Paul Bertolli's Cauliflower Soup

By • December 2, 2011 • 275 Comments

4,871 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Oliveto for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking by Hand, Bertolli's IACP award-winning book of recipes and essays, and makes for a soup that's delicate, sweet, and smooth as a flannel scarf.Genius Recipes

Serves 8

  • 3 tablespoons olive oil
  • 1 medium onion (6 ounces), sliced thin
  • 1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • Salt, to taste
  • 5 1/2 cups water, divided
  • Extra virgin olive oil, to taste
  • Freshly ground black pepper, to taste
  1. Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
  2. Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
  3. Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
  4. Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Topics: Soup

💬 View Comments ()

Comments (275) Questions (11)

Default-small
Default-small
Default-small

5 days ago Kathleen

Sauté some bacon with the onions, add garlic and less water. Place a slice of grilled rye bread in the bottom of the bowl and add soup!!!!

Default-small

22 days ago Anuradha Shenoi

This soup is missing a super important ingredient!! Garlic!
Made this soup even more WOW!

Default-small

23 days ago Wendy Cook

I made this soup for lunch - very easy and surprisingly flavorful given the limited ingredients. I substituted shallots for the onion.

32_copy

25 days ago AmyRuth

Suzi
You gotta love it when you can take something so controversial and basic as this soup, repurpose it and make yet another discovery that blows you away.

Default-small

25 days ago suzi

indeed. took some to my mother the other nite for her dinner and then told her today about my additions bragging and salivating both at the same time!!

Default-small

25 days ago suzi

this soup has more comments than any other dish i have ever seen!! now i am adding one more after making it for the third time. last nite i did breakfast for dinner which gave me leftovers of skillet red potatoes, onion and green pepper today. i had half quart of your soup leftover from a few days ago so… warmed it up, plopped in those skillet veggies (had a little cayenne in there) added some red pepper flakes and had me a hearty delicious stew with my green salad for lunch! YUM! had to share. this soup just begs to be played with doesn't it?

Image

about 1 month ago Regine

After having had this soup for dinner last night, I brought some leftover at work for lunch. This soup is amazingly good, and even more so because it is so healthy - and even after you drizzle some EVOO on top. It tastes rich. For those that say it is bland, it is probably because you have not added enough salt. Another Food52er said to add 1 1/2 tsp salt (table salt), and I think she is absolutely right. I did add 2 instead of 1 1/2 tsp, but I think 1 1/2 would have been even better. The variations to this soup are endless. You can add other (non salty) spices like turmeric, garlic etc.; and toppings of your choice (none, chopped chives or spring onions or parsley or cilantro..., croutons, a few small cubed potatoes, etc.).

Image

about 1 month ago Regine

I forgot to add that I cheated and very successfully used 1 1/2 bag of 16oz (thus 11/2 lb as per recipe) frozen cauliflower florets.

Default-small

about 1 month ago Mary

That's just wrong,sorry.
Please try it with the freshest organic cauliflower you can find.

Image

about 1 month ago Regine

Made this for dinner. Really good. Tastes creamy and almost buttery. Drizzled with evoo and sprinkled chopped chives. Very versatile. Can be served as is or with a few things on top like crumbled bacon, steamed asparagus as per another Food52er, or even some grated cheese.

Default-small

about 1 month ago Anna Snodgrass

I have made this soup a lot of times for friends. It is perfect for many folks with dietary issues and blows folks away when I tell them how few ingredients are involved. I have a special twist. I add butternut squash seed oil to the top instead of olive oil. It brings a nutty flavor out of the soup that is simply stelar!

Glenn_in_greece

about 1 month ago Glenn

What a neat suggestion! How much do you put, just a drizzle?

Open-uri20140216-11362-15l8zkx

about 1 month ago pcskinner

My new Spring addition to this silky smooth soup is to place a 1/2 cup of bright green steamed fresh asparagus in the center of individual bowls of hot soup then drizzle your EVOO and cracked black pepper on top. Delightful!

Default-small

about 1 month ago dajnyc

using best quality olive oil and well-seasoned with salt and fresh pepper, there's no improving this simple, delicious soup.

Default-small

about 1 month ago julianna kapp

suggestion: cook half the cauliflower first, for half the time. This breaks down the water soluble fiber and makes it creamy. At "half time" add the rest of the cauliflower. This adds the true fresh, not overcooked taste. Continue as you want.

Glenn_in_greece

about 1 month ago Glenn

Interesting! I'll try it. Thank you.

Default-small

about 1 month ago JORJ

I made this this weekend and it came out delicious, with a very essence-of-cauliflower taste. I am confused though how it is possible to cook onions without browning them for 15 minutes. I set a timer and stirred a lot and the onions were basically caramelized. The texture was good, definitely something that I want to try to make again.

65158_10200930358201562_954577392_n

about 1 month ago RavensFeast

Try turning down the heat even lower (I have an electric oven and sweat the onions at medium-low to low. At first, it appears that nothing is happening, but eventually those onions will start to sweat and cook gently until soft and translucent but not brown.

Default-small

about 1 month ago Pegeen

Pegeen is a trusted home cook.

JORJ, I saw your "onion" question about this on the Food52 Hotline and answered it there.

Default-small

2 months ago Nyborg

i've also served this soup, as per the recipe, to many ecstatic responses. cauliflower has a particular substance in it, from what i understand, that creates the consistency of this soup when you let it stand as per the recipe. don't know if broccoli would do that. this is a subtly wondrous soup as per the recipe. but it may not be for people who want oomph from their soups.

Glenn_in_greece

2 months ago Glenn

I agree. Although I'm embarrassed to confess that many times I didn't let it stand for 20 minutes, and it was still good. But I agree that the cauliflower has a frothy, even creamy consistency (people sometimes think there is cream in it) that a broccoli version of this soup might not have. I am hoping that "sweating" the onions and broccoli will keep the flavor. I do use a BlendTech to blend the soup and I am betting that I could get the broccoli soup to be either a green, hot (yes, Mahadana!) , flavorful drink (another nutrient dense water), a creamy light soup (sans cream), or whether I blend more roughly to get a rustic soup/smoothie.

Stringio

2 months ago Mahadana

Finally, Glenn has summed up the issue many of us have with the original recipe (not doctored up) by describing as a healthy water drink. I'd add "hot."

Glenn_in_greece

2 months ago Glenn

I have made this recipe many times and I understand comments about it being bland (I would say "simple, light, delicate") and those wanting more spices or veggies in it. For me I think of it less as a soup but as a healthy way to drink water (it's about 225 calories for a lot of liquid and nutrients, plus the calories in the oil) and to get cruciferous vegetables, or as a cauliflower "broth", which I think lessens expectations of a hearty or rustic soup. I have added stock, water that is unfused with Kombu and turmeric, drizzled with olive oil or truffle oil, put in Japanese seaweed salts, and you just can't ruin this soup. The Maldon salt finishing flakes are wonderful. Make it the way you want after trying the original recipe. I like the Foriana sauce idea mentioned herein, the crouton idea, for a change of pace now and then. I agree that this is wonderful as is (and it's so simple I can always just whip it up quickly), but is also a wonderful, healthy base soup that you can then take where you want to go with it. I am eager to substitute broccoli for the cauliflower and see if it's as good -- or half broccoli and half cauliflower.

Default-small

3 months ago Karen

This was so delicious and simple. I am surprised at the negative comments and wonder if it has to do with the type of onions used or the quality of the olive oil, because I served it to a foodie group and everyone loved it. I already got another cauliflower to make it again!

Default-small

3 months ago Elizabeth Marlow

This recipe is boring and tasteless. Carmelize those onions! Add flat-leaf parsely, garlic, red pepper flakes, lots of salt and pepper, chicken or vegetable stock instead of water and touch of cream. VERY important: you need two head of cauliflower, not one, to get a true cauliflower taste. And then you have a tasty soup that's worthy of Chez Panisse. ;)

Stringio

3 months ago Barbara Bahr-Gerstner

Thanks for the hints! My friend tried this and said it was bland and thin. Instead of plain water I'm going to do half veggie broth and 1/2 almond milk and perhaps add a potato for a little more thickness.

Citrus

4 months ago marvista

Love this soup, I never understood cooking the cauliflower for so long, tho. I cook the onions a long time, then steam the cauli til it's just soft enough to blend. Pour in more water to stop the cooking let it cool a bit to blend and strain. . If you have a nice fresh cauli, dont let it get all cabbagey by cooking for 40min!

Default-small

4 months ago dcfoodie

We made this as our starter for Christmas dinner and it was really delicious and so simple. I was worried it would be bland since the recipe was so easy. I think cooking down the onion added a lot of flavor. And we may have used a little less water since we like a thicker consistency soup.