My favorite winter soup has to be Creamy Cauliflower Soup. It is luscious and flavorful and warms the soul and the body.
It is not difficult to make and I have yet to meet someone that does not love it.
Leftovers are divine, as the soup is even better after a day or two. Hubby and I both had a bowl today, yesterday, and the day before!
I kid you not.
Sadly, it is now all gone!
The process starts with the preparing the veggies.
Next comes the browning of the onions and cauliflower. Of course, this is the most glorious smell around.
The broth is cream, water and milk but I like to add a little homemade vegetable soup stock to the mix.
Oh, and let’s not forget the Parmesan that adds to the depth of flavor.
Simmering creamy soup is a sight to behold and so aromatic you may just stand there staring at it for 30 minutes (which is not required technique, but completely enjoyable!)
The soup is served with a few nicely-browned pieces of cauliflower and a little parsley or chopped chives.
Intrigued? Well gather the simple ingredients together and start on this path to extreme veggie goodness!
Creamy Cauliflower Soup
Serves 6 ( serves 2 three times! yay!)
3 Tbsp. butter
½ Tbsp. olive oil
1 medium onion, chopped
¼ tsp. each salt and pepper
2 heads of cauliflower, wash and cored then cut into 1″ pieces
2 cups milk
2 cups heavy cream
1 cup vegetable broth
1 cup water – increase to 2 cups water if you do not have the veggie broth
½ cup Parmesan cheese, shredded
½ cup chopped parsley or chives for serving
Melt butter in a large, wide cast iron or stainless fry pan to medium- high heat and add the olive oil. When it all starts to sizzle add the onions, salt and pepper. Let those begin to brown – about 4 minutes or so. Add the cauliflower and let it brown for a few minutes without stirring until veggies get nice and golden on the top. Reduce the heat to medium if necessary. Turn over the veggies but do not be tempted to stir too much and cool down the pan as you want that nice, rich brown flavor to develop.
Set aside a cup of the cauliflower to use as garnish.
Transfer all that goodness to a stock pot. You could start with the pot but I find a heavy fry pan helps the veggies brown nicely. Once the veggies are in the pot, stir in the milk, cream, vegetable stock/broth and water. Turn the heat to high; bring to a simmer. Add the Parmesan.
Simmer for 30 minutes. Adjust the heat as necessary to keep the simmer, not a rolling boil.
Once simmered, remove from heat and let cool 5 – 10 minutes in the pot. Working in small batches, to fit your blender or food processor, puree the cauliflower mix. Be sure to allow the heat to vent out of the top of the blender/food processor.
Return to soup pot, adjust salt and pepper. Heat to serving temperature.
Serve with a garnish of chopped chives or parsley and a couple of those nicely-browned cauliflower pieces.
Warm crusty french bread or large crunchy wheat crackers compliment the creaminess of the soup.
You can prepare the soup a day in advance and reheat to serve and garnish.
I hope you enjoy this as much as we do!