Let’s talk about cauliflower soup. I know. I know. When someone says “cauliflower soup,” it probably sounds like something an evil lunch lady would serve to poor elementary school kids as a torture device. I would have thought this, too. But my world was changed in 2008 when I was fortunate enough to be a bridesmaid for my sister-in-law (my husband’s brother’s wife, got that?).
After a fantastic, but exhausting, day of the ceremony, schmoozing, and photography, we landed at the reception to a nice warm bowl of beige at the head table. I had heard mention of this cauliflower soup throughout the weekend, but thought for sure it must be sheer folly. For no bride would serve cauliflower soup at her wedding! Especially not one as elegant as Kim. BUT SHE DID. And I’m glad she did. (I, on the other hand, was supremely classy and served barbecue on trash can lids at my wedding—true story.)
The soup was creamy and cozy and smooth AND elegant. So comforting on a throat that was sore from talking and mingling so much. I immediately grabbed the Bride and told her how amazing it was. The soup was a thing of glory. So special, that after a few too many tequila shots, on the ride back to our beds on the aptly named “party bus,” my thoughts immediately went to how good a food the soup would be for a hangover.
When I made mac and cheese with cauliflower awhile back, I remembered the infamous cauliflower soup and was suddenly sparked to remake it.
The key to the über creaminess without all the dairy? A great immersion blender. If you don’t own one, you definitely should—they are the perfect “entry-level” blender with entry-level pricing ($25!) and entry-level storage needs (just throw it in a drawer). I have this Cuisinart one, and it’s great—although they tend to burn out after few years of use. If anyone has a suggestion of a lifetime quality immersion blender, I’m all ears!
Feel free to serve this up at your own wedding…or maybe just on a random Tuesday night.
Creamy Cauliflower Soup
This creamy and comforting Cauliflower Soup is packed with vegetables, but has all the delicious flavors of a loaded baked potato.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 2 medium celery stalks, diced
- 2 cloves garlic, minced
- 1 medium head of cauliflower, chopped
- 1/4 cup lightly packed fresh parsley, chopped
- Sea salt
- Freshly ground black pepper
- 4 cups chicken or vegetable stock
- 3/4 cup half and half
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded cheddar cheese
- 3 tablespoons chopped fresh chives
Instructions
- Warm the olive oil and butter in a Dutch oven or large stockpot over medium heat.
- Add the onion, carrot, and celery and cook, stirring occasionally, until softened somewhat, about 8 minutes.
- Add the garlic and cook, stirring frequently, for 1-2 minutes, until fragrant.
-
Add the cauliflower and parsley, season lightly with salt and pepper, and stir. Add the stock, bring to a boil, and then reduce the heat so the soup simmers. Cook for about 15 minutes, or until the cauliflower is very tender when pierced with a fork.
-
Turn off the heat and stir in the half and half and sour cream. Puree the soup thoroughly with an immersion blender. Taste the soup and add additional salt and pepper if desired.
-
Serve hot, topped with shredded cheddar cheese, sour cream, and fresh chives.
Notes
This soup reheats well, so it makes a great packed lunch. Bring the garnishes in a separate container and add them after reheating the soup.
Nutrition Information:
Yield: 6 appetizer servings Serving Size: 1 servingAmount Per Serving: Calories: 369Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 392mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 28g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
