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Creamy Cauliflower Soup

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Creamy Cauliflower Soup

Roberta Reynolds
This creamy soup is deceptive – so creamy you’d think it was loaded with cream, but really just a bit of low fat milk is added. This is our ‘go to’ soup at home, takes only about 20 minutes to make. This recipe makes a whole lot of soup, so you may want to cut it in half. But if you’re like us, the full recipe version will be gone in no time!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • 2 heads cauliflower cut into large florets
  • 1 onion peeled and cut into 6 pieces
  • About 1 quart of milk half & half, or alternative milk
  • About 1 cup of grated cheese of your choice – optional Parmesan, Asiago, Provolone, Jarlsburg, White Sharp Cheddar, or Grana Padano works well
  • Salt and cayenne pepper to taste.

Instructions
 

  • Put about 1 inch of water in the bottom of a Dutch oven.
  • Add the onions and cauliflower and some salt.
  • Cover, bring to boil, and then reduce to a low boil until vegetables are soft.
  • Using an immersion blender, blend ingredients until fairly smooth. As an alternative, blend in small batches in a blender.
  • Add milk in increments to reach the consistency, blending after each addition until soup is silky smooth.
  • Reduce to low heat, check for seasonings, and add cheese if desired.

Yes, I am still on my comfort food kick ???? And in the spirit of comfort food, Creamy Cauliflower is one of my favorites; creamy, cheesy and pretty much guilt free if you are into that food guilt stuff. Every time I’m in the mood for macaroni and cheese I make Cauliflower soup and it usually satisfies that particular craving – I said usually.

One of the best things about this soup aside from how delicious it is, is that it has no cream, no half & half, and no full-fat milk (unless, of course, you want to put some in there in which case I say ‘Go For It’). The other best part about it is that it’s only got a small handful of ingredients, which makes it quick, healthy, and scrape out the bowl delicious. Come on along and let me tell you how to get this thing done…

This is one of those recipes where you can make as little or as much as you want, and is an excellent way to use up cauliflower that has been in the refrigerator a tad too long. Just cut off the green stem, and slice up the rest. Leave the core in: it’s delicious and you will never know it’s in there. Add about half an onion for every head of cauliflower you use.

Pour about an inch of water in the bottom of a large stockpot. Add the cauliflower and onion, salt to taste, cover and cook over medium high heat until cauliflower and onion are tender. Start looking at about 20 minutes, it goes pretty quickly. Now comes the fun part. If you have an Immersion Blender, this is the perfect time to haul it out. If you don’t a blender will work just fine. Just remember to blend in small batches and let the vegetables cool a little bit. You do not want to get splattered with boiling hot soup parts.

When your puree is super smooth, add milk (I use 2% but if you want to use half & half or some cream, or non-fat milk or alternative milks, go for it). Time to use your best judgement here, and add enough milk to reach the consistency that work for you. Creamy city. At this point I like to throw in a big handful of Parmesan, Asiago, grated Provolone (or all three) and stir in. Note: the cheese will add a little bit more body to the soup, so just thin with more milk if it gets too thick for you. Check for seasoning: need more salt? How about a pinch of cayenne pepper?

Your soup is done! Well, I like to add more cheese and a big pat of butter – oh, and some crusty bread with plenty of garlic butter, but that’s just me. Then I love to scoop that cheesy soup up with a piece of bread and…yikes. Hope you love this one as much as we do!! Thanks so much for reading today. xoxoxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!