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Cauliflower Soup By Kalle Bergman

Creamy Cauliflower Soup with Garlic Bread

Kalle BergmanKalle Bergman
Deliciously creamy, absolutely comforting.
Course Main, Soup
Servings 4


  • 1 head cauliflower
  • 1/2 cup white wine
  • 6 cups water
  • 1 cup heavy cream
  • 1 tbsp butter
  • salt to taste
  • pepper to taste
  • 1 pcs shallot finely chopped
  • 4 slices day old bread
  • 1-2 cloves garlic
  • 2 tbsp olive oil extra virgin
  • parsley finely chopped


  • In a large pan, heat up olive oil and saute the shallots for 5 minutes over medium heat. Turn the heat up to high, add the wine and boil for 2 minutes.
  • Rinse and cut the cauliflower into six pieces and add to the pan. Cover with water, add a pinch of salt, and boil until soft - about 15 minutes. Remove the cauliflower and shallots, and let the remaining water continue to boil until reduced to half.
  • Chop one of the cauliflower pieces very finely and set to the side for later.
  • Return the rest of the cauliflower to the water and blend with a hand blender. Add the cream and butter, and blend again until completely smooth. Let simmer for 5 minutes. Season with salt and pepper to taste.
  • Rub the bread with halved garlic pieces and drizzle a little olive oil on each. Season with sea salt and top with some chopped parsley. Grill in a hot oven for 5 minutes until crispy.
  • Right before serving, return the remaining small pieces of cauliflower to the soup and serve in a deep plate. Drizzle some olive oil on top and serve with the garlic bread.
Keyword soup, fall food