Recipe: Cream Of Cauliflower Soup
We recently featured this soup on our Restaurant Week menu and it was such a huge hit that we’ve decided to share the recipe. Once pureed, cauliflower provides its own level of creaminess so you can customize this recipe and make it on the lighter side with minimal cream or go all the way and make it super rich and decadent with all the cream.
1 head of cauliflower
1 small onion diced
1 leek, white parts only sliced thinly
4 cloves garlic chopped
1 tablespoon olive oil
3 tablespoons unsalted butter
2 teaspoons kosher salt (divided)
4-5 sprigs fresh thyme leaves minced (you can leave the stems if they are tender)
4 cups vegetable stock (see note)
1.5 cups heavy cream (see note)
NOTE: As mentioned in the introduction, you can adjust this soup to make it lighter or more decadent. For a lighter soup, use more veggie stock and less heavy cream and vice versa for a more luxurious soup. I have not tried this recipe with plant based milk such a coconut milk but you’re welcome to give it a go!
INSTRUCTIONS
Heat oven to 375 degrees. Cut/separate the cauliflower into florets. Place cauliflower on parchment lined baking sheet, drizzle with olive oil and sprinkle 1 teaspoon kosher salt. Rub the oil into the cauliflower so the salt and oil is evenly distributed. Roast in the oven for 15 minutes until cauliflower takes on a slightly brown color. Set aside.
Melt butter in a dutch oven or large sauce pan. Sautee onions and leeks until translucent (about 8-10 minutes) over medium heat. Add the garlic and sautee for 1 minute (don’t burn the garlic). Add the cauliflower, thyme leaves, vegetable stock and remaining salt. Bring to a boil, cover and simmer on low-medium heat for about 12-15 minutes until cauliflower is fork tender and falling apart. Add the cream and simmer for another 5-6 minutes. Remove pan from the heat.
Time to blend! The choice of blender really matters here. We use a Vita-Mix style blender at the restaurant to get the soup really silky. Transfer all the ingredients from the pan to a standing blender and puree until smooth and creamy. Add more vegetable stock or cream if the texture is too thick. Check seasonings and add more salt if needed. If you decide to use an immersion blender, the texture won’t be as smooth but the flavor will still be good.
READY TO SERVE: We garnish the soup with yuzu jam and chives but a drizzle of olive oil or a dollop of creme fraiche and or chives would be delicious as well.