Paul Bertolli's Cauliflower Soup

By • December 2, 2011 • 231 Comments



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.
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Comments (231) Questions (9)

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3 months ago claire morda

Instead of pepper, add some dukkah. Delicious!

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3 months ago Mary

I have made this soup @ least 1 a week sometimes more. Hands down my favorite soup ever. Have turned so many people on to this recipe too. I use boxed Safeway Organic Chicken Broth in place of the water and also throw in a shallot w/ the onion.

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4 months ago RavensFeast

It's so tempting to pair another ingredient or spice with a basic pureed vegetable soup, but in the case of cauliflower, it doesn't get better than this - a pure, simple, single ingredient shining. I make this recipe over and over again, year-round. Using great olive oil elevates it. I converted to a Vita-Mix blender a while back and now it's even better - silky and almost decadent. Like cauliflower in a sexy slip.

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4 months ago Ukes

I tried this the other night and my husband and I loved it! Not bland at all - it's about the subtle flavors of the cauliflower. I had a 3lb head of cauliflower so baked the other half with olive oil, salt and pepper, and instead of topping the soup with fresh cracked pepper, I topped it with the baked florets and it was delicious!

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4 months ago Loredona

Are the best! Not sure how to edit a comment?

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4 months ago Loredona

I just made this soup and it was delicious. Sometimes the simplest things in life our the best!

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4 months ago Nyborg

This is an exquisite soup. Worked beautifully.

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4 months ago Douglas

a lovely soup indeed. I am not a big an of cauliflower yet this has a particularly lovely flavor

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5 months ago preppy

Oh I love the cauliflower soup. We were talking about using broccoli instead of cauliflower.

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5 months ago CookedGoose

Of course you should add whatever you want, but to me, the simplicity of this soup makes it special, though I do use half chicken broth in mine. I'd suggest giving the soup another try with the freshest cauliflower you can find, using at least half chicken broth, and allowing a half-hour for the flavor to develop. The lemon and oil are wonderful additions.

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5 months ago Celeste

Yes… I love the recipe as is and continue to make it as is. I'm just experimenting with broccoli to have MORE soup.

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5 months ago Celeste

Good idea(s). Will try that. THANKS!!! Cheese makes everything better anyway!!!

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5 months ago preppy

Maybe use chicken broth instead of water. I added garlic to the cauliflower soup. If still bland add cheese at end???

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5 months ago Celeste

OK, thanks. I'm still curious tho, so maybe if I use extra brocc, it might be less bland? Might try. And I totally agree that the cauliflower is sooo good. This is definitely my go-to recipe for soup.

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5 months ago preppy

It was just not good. Bland. Maybe I'm just use to broccoli soup with cheese. However, the cauliflower was soo good! Go figure.

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5 months ago Celeste

Preppy… Can you share what happened that made it not good?

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5 months ago preppy

I tried with broccoli and it was not good!

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5 months ago Celeste

Hey… Has anyone tried this amazing recipe with broccoli instead? Wondering if it will work as well as (or differently than) the cauliflower (which I totally love).

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5 months ago Rhetorical

I made this for the first time last night and it's so good. I can't believe how much flavor those few ingredients created. Tried it plain, with olive oil, and then some pesto. Awesome.

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5 months ago CookedGoose

I've made this about ten times so far, using 1/2 chicken stock and 1/2 water, and adding all of the liquid at once. It's been amazing -- until today. The batch I made today is good, but it just didn't quite come together the way it usually does. We made croutons for the top, and drizzled lemon juice and olive oil on the top, and it's still good, just not amazing. I will continue to make this soup though, because it is filling, soothing and reasonably healthy.

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5 months ago Allyson Quon

What a fantastic soup. I used chicken stock vs. water to make it a bit richer in flavor but I think it was would have been just fine with water as the recipe indicated. The key step is the sweating of the onions and not having it brown too dark. I definitely will make this recipe again.

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5 months ago AnnaJaye

This soup is fantastic. I added 1.5 teaspoons of salt and that worked well for me. I tend to go for spicy, salty foods and didn't find this dish to be bland at all. Also used the leftover soup as a pasta sauce the next day and it was great!

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5 months ago Sheane Hatch

I drizzled truffle oil over the top. Don't need much. DELIOUS!!!

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6 months ago Patty

I've made this several times, exactly as the recipe directs, and it is fabulous. As long as you get the right amount of salt and use good quality olive oil I can't imagine it could be any better. Low calorie, inexpensive, easy and truly delicious!

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6 months ago Felicia

I just made this soup and I love it. I chose to roast the cauliflower, red onion, potatoe and galic together. Used a homemade chicken stock, and in the Vitamix! Yeah, I know, I had to tweak for my taste, because that's NOT the recipie. Important thing here, your eating whole food! Yay for us!

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6 months ago Nancy Mck

So many people who have positive comments about this recipe say that they followed the recipe exactly except they substituted lobster broth or added caramelized onions or just a few potatoes. I made it just the way the recipe specifies and I can tell you that it is not one bit interesting. There are many good soup recipes available. This is not one of them.

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6 months ago Camille Marie

OMG! I made this with homemade lobster stock that I had frozen a month ago. It tastes like lobster bisque with far fewer calories. TO. DIE. FOR.

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6 months ago pcskinner

When I have this soup I feel as though I am royality :-) This soup has a very classy taste and texture. Genious recipe!

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6 months ago Gayle Farmer

I do all kinds of things to change up this soup. Try Walnut oil in place of olive oil. Fabulous taste. I gently saute the raw cauliflower in the walnut oil until they're golden and fairly soft. Then I caramelize the onions. I add in fresh nutmeg and substitute chicken broth for the water. To die for. I think of this soup like I do white sauce. Great starter and go from there in just about any direction.

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6 months ago cranberry66

I was so looking forward to this because of the simplicity and the good comments. I made it and found it of lovely texture but very boring! As I reread the comments, I see that almost everyone who loved it added other ingredients and flavors to it. It is a very good base to start with but definitely needs more. I have been eating it this week with kale and collards, black pepper and parmesan--good lunch on a cold day!

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6 months ago preppy

Absolutely delicious!!!!! And so little calories

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6 months ago Pat in SoCal

What on earth makes this so good?? My cauliflower was even a bit past its prime and it is still delicious. I did substitue a light broth for the water but other than that I followed the recipe to the letter. A drizzle of olive oil, a good grind of pepper, and sea salt when served and it is sublime! A dash of tobasco to my second bowl made it even better. Thank you! I'll have cauliflower on the weeking grocery list from now on.

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6 months ago insecureepicure

Delicious and comforting. I used this to teach to my class and it was a great success. Such rich taste for such simple work.

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6 months ago Pamela

I just made this soup, but used a little tweak. I had several cups of water from last nights crab legs, so I used it for the soup. OH MY! The soup itself is velvety smooth. I used melted butter drizzled over the top. It was a hit for sure!

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7 months ago suzi

made this today and used some small red potatoes in addition to the cauliflower, as i only had a half on hand. really spicy and good and i think i am going to make it into a sauce for a vegan mac and cheese tomorrow!! it made so much and it seems the perfect creamy base, as i have been struggling to create a really satisfying mac and cheese with no "cheese"!! i will use shredded cheddar "daiya" brand cheese, made from tapioca root. have a feeling this will be amazing!!

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7 months ago JohnL

I've been trying to think of ways to use this amazing soup. You just gave me an idea: creamed potatoes! Let us know how your mac & cheese turns out- great idea. Have you ever put mesquite powder in your mac & cheese? Its my absolute favorite way to do it.

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7 months ago suzi

good idea! a scalloped potato dish, vegan!! mesquite mac and cheese.... i like smoked paprika, myself!! will let you know how it turns out tomorrow : )

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7 months ago suzi

okay. mixed it with some leftover curly noodles, and some nutritional yeast and vegan cheddar and chopped poblano pepper. baked with bread crumbs and nutritional yeast on top and a bit more shredded cheddar. not bad at all!! oh added garlic granules. gonna try it again with a bit more cheese.

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6 months ago Rebecca Barclay

I have looked and looked buy am unable to find "Smoked Paprika" spice?? Any tips on where I might find it more easily? It doesn't seem to be in my Basha's, Fry's (Kroger) or Wallmart?? Maybe I nn to look more closely? HELP!!

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6 months ago Pittsburgher

Penzey's online is a fabulous and reasonably priced source for smoked paprika --one of my favorite ingredients --and hundreds of other spices and spice mixes.

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7 months ago Rkelly3042

I love this soup-as is today ...but I can imagine adding cheeses, shrimp, lobster, whatever another time...

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7 months ago JohnL

Now I'm a little sad because I just polished off the last 2 cups of this wonderful soup and it's all gone; it tasted even better reheated than it did when freshly made. To me, it tasted nothing like cauliflower, maybe more like a pureed potato leek soup, but not really. I quite like this soup and will keep making it and storing in my fridge until I get sick of it. Amazingly creamy and rich tasting, but low calorie. It will grow on you. Mmmmm. I'm currently out of tarka or I would have garnished this soup with a generous sprinkle. I repeat, Mmmmm.

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7 months ago JohnL

This is an interesting recipe. On its own, exactly as written, it will give yield a seemingly rich and creamy pot of soup that I liked "as is" because of its clean pure flavors: every ingredient is important and becomes salient (when I make this again, I will definitely use a very fresh and light olive oil in the first step because it becomes a predominant flavor in the finished soup). I'm currently dieting and think this soup will be terrific to have in the fridge to enjoy on a moment's notice-- a little treat that is savory, creamy, and rich to take the edge off a late night craving, without too much calorie damage. This recipe can be treated as a blank slate to which (you name it) tiny florets of roasted cauliflower can be added as a garnish, or garlic, or a little sprinkle of Gruyere. Whatever you add will become an outstanding feature. I may caramelize the onions next time, too, for a different effect. Wonderfully versatile recipe. Everybody should be able to enjoy this recipe as is or easily adapt it into something that will make it their own. Maybe a little sprinkle of toasted ground cumin, or Penzey's Majaraja curry powder. BTW, a good starting point, if you like well seasoned food, is probably around 2 teaspoons of table salt or an equivalent quantity of your preferred type of salt.

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7 months ago Chickenfog

Re: the bland issue, if you like spicy foods (as I do) this is going to disappoint. I do think the technique is good b/c it produces a creamy, almost fat-free base for flavors (I added fish sauce and sezchuan peppercorns). For those who say things like "It's great and I added such and so," well, you didn't make THIS soup. I made this soup exactly as the recipe said. That soup is bland but rich. Add stuff, it can be great.

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6 months ago JohnL

I have found several recipes on this site that are basic barebones recipes that invite you to tweak them to make them your own. This is one of that kind. I like this soup as is, but I have also added a spoonful of the Foriana sauce (on this site) to add texture and bump up the flavor. It makes a sensationally good bowl of soup.

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7 months ago Mahadana

Ok. It was actually better the next day with the addition of a speciality french salt. I'll try it again but with some stock to replace the H2O.

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7 months ago runner115

this soup is great. i just used 1/2 homemade veggie stock and otherwise, just as the recipe says. you can add things if you want, but its really not necessary. yum!!!

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7 months ago LULULAND

I JUST MADE THIS SOUP. I LIKE THE IDEA THAT IT IS FREE OF BUTTER, PKG BROTH,AND CREAM. HOWEVER,IT DOES LACK FLAVOR. I THINK NEXT TIME I WILL ADD A BAY LEAF,A LITTLE BUTTER,MAYBE NUTMEG. THE IDEA IS GREAT WITH A LITTLE TWIKING.

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6 months ago JohnL

Have you discovered the sensational Foriana sauce on this site? Just a spoonful of Foriana added to a bowl of this soup is just the ticket for anyone who thinks this soup is too bland.

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7 months ago KellyBcooks

I just served this last week at a holiday team building and my coworkers devoured the whole pot and asked for the recipe! They were so surprised that it could reach the creamy consistency without the use of cream! I do so love this soup; the simplicity and pure flavor of this soup is so nice.

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7 months ago Mahadana

I have to agree with the bland comments. No there there.

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7 months ago Pamelarkspur

I am with horriblesoup on this one. I made it when it was first published here and just couldn't believe how something so boringly bland could be labeled a "genius recipe" and receive such accolades. Boiled cauliflower with some boiled onion, seasoned with salt and pepper? It tasted like what I remember as the worst school cafeteria food. Blech.

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7 months ago nutcakes

Doesn't being so overwhelmingly outnumbered tell you anything?

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6 months ago JohnL

Pamelarkspur, I totally understand where you're coming from. But try adding a spoonful of the Foriana sauce (on this site) to the soup and THEN I think you will have your epiphany!

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6 months ago Sharon

Perhaps it tells you that some taste buds are more highly developed than others?

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6 months ago Nancy Mck

I notice that several people have disagreed with your opinion about this soup. Your opinion is your opinion and the fact that they disagree with you does not make them right and you wrong. I happen to agree with you. This soup will not kill you but it is not special or in any way worth the time it takes to make it.

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8 months ago cooking44

My family loves this soup and I usually follow the recipe exactly but tonight I decided to roast the cauliflower for about 20 mins at 425 and then put them in the onions with 4 c. water and it is great. A drizzle of olive oil and freshly ground pepper. Heaven.

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8 months ago baggypants2

I have made this several times but this time was the absolute best. I sauté the onions with coconut oil and olive oil. I also add a few other vegetables. 1 large carrot chopped, 1large sweet potato chopped, 1 large yam chopped, 1 peeled and chopped apple. With each addition of vegetables I reseason. I add a box of organic chicken broth and I grate a little nutmeg. The addition of the yam changes the color to a beautiful amber perfect for fall.

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8 months ago strawberrygirl

Simple and lovely. I topped it with a sprinkling of chives and Hawaiian red salt along with the olive oil. Add a grilled cheese sandwich and you have a great weeknight dinner.

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8 months ago Windtryst

I wish I could make this for you "horriblesoop" person, because you would love it like we do.
This is a great recipe, in it's pure and simply perfectly cooked way.

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8 months ago Tknmaddy

I've made this several times and it has been a winner - with a few additions. I add a healthy dose of grated parmasian cheese and a few drops of truffle oil. I think the onions are the secret to the creaminess.

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7 months ago NuMystic

Sickly, comfortable shoe wearing vegans?

You seem to have overlooked that this recipe is from Chez Panisse exec chef Paul Bertolli who is famous for his handcrafted pork salumi.

Nothing wrong with disliking the recipe but making such hatefully sociopathic assumptions about others who don't share your opinion just ensures that no one will give one bit of credence to such loathsome bile spewing.

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8 months ago horriblesoup

We made this cauliflower flavored onion water last night. Don't be fooled by the positive comments littering this board - comments that I can only assume are made by comfortable shoe wearing ‘I can’t make it into work today because I’m feeling a little poorly’ vegan types – this soup is so bland it makes you want to lay yourself down on a railway track. Don’t believe me? Take a closer look at the ingredients. OK, done? So we have cauliflower, onion, water, oil and pepper. Now, unless you’re looking to reenact Shawshank Redemption, that’s never going to be a good thing. Please do yourself a favor and try something else. Recipes like this make the world a worse place.

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8 months ago Bigjim

I would pay too see how you made this last night. You obviously didn't follow the recipe-I hope that any visitors who read the comments realize that the ones who have made it per the recipe or tweaked it with their own imagination far outnumber the negative comments. If I were you, I would give it another try and maybe wait until you have finished it before opening the wine.

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8 months ago Eileen Golden Budnyk

Wow Horriblesoup...you went all out to put this soup down!!!! What is your life???? The simplest recipes can often be the most delicious!

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8 months ago carswell

I couldn't disagree more. I've made this soup 3 times now - and I stick scrupulously to the recipe. That allows me to embellish individual servings in ways that appeal to me on any given day - if I embellish it at all.

I would say that if you don't like the soup as is you don't care much for cauliflower.

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7 months ago NuMystic

Sickly, comfortable shoe wearing vegans?

You seem to have overlooked that this recipe is from Chez Panisse exec chef Paul Bertolli who is famous for his handcrafted pork salumi.

Nothing wrong with disliking the recipe but making such hatefully sociopathic assumptions about others who don't share your opinion just ensures that no one will give one bit of credence to such loathsome bile spewing.

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7 months ago Elizabeth Ellis

Lol, to each their own. I can appreciate not everyone will love it. It's very simple indeed, but I have made it for many people that don't even like cauliflower and they love it too. It's actually brilliant in it's simplicity and if you had simply given those few ingredients to the average person and asked them to create a soup with it, I think it would produce something far less "genius". The preparation really is what makes this recipe so incredibly good. It is very simple and utterly divine ;-) The taste and texture are wonderful. In our house it is the most requested soup by our kids ranging from 6-14. I love it exactly as written or several other ways. We most often prepare it with an addition of a couple of carrots and a handful of quick oats. And I make croutons to go with it. Delicous either way!

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6 months ago Michele

OMG horriblesoup, I literally laughed out loud over your Shawshank comment. Either you are a very witty internet troll, or you had a very bad kitchen moment with cauliflower. I have a cauliflower in the fridge, and am still going to make this soup today, but I'll make sure to have an add in option or two on hand. Thanks for the giggle!

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8 months ago MCH

This was SO good and easy. My 6 year old loves it.

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8 months ago mia_keyes

Can I make this a few days before Thanksgiving?

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8 months ago Jane Oswaks

I make large quantities and put it in my freezer in smaller containers; so if you have room you could do that. But, it will be fine for 2-3 days in your refrigerator.

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8 months ago Duncan Bowling

What an amazing, simple, healthful soup. I'm enjoying a mug of it as I write; it's perfect for a chilly fall or winter night. I'm so impressed that these few ingredients can make something so flavorful.

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9 months ago soojasaurus

Surprisingly simple and really takes to pretty much anything that you put in it. My roommate added cheddar cheese and I added a lot of red pepper flake and garlic. Wonderfully creamy and takes so little effort it was fantastic!

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9 months ago Jennywren

This is the second time I've made this soup. Wonderful. It's one of the very few recipes when I can remember to get all the ingredients at the market. Ha! I'm going to try the parmesan croutons. I would like to hear about results with chicken or vegetable broth.

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8 months ago tvwells

I recently tried the soup with chicken stock and while it was not bad, I think the original is much better. With the chicken stock the color is darker and the taste is a little bit more, well meaty. It was definitely still good but it lacked the clean flavor of just cauliflower that makes the recipe so special. Highly endorse the parmesan croutons, they elevate the soup to week night dinner party worthy.

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9 months ago Tacophan

Made tonight. Really good and easy for a subtle tasting and healthy soup. May be stupid question, but would this work with broccoli?

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9 months ago nutsnberriesteri

A really nice topper for this soup is parmesan croutons. In a heavy skillet, slowly brown homemade bread cubes that have been drizzled in olive oil and rolled in parmesan. The crunch and saltiness of the bread cubes on this soup is just yum! Making it tonight using chicken broth, my preference. Perfect for a chilly, drizzly evening!

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9 months ago Bigjim

This is quick and easy to make and just outstanding. Even great cold! I used chicken broth, a touch of cumin and cayenne-a real treat

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9 months ago HelloSpark

I was surprised how creamy it turned out using water. Love it! Does anybody know the nutrition facts for this soup?

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9 months ago runner115

this was easy and great. using some homemade stock instead of only water, plus a bit of cream, made it even better the second time!

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9 months ago reneej

Now I'm ready for the weeks and weeks of cauliflower coming in my CSA

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10 months ago Caroline Cooks

Im making this right now, I'm looking forward to logging the results.

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10 months ago Susan Martin

Made the soup exactly as directed and it was AMAZING!

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10 months ago Jane Oswaks

fantastic....drizzled with truffle oil and a dusting of smoked sea salt & italian parsley and chives from the garden. New favorite.

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10 months ago John

take lots of water, add cauliflower, some salt and pepper... the result is a watery soup with very little taste. If you like that kind of soup, then this is for you. otherwise, STAY AWAY

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10 months ago Windtryst

Your kidding, right?

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10 months ago Pegan

maybe you forgot the onions?

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10 months ago nutcakes

As you see from the numerous positive comments and raves here, you are in the minority. I suspect you didn't salt it to taste.

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9 months ago Cookie16

I find this to be the #1 reason cooking-by-instruction goes wrong. Making this right now and feeling reassured the result will be fantastic.

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9 months ago catalinalacruz

We have found that some cauliflowers taste superior to others -- don't know why. A cauliflower that was low on taste anyway could be why your soup was not great.

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10 months ago Yazoolulu

I made this last night, following all directions to the letter and it was delicious. My husband and I finished the whole pot. I served this with Brazilian cheese bread- a quick, tasty and filling meal.

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10 months ago SpaCook

I've been meaning to try my hand at Brazilian cheese bread--do you have a go-to recipe!?

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11 months ago Beautiful, Memorable Food

Loved this smooth and creamy soup. I used an immersion blender, too, as I normally do with pureed soups. In addition to a drizzle of olive oil and some cracked black pepper, we enjoyed it with some shaved Parmesan, which I highly recommend doing.

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11 months ago Barbara Gorder

One of the best soups ever and you can use it as a base to carry additional flavors. I make mine with a hand blender and it's much easier to maneuver.

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about 1 year ago cschaefer

This recipe was the first meal I made with the intention to also be able to feed to my 7 month old. Cauliflower & Onion: Definitely the simplest soup I have ever made and yet was pleasantly surprised to find it packed full of deliciousness. This soup has become one of my husband’s top requested meals & I often serve it alongside toasty Ciabatta (with cheese!). My daughter’s response to the soup? She gobbles up every bite each time I make this meal. I think I may have a mini foodie on my hand. Thank you for posting Merrill!

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about 1 year ago deepa

I am an Indian and we cook cauliflower differently. I will certainly try this one out and here is my recipe- http://www.bubblews.com...

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about 1 year ago Chloe8

Amazing, got to go down to the supermarket.

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about 1 year ago Deborah Lana

This is one of my favorite soup recipes! I can't believe there's so few ingredients and how simple it is to make and how creamy it tastes without any cream.

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over 1 year ago fantasticna

This soup is one of the (many) reasons I love this site :)

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over 1 year ago Miss Carolyn

I put a little bit of curry powder in at the end, it was yummy!

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over 1 year ago Sandro Diazzi

Tried this with a twist: cooked the cauliflower with milk rather than water, added a bit of panna da cucina (similar to heavy cream), and added a spoon of organic white truffle oil at the end. It was truly amazing. Buonissima :)

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over 1 year ago Sandro Diazzi

@linzcamp, it was the same for me..but after i logged out and back in, now it works. Try it!

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over 1 year ago linzcamp

ahhhh....for some reason I can't save recipes, only posts. Does anyone know why?? I am so excited to make this soup tonight with a roasted beet salad!

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over 1 year ago mermaid173

I am over the moon for this soup. I have shared it with everyone I know and they end up feeling the same way. I love how creamy and hearty it is, and with such clean simple ingredients it is so healthy. Bertolli truly perfected the art of cooking cauliflower! Will be a staple in my cooking repertoire forever!

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over 1 year ago Patty123

The purity of this soup is amazing, I just love it! I pass this recipe to all I know and they love it too.

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over 1 year ago tatiana131

It's a very good soup, although I'm not AS enthralled with it as some are. I'd call it a 4/5, not a full on hall of fame soup. To me it has a lovely mild creamy flavor enlivened with sriracha. It was comforting and lovely, but not earthshaking.

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over 1 year ago sheimoon

i don't have room for blender and food processor. used the latter, which is what i have, alternating pulse and whizz. the texture came out beautifully smooth. plus -- no batches! fit perfectly into my 3200 cuisinart. followed recipe to a T.

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over 1 year ago Noni G

Noni
This soup is incredible. I really like the way it turned out. I had some left over roasted cauliflower and used half chicken broth and half water. It is delicious and thanks so much. I am a soup freak and I will be making this often.
One really interesting idea I have is to add it over potatoes or some sort of meat as a gravy.

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over 1 year ago nutsnberriesteri

Soups are one of my favorite foods, and this recipe did not disappoint. It was actually rather jaw-dropping that such a creamy, round, smooth soup had NO dairy, is low calorie, inexpensive, and YUMMY!! I did use chicken broth and it was perfect. Thank you!

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over 1 year ago Rabia Syed

WOW! I had my doubts before I decided to try this recipe, but it was amazing! I dressed it with roasted mushrooms.

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over 1 year ago nogaga

I have just made this again, and again it is mystifying and delicious!

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over 1 year ago riv

Try this with a drizzle of sriracha-yum!

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over 1 year ago ChristyBean

Another home run with the Genius Recipes!

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over 1 year ago KellyBcooks

Absolutely delicious! Easy. Simple. Wonderful, soft flavors. Thank you so much! It is now in the rotation.

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over 1 year ago DjeenDjeen

The beautiful simplicity of this soup is mind blowing. Who knew that cauliflower could taste so creamy and rich. Amazing.

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over 1 year ago KarenO

Totally delicious. Only one person guessed it was cauliflower soup. Sprinkled some smoked paprika on top and drizzled with truffle oil. Yummy!

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over 1 year ago amyjoy007

I absolutely loved this recipe. I followed others suggestions and used vegetable stock instead of the water and also added a dash of red pepper for a touch of heat. Simple easy and low calorie!

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over 1 year ago kvickers

I made this last night using Better than Bullion vegetable base in place of the water. It was truly as delicious as I had hoped.

At first I puree'd the soup in my food processor. The flavor was ok, but nothing spectacular. Then, in an attempt to get a creamy consistancy I pureed it in my blender. This made a HUGE difference and took it from "meh" to magical.

Stringio

over 1 year ago buddhawasahindu

I used all chix stock. This was hands down a crowd favorite. I am going to make a double batch of this next time.

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over 1 year ago noahluck

Very mild flavor, but pleasantly creamy texture. If you like stronger flavors you'll want to add additional spice early on. Serve it HOT. The crowd loved it and it disappeared fast.

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over 1 year ago Pegan

I used only 1T oil cooking the onion, since I am following the PCRM low-fat vegan diet. It didn't need more, and tasted buttery, creamy and delicious. Yum! Thanks so much for this amazing recipe.

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over 1 year ago Burf

I just went and bought another head of cauliflower. With tears in my eyes, I gave it a hug and whispered "I never knew. Honestly, I just never knew." This is fantastic. I let it go a little too long and it browned. Definitely not a problem.

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over 1 year ago Park Ranger

I second what Sandy said below. I was utterly surprised by the creamy texture of this soup. I too added a garlic clove to the onions and one cup of vegetable stock.

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over 1 year ago Park Ranger

The following day I added canned chopped clams, crap meat, chives, and a small amount of bacon to the leftover soup. It was quite hardy!

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over 1 year ago carswell

I've made this twice now - and turned two friends on to the recipe. It really is fantastic.

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over 1 year ago Sandy lendall

Can't believe it. Thick, creamy, delicious. I was doubtful...no cream, milk? Uterly surprised and it's delicious.
Sandy

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over 1 year ago Francesca Cucina Povera

Just made this soup, but added a bouillon cube. It was creamy and delicious and incredibly cost effective. Perfect for this cold Sunday afternoon!
Here's my version. http://dellacucinapovera...
Thanks Paul! Im full and so is my wallet!

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over 1 year ago koreis

I tried it. Wasted whole head of perfectly good cauliflower. I wanted to love it -like all the comments... didn't.

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almost 2 years ago Denise Delights

Not sure you need to read another comment but the truth is this soup recipe is spectacular !! Good for a cold fall Sunday afternoon. DCL

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almost 2 years ago vivzan

Soooo simple and so good! I'm in love with this soup!

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almost 2 years ago gottalovekarma

Yes!
I'm still simmering it. I will let you know how it turns out. I keeping telling my hubby that I just don't see how it could be so good but we'll see!!

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almost 2 years ago bmallorca

hi! it says: First you stew the cauliflower in 1/2 a cup of water, then when it's tender, you add a whole bunch more water. Sounds grim, doesn't it?

it's a tasty recipe; give it a try!

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almost 2 years ago gottalovekarma

I'm going to make this recipe today and I am curious what photo 7 says. I read "First you stew the cauliflower in 1/2 a cup of water, then when it's tender you add a whole bu....."can anyone see what comes next after bu???? My screen must be too small??

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almost 2 years ago MaureenOnTheCape

I've made this twice, once with water and once with chicken broth. I prefer the broth. This incredible soup has a nutty undertone and is completely sublime, particularly with the drizzle of EVO. I will take other cook's recommendations to use it as a base in the future as well. You can't go wrong with the truly genius recipe.

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almost 2 years ago jodyrah

use chicken stock instead of water

Me4

almost 2 years ago TheLearningCook

Ok, I am making this tomorrow and I am psyched to see how it turns out. It can't be this cheap and easy to make yummy soup can it? Hmmmm...

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almost 2 years ago jodyrah

oops, should read 10 minutes.

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almost 2 years ago jodyrah

I've been making cauliflower soup for years. I saute diced onions in buteer till transparent. Add chopped florets (much faster cook time) cooking for a few minutes. Add 1 quart plus extra as needed (depending upon amount of cauliflower). Bring to a boil, simmer 10. Puree with an immmersion blender, strain, repeat. Season with salt and pepper. I like a touch of heat also adding cayenne. Sometimes place a center garnish of chopped applewood smoked bacon and a sprinkle of chives. Lovely. This becomes quite thick upon refrigeration. Rewarmed in the wave (without thinning) makes an excellent base for pan seared sockeye salmon fillets drizzzled with chili garlic oil.(use this to saute the salmon as well). Arugula salad with slivered shallots, cherub tomatoes lightly dressed with lemon vinagrette is an excellent foil.

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about 2 years ago bonniedalyan

I've been making this soup now for years- delighted to now know where the recipe originally came from. Only variation is that I usually add a generous handful of chopped parsley the last 5 minutes of cooking, then blend as usual. It is a rare time throughout the entire winter when there isn't a batch of this soup in the refrigerator. I have a mug of it every afternoon- most times plain, sometimes with curry, or chili powder, cajun seasoning, 5 spice- you name it! A blank canvas that's delicious on its own, and equally tasty when seasoned. Mmmmm- can't wait for the cold weather!

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about 2 years ago Ladystiles

I was skeptical, I blended the soup, tasted it, thought it tasted as boring as it looks, made a salad and then came back to it in thirty minutes. Somehow the flavors developed through fear of letting me down or simply a genius recipe. I Loved it and can't wait to try it tomorrow again, for soup it always good the second day.

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over 1 year ago danslugs

are you illiterate? the recipe calls for the soup to sit for 20 minutes after blending... and bland tasting food is due to lack of seasoning. which is user error not recipe error. don't go knocking recipes because you lack the technique to cook them properly.

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about 2 years ago ChefScott

The last time I made this I roasted cauliflower until crisp, put a few florets in a bowl and then poured the soup over top. Cauliflower on cauliflower.

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about 2 years ago serafinadellarosa

Just made this today. Easy, very elegant and delicious. Don't mess with the recipe.

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about 2 years ago mindia

This is a fantastic recipe. I did cut down on some of the cooking times, as I hadn't fully realized the instructions required upwards of 70 minutes of time. Step 2 I probably was under 15 minutes with the lid closed, and then more like 15 minutes with the lid off. After the blending I didn't need it to sit for 20 minutes, it was silky delicious without it so I went ahead and enjoyed. I reheated it today for lunch, but added a drizzle of grapeseed oil that I had cooked with cumin seeds, ground coriander and cayenne...not b/c the soup was lacking, I was just in the mood for it. And it was great that way too.

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over 2 years ago lillianrossc

I agree! This soup is perfect as is.

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over 2 years ago Elizabeth Ellis

I finally made this tonight. Like others here it took great restraint not to "mess with it". I decided I would add my additions with simple garnishes after making it according to recipe. Surprisingly nothing I added made it any better than it is just as written. Trust this recipe. Cauliflower sizes vary so, be careful adding water. I think my cauliflower (organic) was smallish, and it was perfect without adding water at the end. The soup is really subtle, but really lovely, smooth, beautiful. It's texture, subtle flavor, and bright color are all enticing. This is a perfect recipe for a princess on a budget as it feels so rich and luxurious, but has to be one of the cheapest meals you can make.

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over 2 years ago micook

Made this last night and given that I was not working with the freshest cauliflower in the world, I couldn't stop myself from adding a little minced garlic to the onions. Also had thyme sprigs that had to go, so threw the leaves in at the end. Also drizzled it with a spritz of truffle oil and swizzle of garlic oil. Very delicate, lovely soup. Would be a nice first course for a dinner party -- when I haul one home from the farmer's market. Certainly is easy enough!

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over 2 years ago SpaCook

Despite reading the comments, I was STILL tempted to fiddle with it. I did not and cannot believe the beautiful delicate flavor. True genius, and a healthy alternative to heavier soups. This has definitely earned a place in my dinner party line up!

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over 2 years ago sophiacooks

Love this soup and so does everyone else I serve it too. True genius.

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over 2 years ago Ellen M.

Lovely recipe. and the soup freezes well, too. Sometimes I add tempeh croutons for protein. Along with a green salad, it makes a satisfying meal.

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over 2 years ago meghzilla

Delicious! My only addition was half a can of sardines that needed to be used. It added a nice earthly kick.

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over 2 years ago Sigita

I've commented on this recipe before- but have since been at my beach house- with literally empty cupboards- and bought an onion and head of cauliflower . It is like magic- a wonderful, flavorful soup appears from this minimal ingredient list. Please try it - it is a blank canvas for any kind of topping.

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over 2 years ago annah!

Oh! This is SO good! Follow it. Don't be tempted to change it. Yum!

Citrus

over 2 years ago marvista

I am making this now, resisting the urge to add my homemade chicken stock. Will someone explain why steaming in 1/2 cup water is a diff step than adding more water and simmering? I am doing it, but dont know why!

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over 2 years ago Momo19

This soup was awesome and simple to make, followed the directions nearly exactly, only difference was I used a stick blender instead of blending the soup in batches in a normal blender, and it came out perfectly. My husband was sure it had butter or cream in it, when I told him it was just onions, cauliflower, water and olive oil he couldn't believe it. I ended up using about 1 1/2 teaspoons of salt.

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over 2 years ago CoreyAnn

Delicious!! Thank you. So creamy (I cut back slightly on water) that guests couldn't believe there was no added milk/cream. Will be making this again and again. Love the idea of adding truffle oil.

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over 2 years ago pvanhagenlcsw

I am not a lover of cauliflower but in our attempts to eat more healthy food, I wanted to give this a try. I was quite skeptical because there were so few ingredients and so much water. I should know to trust Paul Bertoli. I hope he forgives my lapse. This recipe is a testimony to the fact that multiple ingredients are not a requirement for wonderful flavor. The soup was silky, thick and brimming with flavor. I can't wait to go to the Farmer's Market on Saturday to buy more cauliflower. This recipe now in my "saved" box.

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over 2 years ago Rustimg

I added a bit of Tarragonbjust to give it another element. Delicious!

Mom3

over 2 years ago baggypants2

Today was the second time I made this soup. Thank you for sharing. My addition was chopped fresh chives and a drizzle of truffle oil.

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over 2 years ago rep18

I've made this twice and I can't believe how simple and delicious it is. I made it for my husband who generally prefers anything with meat to anything without meat, and he loved it! The first time I made it I was nervous about the lack of specificity of the salt content, so it started out under-salted, but with just a touch more it was perfection.

Gigi

over 2 years ago Glo

I just made this and followed the directions except I skipped the last half cup of water, as I like a thicker soup. This was amazing. The taste of the cauliflower was clean and delicate. I can see this being the base to build upon or add to every once in a while but please fight the urge to embellish and make it how the recipe instructs. If you're a true foodie, you will appreciate how amazing this vegetable tastes simply prepared. The onions add a sweet light under-note. Uber impressed with how easy, cheap and lovely this recipe is. Already memorized it.

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over 2 years ago Pendragon

Wow! Super duper tasty just as is, and I almost NEVER follow a recipe as is. I skeptically followed the recipe and am so hooked on this scrumptious subtle soup I could eat it every day. It is such a warming and happy winter soup. I used my hand blender and didn't even take it out of the pot. Soooo easy!
Genius? my vote is yes!!

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over 2 years ago connoisseur

Bernard Loiseau committed suicide before he could resolve his lifelong pursuit of the perfect use of cauliflower. His life could have been spared if he ate this soup.

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over 2 years ago reahpeah

What a surprise. Very simple but final product is delicious and creamy. Good with finely
Chopped arugula as a garish and coarse black pepper

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over 2 years ago sparklingsapphire

This soup is surprisingly delicious considering how simple it is! The only change I made was to add a clove of garlic. Black pepper and olive oil were the perfect garnish for such a delicate creamy soup.

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over 2 years ago makalu

This is a great soup. I have made it 2x's without altering anything. Recommend letting it sit overnight and serving the next day, gives it a chance to really have the flavors come out.

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over 2 years ago Hemz7781

I was extremely skeptical about this recipe, but then decided to try it, given all of the glowing reviews. I followed the recipe to a "T" and found it incrediby bland. Even extra salt and a hearty sprinkling of pecorino cheese didnt add enough flavor. I love cauliflower and had really high expectations. But in the end, I was sorely disappointed :(

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over 2 years ago nutcakes

We loved this too, just the way it is-- ALMOST. I misread the ingredients and used the 1/2 cup water, plus 5-1/2 cups, plus another 1/2 cup and the consistency was perfect to me. Maybe I had a large cauli. The few drops of oil at the finish really do something. I almost oversalted from just tasting a spoonful when seasoning. Once I got to eating a bowlful, it needed less salt so be careful. A rough estimate would have been nice. Undersalted was bland. Will make again during the season. So economical too.

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over 2 years ago Hloper

I mixed equal parts siracha and lime juice and then dropped little dots of it on top of the soup, with and added sprinkle of sea salt. I thought my first bowl, plain, was good, but when I added the hot tart garnish, I went back for thirds. And it looked pretty too.

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over 2 years ago gumgum5

I have to admit, I was skeptical as to how this would be so good. Followed this recipe to the letter and it is so good, just as it is. Amazing.

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over 2 years ago DibbsyChef

I just made this, am slurping it in between keystrokes - super delicious! And super easy. I think my one tinkering of ingredient next time will be using some stock to simmer the veggies, especially something carrot heavy. Would accentuate the sweetness of the cauliflower without overpowering. Yum!

Stringio

over 2 years ago Carol Stevenson

This soup is off the hook good! I tried messing with it - I'm incapable of not substituting ingredients:) This recipe truly is amazing if you make it just the way the recipe directs. Hmmm, who knew that following the instructions exactly as written would be so good?!:) Delicious and now a firm favourite in this house.

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over 2 years ago northernspy

though i'm an inveterate recipe-tweaker, i tried to follow this recipe as closely as i could [to see if the genius part was right]. but i replaced half the onions with shallots [that's what i had], and i didn't add the last 1/2 cup of water because by the time i pureed it, it looked suspiciously watery and tasted bland. but you know what? it really did thicken up a bit, and as i stirred and salted and tasted and stirred more, i kept slurping up more 'test' spoonfuls. it IS a mild soup, and i ended up salting it a fair amount, but it tastes really delicious! sweet and buttery. i agree with other commenters that it would be a stellar first course for a dinner party.

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over 2 years ago Windtryst

I loved this soup,just remind me to cook it in the outdoor kitchen next time! The house smells!
When serving just a squeeze of lemon,flake salt,a grind of pepper and a drizzle of olive oil! So good,thank you.

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over 2 years ago AmyRuth

Most of you have probably already had that a ha moment but really there is no need for additional stock because the simmering of the cauliflower and onion is creating a vegetable stock all on its own in a pure form. That's why muddling it with outside forces, Jedi Warrior isn't cool.

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over 2 years ago Weekday Gourmet

I really wanted to love this soup but it just didn't do it for me.... and that was even after adding fresh thyme, shaved parmesan and toasted hazelnuts. I think I still neec to tinker with the recipe more. It tasted bland to me and did not thicken like I expected.

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over 2 years ago AmyRuth

Right now I am enjoying a luscious cup of this soup and let me just say, I am NOT disappointed. Its simplicity is its bright and shining star. Its a wonderful stepping of point for personalization if you please, but its a wonderful soup. Please try it. You won't regret it.

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over 2 years ago pcrbarrett

I was not wild about this soup - used the water and should have used stock!
I make cauliflower soup alot and had hopes for this but jus wasn't great even with more
Seasoning!

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over 2 years ago Kreardon

Simple perfection. As is. Fresh cracked pepper is what did it for me.

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over 2 years ago jmrcnslt

I should add that I only used 1 Tbsp oil when saute the onions and did not garnish it with any. (didn't want to add too many WW points).

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over 2 years ago jmrcnslt

made a double batch today! Although I agree with doubling the cauliflower & onion, leaving the broth the same or slightly more for consistency. Today I added a pinch of Seattle's Rythme & Spice Everything Spice to the bowl as I served it. Made for a nice smokey taste with the cauliflower. AND on WW it's only 2 points per 1 cup serving and it's good for you. Win Win.

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over 2 years ago bmallorca

I made this soup, just as is, for our Christmas dinner's first course. It is so delicious, and everyone loved it. I LOVE the Genius Recipes. Thanks much, and happy new year!

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over 2 years ago KitchInspirations

I am generally not a fan of cauliflower...but given its nutritional value, I have tried to find ways to enjoy it. Typically, this involves adding cream and/or cheese to sharpen the cauliflower soup flavor.

In this case, the only substitution I made was using vegetable stock instead of most of the water.
Also, try adding on top:
* drizzle of lemon-infused olive oil
* crispy baked kale chips (plain or garlic)
* OR a few drops of hot sauce
* crispy bacon (I didn't add this, but I'm shocked no one has suggested it!)

Simple and delicious!

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over 2 years ago KitchInspirations

I am generally not a fan of cauliflower...but given its nutritional value, I have tried to find ways to enjoy it. Typically, this involves adding cream and/or cheese to sharpen the cauliflower soup flavor.

In this case, the only substitution I made was using vegetable stock instead of most of the water.
Also, try adding on top:
* drizzle of lemon-infused olive oil
* crispy baked kale chips (plain or garlic)
* OR a few drops of hot sauce
* crispy bacon (I didn't add this, but I'm shocked no one has suggested it!)

Simple and delicious!

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over 2 years ago JennJenB

I just finished making this soup and all I have to say is, "DELICIOUS!" It tastes so fresh and amazing. The only changes I made (due to kitchen pantry/dietary restrictions) were that I added some green onion along with the half of a white onion that I had on hand, used only 1 tbsp of olive oil to sweat the onion, used freshly cracked white and black pepper, and omitted the salt. I am already dreaming of variations on this recipe ... including adding fresh rosemary or garlic. I also want to try this to make a broccoli soup. Yum! My mouth is watering just thinking about it!

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over 2 years ago MelissaR

I have never commented on this site before now, but this amazing soup warrants the accolades. Absolute perfection - exactly as written.

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over 2 years ago tweeter10

I was leery at first - I mean there are hardly any ingredients, but WOW this soup is great! I used frozen Cauliflower, some of the onions were browned and i thinned the soup with 2% milk. I am eating my second bowl as I write this. This recipe is a keeper!

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over 2 years ago Pauline FitzPatrick

How does one get the Nutritional values for these recipes or for that matter for any
of the recipes on Food52 site? I really do need to know:
Callories
Cal from Fat
Carbs
Protein
Sugar
FIber
Any reason Food52 doesn't have Nutritional values available with all of their
reicpes?
Thanks!! Pauline

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over 2 years ago Hana

You should just invest in some software that can give you nutritional information if you absolutely have to know. It is unreasonable to rely on everyone else to do it for you.

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over 2 years ago dickensthedog

Can't wait to try it! It just fits the bill with our new "low-carbish" eating regime...

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over 2 years ago dickensthedog

Can't wait to try it! It just fits the bill with our new "low-carbish" eating regime...

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over 2 years ago Travisvt82

WOW!
I am definitely the kind of cook that HAS to improvise and add something, I held back and followed the simple recipe to the T. Came out perfect will definitely go into our recipe book!

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over 2 years ago peicook

I have just made this recipe exactly as written and am thrilled with the results. The quirky cooking method seems to promote great silkiness in this soup. Wonferful mouthfeel. Best method yet.

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over 2 years ago tvwells

This is such an amazing soup! I have been doubling the cauliflower and onions but keeping the same amount of water and it is a bit creamier and really lovely. My fiancee recently added butter to a bowl of it and it was not good, it covered up the lovely cauliflower taste. Trust the simplicity of this recipe, its quite amazing, affordable and good for you.

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over 2 years ago tvwells

This is such an amazing soup! I have been doubling the cauliflower and onions but keeping the same amount of water and it is a bit creamier and really lovely. My fiancee recently added butter to a bowl of it and it was not good, it covered up the lovely cauliflower taste. Trust the simplicity of this recipe, its quite amazing, affordable and good for you.

Me

over 2 years ago TheWimpyVegetarian

Added this to my list of must make soups for the new year. I love cauliflower soup, and this looks really easy and nutritious. I've got some pumpkin oil I might drizzle over it to see what that might taste like...

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over 2 years ago mbj913

this soup was nice, very subtle flavors. i drizzled it with white truffle olive oil, which i would certainly recommend.

happy new year.

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over 2 years ago boccondivino!!

I hate to break it to you, but, sadly, truffle oil is a synthetic product that, in fact, contains no actual truffles. It's typically made using "odorants" and often it's taste is hard to identify as that of a real truffle. It is very unpopular among knowledgeable chefs. Please check out these links for more information.
1. http://www.nytimes.com...
2. http://latimesblogs.latimes...

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over 2 years ago ellenu

My cauliflower was a week old. Otherwise, I didn't change a thing and thought it was perfect.

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over 2 years ago RecipeSoup

I'm not a cauliflower fan (except for pickled cauliflower -- I *LOVE* that!) but tried this soup a couple of weeks ago because it sounded so simple that I just knew it had to be good. I wasn't disappointed; it was absolutely terrific. In fact, I used some of the leftovers to introduce my eight-month-old grandson to cauliflower. He loved it too! Thank you so much for this recipe.

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over 2 years ago Lilly Vandegrift

I made this soup for Christmas and didn't serve it - I was so worried about the cauliflower water comment. Well my win, because now I have a whole pot to eat myself - I LOVE IT. It makes a warm and creamy snack! YUM!

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over 2 years ago sophieDC

I had grand hopes for this soup based on its simple ingredient list and preparation but it was SO bland. It was such a waste of a perfect head of cauliflower and ended up tasting like cauliflower water. Boo.

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over 2 years ago scottd1

I found it really bland and boring until you drizzle the oil on top. That makes the soup. "Salt to taste"? Come on, give me a starting point at least. I think I ended up using at least two teaspoons of salt as I kept adding it slowly, not wanting to over salt.

Port2

over 2 years ago nogaga

I made this for dinner last night, recipe unchanged, and it was truly perfect. A fabulous recipe.

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over 2 years ago susie cushner

I puree'd large leaf spinich to the cauliflower - deeelish!

Stringio

over 2 years ago aidangilbert

I made this, garnishing with the oil and a grind of black pepper and then, in a moment of inspiration, a sprinkle of sumac. Wow. That's the only word I have. Wow.

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over 2 years ago NinaAndre86

I just made this soup for dinner... It was delicious. Instead of drizzling olive oil at the end, I used white truffle oil... It gave it the perfect balance of flavor. Yummy

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over 2 years ago Kitchen Butterfly

First batch I made Sunday, right after reading the recipe. A colleague had it and loved it. Implored me to bring some to work - working on that batch (yes, 2 lots of soup in a week!) now. He thought it was 'chicken soup', that's how tasty it was. Because I had left over oregano'd olive oil, I used that. Delish.....thank you

Ozoz_profile

over 2 years ago Kitchen Butterfly

First batch I made Sunday, right after reading the recipe. A colleague had it and loved it. Implored me to bring some to work - working on that batch (yes, 2 lots of soup in a week!) now. He thought it was 'chicken soup', that's how tasty it was. Because I had left over oregano'd olive oil, I used that. Delish.....thank you

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over 2 years ago Sigita

Just made this - so smooth and creamy - delicious and healthy. A new favorite.

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over 2 years ago juliaknoth

Made the soup for dinner, so delicate and delicious , it was a hit!

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over 2 years ago ejm

Just had this for lunch - did not have an onion (!?) so used up some shallots left from Thanksgiving, otherwise just left out the last 1/2 cup of water at the end. Replaced the onion one for one with the shallots. I might consider reducing the total onion if you have a strong one given the delicacy of the soup.

It is a lovely delicate soup that tastes like cauliflower, something sometime hard to accomplish with this mild tasting vegetable. I served it with a small swirl of oil and a few homemade croutons. This will be my go to recipe and will be a good base as well for adding other flavors. For a nice comforting soup that tastes like what it is - try this!

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over 2 years ago cmcdonn

I also had to tie my hands to make this as written. It is lovely and elegant, once you get the simplicity. I hesitate to say Zen of the soup and its preparation. A tiny squirt of lemon was all I needed. And lots of sea salt. Will make again and again . . .

Stringio

over 2 years ago crazyblues

I do mean that I chopped the tomato first...

Stringio

over 2 years ago crazyblues

Fairly plain. So you have to be in the mood. For leftovers, I sauteed up a whole tomato in garlic and oil until soft, then added the soup. yummy.

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over 2 years ago winjanet

I made it tonight. It was perfect as is. Seemed elegant.

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over 2 years ago MaureenOnTheCape

Well I just finished this and it is quite "delicate" which is a euphemism for bland. But if tiny Amanda eats this, I'll have what she's having. :)

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over 2 years ago serafinadellarosa

This looks definitely worth a try. Curious to see the results of this technique and ingredient list. If it doesn't work for me I'll just jazz it up.

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over 2 years ago Nursemegg

Trying it with purple cauliflower now. Substituting vegetable stock and skim milk for the water to give it more flavor and body.

Prayerwheelme

over 2 years ago Ray Cooper

Looks like a wonderful soup. Will definitely try it- probably today.

Hilary_sp1

over 2 years ago Hilarybee

I'm going to give it a try, with leeks because I have a whole bunch from my CSA.

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over 2 years ago tgrllyct

How was the recipe with the leeks as opposed to onions?

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over 2 years ago Hummusit

Add 3 carrots and 2 TB of oats, and minus the whole water-adding procedure, and you've got my mother's long-enduring cauliflower soup.

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over 2 years ago Kitchen Butterfly

I'll try this......though I love the soup as is! Thanks for sharing the variation

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over 2 years ago Elizabeth Ellis

I'm doing this now, for a change from the regular recipe. Are the other quantities similar? Onion? Cauliflower? Water? Assuming the oats can be rolled and are used to thicken?
Anything else to add? Thanks for this.

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over 2 years ago Elizabeth Ellis

I made it with the 3 carrots and the 3 Tb of rolled oats tonight. It's so good! A completely different soup than the original, but really outstanding. Thanks for this idea (thanks to your grandmother). I now have 2 new favorite soup recipes!

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over 2 years ago Elizabeth Ellis

Opps I meant "mother". Still curious if she does anything else differently. i would not change a thing. The oats and the carrots added a perfect subtle sweetness (I also used a Vidalia this time) and the color is gorgeous. Perfect for a cool rainy day.

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over 2 years ago AlexValich

This seems like the perfect soup to start a meal with. I am going to give this a try with purple cauliflower.

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over 2 years ago wietje

This looks really genius to me. I should try this soon.