Cauliflower Soup

Total Time:
1 hr
10 min
50 min

4 to 6 servings

  • 4 tablespoons unsalted butter
  • 1 medium leek, white bottom portion only, chopped
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock or broth
  • 1 head cauliflower, cut into bite-size pieces
  • 1 medium potato, peeled and diced
  • 2 cups heavy cream
  • 1 tablespoon minced fresh sage
  • Freshly chopped tarragon leaves or chives, for garnish

In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.

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4.8 19
Souper good !!! Tried it per the recipe this time, except exchanging half & half for the cream. Next time I can repeat that, or add a few things, but the recipe Robert gives makes a terrific soup. Had two bowls right off the bat. item not reviewed by moderator and published
I made this soup tonight. What a delicious balance of flavors. Cauliflower is a subtle and delicate flavor to the palate, not to be overpowered by onion, garlic, hot spices or the like. Sage & leek ( also delicates ) complemented the cauliflower beautifully. Thank you so much. item not reviewed by moderator and published
This was THE best cauliflower soup ever. Thank you chef Irvine for a simple, wonderful soup! My husband and guests loved it! item not reviewed by moderator and published
Excellent recipe however I spice it up. Roast the cauliflower in the oven with olive oil/salt/pepper before adding it to the pan. Also add chopped carrots/celery to the leeks with some pepper flakes. Cauliflower is pretty bland so a bit of spice is needed. Bet curry or cumin would be great too! Will try that next time. I also have precooked cauliflower when I get it less expensive and freeze it for this soup. No need to grand! item not reviewed by moderator and published
It was just awesome!! A must try for all. item not reviewed by moderator and published
This soup is really great! I made it to go with our Christmas meal and even my brother, who doesn't like cauliflower, really liked it. It is extremely easy and can be made in advance and warmed up for meal. I did not use sage or tarragon but I did add two cloves of garlic and a pinch of salt. Absolutely delish! Will make it again for sure. item not reviewed by moderator and published
I followed this recipe exactly (except using an immersion blender instead of blender/food processor. It is delish! Might try some of the additions or tweaks in the future but as is, it is a simple and fantastic soup. Definitely going in the rotation!! item not reviewed by moderator and published
This is very easy and quick to make. I added mushrooms to the leek mixture and used fat free 1/2 & 1/2 also. Fresh sage is what makes this so good. Also added 1/2 cup of grated parmesan cheese and left out the salt. Outstanding! item not reviewed by moderator and published
Good recipe. I did make some substitutions based on what I had on hand. I used onion instead of leek. I made 2 cups heavy cream using 1 1/3 cup milk and 2/3 cup unsalted butter. I used an immersion blender for the cauliflower which did not result in a puree but nicely textured califlower bits and instead of potatoes I poured a can of sweet corn in the mix. Salt and pepper to taste. Delish!!! item not reviewed by moderator and published
yum! with crusty sour dough bread and smoked sausage for the carnivores in my life. item not reviewed by moderator and published

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Recipe courtesy of Rachael Ray