Creamy Cauliflower Soup with Garlic Bread

Remember how you hated cauliflower when you were a kid? Well, hate no more. This wonderful member of the Brassicae-family is the perfect ingredient for a blended soup. A recipe that’s  both creamy and filling, but still fresh and with vibrant flavors.

Don’t throw the water away after boiling – it contains a lot of taste and will be essential to produce the best possible soup here. I also like to keep a few small pieces of cauliflower out of the blending process, and add them just before serving.

Step by Step Guide to Making Cauliflower Soup with Garlic Bread

Step 1 – Sauté the shallot

In a large pan, heat the olive oil over medium heat. Add the shallot and cook for 5 minutes until softened.

Step 2 – Deglaze with wine

Increase heat to high, add the wine, and boil for 2 minutes to reduce slightly.

Step 3 – Cook the cauliflower

Cut the cauliflower into six pieces. Add to the pan, cover with water, and season with a pinch of salt. Boil until tender, about 15 minutes. Remove the cauliflower and shallots, leaving the water to reduce until halved.

Step 4 – Reserve and blend

Finely chop one cauliflower piece and set aside. Return the rest to the pot. Blend with an immersion blender until smooth. Add the cream and butter, then blend again. Simmer for 5 minutes. Season with salt and pepper.

Step 5 – Make garlic bread

Rub the bread slices with cut garlic, drizzle with olive oil, and season with sea salt. Sprinkle with parsley. Toast in a hot oven for 5 minutes, until crisp.

Step 6 – Serve

Stir the reserved chopped cauliflower into the soup before serving. Ladle into deep bowls, drizzle with a little olive oil, and serve with the garlic bread.

Recipe Notes

Wine: Use a dry white such as Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which can make the soup heavy.

Texture: Reserving a few cauliflower florets adds contrast to the smooth soup.

Bread: Any rustic loaf works — sourdough, baguette, or rye. Day-old bread toasts best.

Vegetarian adaptation: Replace chicken-based stock (if using) with vegetable stock for a vegetarian option.

FAQ

Can I substitute milk for cream?
Yes, though the soup will be thinner. You can reduce longer to thicken.

Can I freeze cauliflower soup?
Yes. Cool completely, then freeze for up to 2 months. Reheat gently to avoid splitting the cream.

What if I don’t have a hand blender?
Transfer the soup carefully to a countertop blender in batches. Return to the pot after blending.

Can I add cheese?
Yes, stirring in parmesan or pecorino at the end adds extra richness.

What can I serve with it besides garlic bread?
Green salads, roasted vegetables, or grilled fish pair well.

Creamy Cauliflower Soup with Garlic Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Kalle Bergman
• Total Time: 50 minutes
• Yield: Serves 4
• Diet: Gluten-Free, Omnivore

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Description

Comfort food at its finest! This creamy cauliflower soup is a simple yet elegant meal, perfect for a chilly evening.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 heads (1 1/2 heads) cauliflower
• 1/2 cup (118 ml) white wine
• 6 cups (1420 ml) water
• 1 cup (237 ml) heavy cream
• 1 tbsp butter
• Salt
• Pepper
• 1 pc (1 pc) shallot
• 4 slices (4 slices) day old bread
• 1-2 cloves (1-2 cloves) garlic
• 2 tbsp olive oil
• Parsley

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Instructions

1. In a large pan, heat olive oil over medium heat and sauté the shallots for 5 minutes. Increase heat to high, add wine, and boil for 2 minutes.
2. Rinse and cut the cauliflower into six pieces, add to the pan, cover with water, add salt, and boil until soft (approximately 15 minutes).
3. Remove the cauliflower and shallots. Boil the remaining water until reduced by half.
4. Finely chop one piece of cauliflower and set aside.
5. Return the remaining cauliflower to the water and blend with a hand blender. Add cream and butter; blend until smooth. Simmer for 5 minutes. Season with salt and pepper.
6. Rub bread with halved garlic cloves, drizzle with olive oil, season with sea salt, and top with chopped parsley.
7. Grill bread in a hot oven (400°F/204°C) for 5 minutes until crispy.
8. Before serving, add the reserved chopped cauliflower to the soup. Serve in a deep plate, drizzle with olive oil, and serve with garlic bread.

Notes

• For a richer flavor, roast the cauliflower before adding it to the soup.
• To make this soup vegan, substitute coconut cream for heavy cream and vegetable broth for the white wine.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 300
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 5
• Protein: 8
• Cholesterol: 40

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