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Creamy Cauliflower Soup


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  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, halved and thinly sliced
  • 1/2 teaspoon kosher slat
  • 2 clover garlic, minced1/2 cup dry white wine (s. blanc,pinot grigio)
  • 1 large head of cauliflower ( about 2 pounds), chopped
  • 3 cups chicken or vegetable broth
  • 1/2 cup whipping cream, can sub. sour cream
  • Ground white pepper, to taste- is hotter than black pepper
  • Salt to taste
  • 1/2 freshly grated parmesan cheese
  • toast points


Servings 6


Step 1

> Heat oil and butter in a large pot over medium-high heat. Add onions and slat, cover. Reduce heat to medium and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook stiffing, liquid is almost completely evaporated, 3 to 5 minutes.

> Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer,cover and cook until cauliflower is very soft, 20-25 minutes.

> With a stick blender, puree the soup until very smooth.

? Reheat the mixture over medium heat stirring once an awhile, being careful not to boil. Add the grated cheese and cream Stir until melted and blended.

> Tast and season with white pepper and salt.

> Ladle into bowls, add the toast point, a few gratings of parmesan.


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