain of junk to go shred…Print
the secret to creamy cauliflower soup
- Prep Time: 5 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 20 mins
- Yield: 6
- 1 tbsp. butter
- 1 tsp. olive oil
- 1 leek, white + light green part only
- 1 small onion
- 1 small cauliflower
- salt + pepper
- 1/2 c. panko breadcrumbs
- fresh chives
- In a small saute pan, gently toast the breadcrumbs with a little olive oil until golden. Season with salt and pepper. Transfer to a bowl and set aside until ready to use.
- In a large, heavy bottom pot warm the butter and olive oil over moderate heat.
- Remove the large stem from the cauliflower, and thinly slice into rounds. Cut the rest into florets and toss together to combine.
- Thinly slice the leek and onion, and add to the pot. Saute for about 3-5 minutes or until soft.
- Add 3/4’s of the cauliflower, reserving some to add towards the end of cooking. Season with salt + pepper. Saute for about 5 minutes.
- Add enough water to cover (about 4 cups) and place the lid on the pot. Bring to a gentle boil, and then reduce the heat to low. Simmer for about 45 minutes.
- Add the reserved cauliflower and cook for an additional 15 minutes, or until tender.
- Working in batches, puree the soup in a blender (or use an immersion blender). Add more water if it’s too thick. Taste and adjust seasoning.
- Ladle the soup into bowls and snip fresh chives over the top. Sprinkle with breadcrumbs.
- Serve warm.
Just bought your book it’s wonderful 🤗
This soup is delicious…similar to Americas test Kitchen. Been makin it for years. Bread crumbs are great addition
Superb recipe. I found the following to be useful: (1) Under-season the bulk of the soup, then add a touch of salt and pepper to each bowl when serving–this is a soup that benefits from being slightly “bland” rather than highly seasoned. (2) Toast the panko quite lightly, no darker than the colour of golden sugar. (3) Reduce or omit the EVOO from the panko (it’s unnecessary, and it can leave the panko tasting oily).
I made this for Thanksgiving a few years ago and it was a HUGE hit. I’m about to start a batch for this year’s Thanksgiving and plan to freeze it to take a few to dos off my list the week of. Hopefully it’s just as delicious after being frozen!
Hi Jessica! That’s fantastic! I’m so glad the recipe was a hit. You know, the holidays are all about getting ahead and mastering that to-do list, right? Regarding freezing the soup, it should work well. It’s not like a pureed potato soup where the texture tends to change after freezing. Hope this helps! Enjoy!
Hi, making creamy cauliflower soup today. When it comes to cauliflower, I’ve never found any with long stems or much of a stem at all. Will the lack of stem make a big difference in this soup? Thanks M
Just done it; wonderful, creamy, full of flavors… thank you!
Nicole Rufener says
I am a new cook and this was easy to make and turned out delicious! Thank you!
You are quite welcome! I’m glad you enjoyed it. I appreciate your feedback :)
Starting a low carb diet soon socan’t wait to try this.
Hi Pamela! This is excellent for a low-carb diet. Plus, it has a lovely creamy texture without the fat. In addition to being low-carb, cauliflower is exceptionally good for you. It’s a superfood! Make a big batch to freeze so you’ll always have dinner (or lunch) ready to go. That’s what I do. Enjoy!
Wow this soup looks really great. Will def. be getting my soup fix for lunch today, now!
rae of love from berlin
Welcome Rae! This is a wonderful, simple soup filled with healthy nutrients. The addition of panko breadcrumbs gives the silky texture a nice crunch. I hope you like it! :)
What a nice tip to know, thanks for sharing!
You have really gorgeous photos – I love those little chive flowers on top of the soup :)
Beautiful as always…
Really good cauliflower soup doesn’t need more ingredients, but that two step cooking trick is genius! Thanks Em! Good luck with the paper management! :)
Laura (Tutti Dolci) says
Love the simplify of this soup and your pretty garnish!
Thalia @ butter and brioche says
wow beautifully captured post.. i do love a good cauliflower soup, thanks for sharing the recipe.
Mrs Mulberry says
Delicious Emilie. The simple approach is always the best. I can’t wait to try this soup, perfect timing as it is winter here in Sydney and there are lovely snowy white cauliflowers in season xx
sue/the view from great island says
This is great to know, I’ve had trouble in the past with cauliflower soups being bland…and the chive blossoms are the perfect touch!