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Cauliflower Soup (Creamy)


America's Test Kitchen

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Rate this recipe 4.6/5 (12 Votes)


  • 1 head of cauliflower
  • 3 tbs butter
  • 5 tbs butter, separate
  • 1 leek, thinly sliced and washed
  • some chives (optional)
  • 1 small onion thinly sliced
  • 1 1/2 tsp salt
  • 1/2 tsp sherry or wine vinegar
  • 4 1/2 cups water


Adapted from


Step 1

Cut up 1 cup reserved small cauliflower florets. Slice the rest of the cauliflower head into 1/2 inch slices.

Melt butter and add leek and onion and salt.

Cook over medium low heat until soft but not brown (about 7 minutes). Add water and half of sliced cauliflower mixture to pot. Bring to a simmer and cook for about 15 minutes then add remainder of cauliflower and cook for another 15 minutes until tender.

For garnish:
Melt 5 tbs butter in small pan and add florets and cook for about 7 minutes til cauliflower turns brown. Remove cauliflower with slotted spoon from pan. Add brown butter to a separate bowl. Add vinegar to florets and pinch of salt.

Transfer cauliflower mixture to a blender with top insert removed for steam to escape. Put kitchen towel over hole before blending. Give a couple of pulses first to get blender working and then blend/puree.

Add soup to pan and add water as needed. Season to taste with salt.

Serve with fried cauliflower pieces, chives and brown butter drizzle over top.

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