Cauliflower Soup Recipe
I made this soup tonight for the first time, and let me tell you, it was delicious! It reminded me of a lighter, healthier version of creamy potato soup. You can leave the soup chunky, or you can do like I did and blend it up, or use a wand mixer, at the end to make it more like bisque. This is a nice comfort type soup, and was really good after a cold, wet afternoon, but I’m sure this would also be refreshing on a warm summer evening.
- 1 stick butter, divided
- 1/2 whole onion, finely diced
- 1 whole carrot finely diced
- 1 stalk celery, finely diced
- 1-2 whole cauliflower heads (roughly chopped)
- 2 tablespoons fresh or dried parsley, chopped
- 2 quarts low-sodium chicken broth or stock
- 6 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup half-and-half
- 2-4 teaspoons salt, to taste
- 1 cup (heaping) sour cream, room temperature
- In a large soup pot or dutch oven, melt four tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
- Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
- Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
- In a medium saucepan, melt four tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.
- Remove from heat and stir in one cup of half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
- Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen, and stir to combine with the sour cream. Pour in remaining soup and stir.
- Serve immediately.
This soup is sure to be a hit with your family. Enjoy!