Cauliflower Soup

Total Time:
1 hr 45 min
Prep:
45 min
Cook:
1 hr

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 stick butter
  • 1/2 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 cauliflower head, cored and roughly chopped
  • 2 tablespoons finely minced fresh parsley
  • 8 cups low-sodium chicken broth or stock
  • 6 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup half-and-half
  • 1 to 2 teaspoons salt (or to taste)
  • Ground black pepper
  • 1 heaping cup sour cream, at room temperature
  • Warm rolls or crusty bread, for serving
Directions
Watch how to make this recipe.
  • Melt 1/2 stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.

  • Add the parsley, and then add the chicken broth and simmer for 10 minutes.

  • Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.

  • Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.

  • Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.

  • You will love everything about this.

  • Variation: For a smoother, thicker soup, use an immersion blender to puree. Simmer an additional 10 minutes after pureeing.


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    This recipe is featured in:

    Thanksgiving Entertaining