Cauliflower Soup
Ingredients
- 1/2 c. salted butter
divided
- 1 medium onion
finely chopped
- 1 carrot
finely chopped
- 1 celery stalk
finely chopped
- 1 head cauliflower
cut into 1-inch pieces
- 2 tbsp. chopped parsley
fresh or dried
- 1 qt. low-sodium chicken broth or stock
- 6 tbsp. all-purpose flour
- 2 c. whole milk
- 1 c. half-and-half
- 1 to 2 bay leaves
- plus more to taste1 tsp. kosher salt
- plus more to taste1/2 tsp. black pepper
- 1 c. sour cream
to serve
Directions
- 1
In a large soup pot or Dutch oven, melt 4 tablespoons butter over medium-high heat. Add the onion and cook until it starts to turn brown, 4 to 5 minutes.
- 2
Add the carrots and celery and cook about 2 minutes more. Add the cauliflower and parsley and stir to combine. Cover and cook over low heat for 15 minutes.
- 3
Pour in the chicken stock or broth. Bring to a boil, then reduce the heat to medium-low and allow to simmer for about 10 minutes.
- 4
In a medium saucepan, melt the remaining 4 tablespoons butter over medium-low heat. In a medium bowl, whisk to combine the flour and milk. Slowly add the mixture to the butter, whisking constantly. Let it cook until thickened, about 5 minutes.
- 5
Remove from the heat and stir in the half-and-half. Add the mixture to the simmering soup. Drop in a bay leaf or 2. Allow to simmer for 15 to 20 minutes. Taste for seasonings and add more salt or pepper, if you like.
- 6
Just before serving, place the sour cream in a serving bowl or soup tureen. Add 2 to 3 ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in the remaining soup and stir. Or, serve in bowls and top each with sour cream. Serve immediately.
Cauliflower Soup
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About this Recipe
Searching for a truly comforting bowl of soup that’s rich, velvety, and deeply satisfying? This homemade Cauliflower Soup delivers a heartwarming experience, perfect for a cozy meal any time of year.
Why This Creamy Cauliflower Soup Works
The secret to its indulgent texture lies in the careful balance of whole milk and half-and-half, gently thickened with all-purpose flour and enriched with a generous amount of salted butter. A classic foundation of finely chopped onion, carrot, and celery – often called a mirepoix – creates a savory depth that perfectly complements the mild, earthy cauliflower.
What to Expect
You can expect a wonderfully creamy and smooth soup, with each spoonful offering a savory warmth that truly nourishes. The tender cauliflower blends seamlessly into the velvety base, creating a subtle sweetness and earthy undertone that isn't overpowering. Hints of fresh parsley brighten the profile, while a touch of kosher salt and black pepper ensures a perfectly seasoned, balanced flavor. This is a substantial soup that feels both wholesome and decadent, especially when served with a generous dollop of tangy sour cream, ideal for chilly evenings or a comforting lunch.
Customization & Variations
To make this soup vegetarian, simply swap the low-sodium chicken broth for a good quality vegetable broth. For a slightly different herbal note, consider adding a pinch of dried thyme alongside the bay leaves, or even a sprinkle of nutmeg for a subtle warmth. While half-and-half and whole milk provide optimal richness, you could adjust the ratio or even use heavier cream for an extra-decadent experience.
Serving & Context
This creamy Cauliflower Soup is an ideal starter for a dinner party or a comforting main dish for a quiet weeknight. Serve it with crusty bread for dipping, a grilled cheese sandwich, or a fresh green salad for a complete and satisfying meal.