“I got a fever…and the only prescription…is more…”
Here we go with another cauliflower recipe. Yep another one. This one is a little different though. We’re not battering the florets and frying them. We’re not going to roast them and act like they’re boneless wings.(not shame in that) No, this one is a little different. We’re going to make cauliflower soup. It’s so easy!!!! 4 ingredients and you’re on your way to a super creamy, flavorful soup that screams cauliflower at the top of its lungs, if it had lungs.
Inspiration for this recipe comes from America’s Test Kitchen’s “creamy cauliflower soup”, however, I’ve made some changes to make this recipe easier all around. I also made some changes to the ingredient list to simplify it, and make it more accessible for anyone to make. If you can get your hands on a nice head of cauliflower, some butter, salt, and water, you can make this cauliflower soup. Oh and a blender…you’ll need one of those too.
How do you feel about pureed soup?
It took me a little while to get behind pureed soups like this one. I feel like I used to look at pureed soups like baby food or something. Like the only reason I would ever eat something blended is if I had my jaw wired shut and that was the ONLY thing I could eat. All of that changed after making this cauliflower soup, and also, my cream-less tomato soup. You should check that one out too…another instant classic! I’ve found that I like pureed soups rather well actually. I think one of the biggest reasons is because since there’s no chunk to the soup, you can garnish the heck out of it, or dip some bread or maybe a grilled cheese into. I mean come on, who doesn’t like dipping something into a bowl of soup that’s till to hot to eat a spoonful of?
This recipe should be easily customized, although I haven’t played with it too much because I really like the flavor this soup brings out. I think it really epitomizes the idea behind “let the food out.” The ingredients, as simple as they are, piggy back off of each other to really help everything express flavor harmoniously. The soup really makes cauliflower the fore-front without masking its awesome natural flavors.
PS….this one is an awesome make ahead dish. Make on Sunday, throw it in a couple of mason and into the fridge, and you’ve got dinner and leftovers for later in the week.
I keep saying this one’s so simple, so…
Go make it!
Are you ready? This one flies by…
Cauliflower…slice that too. JUST HALF FOR NOW THOUGH!
Butter…you need 3 tablespoons. Slice it if you please, it’ll melt faster that way.
Melt your butter and saute your onions, make em’ feel real special…you know…butter em’ up. (excuse the dad jokes)
Now, in goes the water and the florets that you’ve cut thus far. Remember, ONLY HALF THE HEAD GOES IN NOW. What we do with this soup, is simmer half the cauliflower for 15 minutes, then add the rest and simmer another 15. This way, you get the keep some of the “lesser cooked” cauliflower flavor, and the longer simmered flavors as well. That’s what really brings out the star of the show.
After both simmer times, the soup goes into the blender, half at a time, and then you’re done! Bring it back to a simmer after returning to the pot and serve!
See I told you it was easy! Believe me now?
- 3 medium onions, sliced thin
- 1 head cauliflower, core removed and head sliced
- 2 tbsp butter
- 4 cups water
- Melt butter in a large pot over medium-high
- Add onions and saute over until softened but not browned, about 5 minutes.
- Add half of the sliced head of cauliflower. Bring to a boil, stirring occasionally, and cook for 15 minutes
- Add the second half of the head of cauliflower. Bring back to boil and cook another 15 minutes, or until cauliflower starts to fall apart when stirred.
- Take half of the soup to the blend, and blend until smooth about 1-2 minutes. Pour blended soup into a bowl and repeat with remaining soup.
- Return soup to the pot. Return to a boil and adjust consistency with water if soup is too thick. Add salt and pepper to taste and serve!!!