Paul Bertolli's Cauliflower Soup
Or give it a little love, with a swoop of olive oil and twist of black pepper.
This is really all there is to it: a cauliflower and an onion.
Slice that onion thinly.
And floret that cauliflower.
Olive oil on the verge.
Sweat the onions, but don't let them brown.
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?
Scoop it into a blender and watch it dissolve into soup.
Covering hot things in blenders with a towel is always a good idea to prevent surprises. Nobody likes cleaning soup off the ceiling.
This photo is entirely unnecessary -- we just thought it was cool.
The soup will continue to thicken up and grow more flavorful as it sits for 20 minutes.
You can go bare.
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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
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
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13 days 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.
about 1 month ago fantasticna
This soup is one of the (many) reasons I love this site :)
2 months ago Miss Carolyn
I put a little bit of curry powder in at the end, it was yummy!
3 months 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 :)
3 months ago Sandro Diazzi
@linzcamp, it was the same for me..but after i logged out and back in, now it works. Try it!
3 months 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!
3 months 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!
3 months 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.
3 months 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.
4 months 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.
4 months 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.
4 months 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!
4 months 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.
4 months ago nogaga
I have just made this again, and again it is mystifying and delicious!
4 months ago riv
Try this with a drizzle of sriracha-yum!
5 months ago ChristyBean
Another home run with the Genius Recipes!
5 months ago KellyBcooks
Absolutely delicious! Easy. Simple. Wonderful, soft flavors. Thank you so much! It is now in the rotation.
5 months ago DjeenDjeen
The beautiful simplicity of this soup is mind blowing. Who knew that cauliflower could taste so creamy and rich. Amazing.
5 months ago KarenO
Totally delicious. Only one person guessed it was cauliflower soup. Sprinkled some smoked paprika on top and drizzled with truffle oil. Yummy!
5 months 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!
5 months 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.
5 months 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.
5 months 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.
6 months 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.
6 months 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.
6 months 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.
6 months 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!
6 months ago carswell
I've made this twice now - and turned two friends on to the recipe. It really is fantastic.
6 months ago Sandy lendall
Can't believe it. Thick, creamy, delicious. I was doubtful...no cream, milk? Uterly surprised and it's delicious.
Sandy
6 months 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!
7 months ago koreis
I tried it. Wasted whole head of perfectly good cauliflower. I wanted to love it -like all the comments... didn't.
7 months 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
8 months ago vivzan
Soooo simple and so good! I'm in love with this soup!
8 months 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!!
8 months 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!
8 months 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??
9 months 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.
9 months ago jodyrah
use chicken stock instead of water
9 months 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...
9 months ago jodyrah
oops, should read 10 minutes.
9 months 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.
11 months 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!
11 months 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.
5 months 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.
11 months 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.
about 1 year ago serafinadellarosa
Just made this today. Easy, very elegant and delicious. Don't mess with the recipe.
about 1 year 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.
about 1 year ago lillianrossc
I agree! This soup is perfect as is.
about 1 year 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.
about 1 year 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!
about 1 year 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!
about 1 year ago sophiacooks
Love this soup and so does everyone else I serve it too. True genius.
about 1 year 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.
about 1 year ago meghzilla
Delicious! My only addition was half a can of sardines that needed to be used. It added a nice earthly kick.
about 1 year 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.
about 1 year ago annah!
Oh! This is SO good! Follow it. Don't be tempted to change it. Yum!
about 1 year 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!
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year ago Rustimg
I added a bit of Tarragonbjust to give it another element. Delicious!
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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!!
over 1 year 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.
over 1 year 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
over 1 year 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.
over 1 year 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.
over 1 year 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 :(
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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!
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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!
over 1 year ago Kreardon
Simple perfection. As is. Fresh cracked pepper is what did it for me.
over 1 year 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).
over 1 year 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.
over 1 year 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!
over 1 year 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!
over 1 year 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!
over 1 year 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!
over 1 year ago MelissaR
I have never commented on this site before now, but this amazing soup warrants the accolades. Absolute perfection - exactly as written.
over 1 year 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!
over 1 year 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
over 1 year 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.
over 1 year ago dickensthedog
Can't wait to try it! It just fits the bill with our new "low-carbish" eating regime...
over 1 year ago dickensthedog
Can't wait to try it! It just fits the bill with our new "low-carbish" eating regime...
over 1 year 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!
over 1 year 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.
over 1 year 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.
over 1 year 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.
over 1 year 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...
over 1 year 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.
over 1 year 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...
over 1 year ago ellenu
My cauliflower was a week old. Otherwise, I didn't change a thing and thought it was perfect.
over 1 year 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.
over 1 year 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!
over 1 year 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.
over 1 year 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.
over 1 year ago nogaga
I made this for dinner last night, recipe unchanged, and it was truly perfect. A fabulous recipe.
over 1 year ago susie cushner
I puree'd large leaf spinich to the cauliflower - deeelish!
over 1 year 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.
over 1 year 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
over 1 year 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
over 1 year 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
over 1 year ago Sigita
Just made this - so smooth and creamy - delicious and healthy. A new favorite.
over 1 year ago juliaknoth
Made the soup for dinner, so delicate and delicious , it was a hit!
over 1 year 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!
over 1 year 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 . . .
over 1 year ago crazyblues
I do mean that I chopped the tomato first...
over 1 year 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.
over 1 year ago winjanet
I made it tonight. It was perfect as is. Seemed elegant.
over 1 year 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. :)
over 1 year 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.
over 1 year ago Nursemegg
Trying it with purple cauliflower now. Substituting vegetable stock and skim milk for the water to give it more flavor and body.
over 1 year ago Ray Cooper
Looks like a wonderful soup. Will definitely try it- probably today.
over 1 year ago Hilarybee
I'm going to give it a try, with leeks because I have a whole bunch from my CSA.
about 1 year ago tgrllyct
How was the recipe with the leeks as opposed to onions?
over 1 year 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.
over 1 year ago Kitchen Butterfly
I'll try this......though I love the soup as is! Thanks for sharing the variation
about 1 year 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.
about 1 year 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!
about 1 year 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.
over 1 year ago AlexValich
This seems like the perfect soup to start a meal with. I am going to give this a try with purple cauliflower.
over 1 year ago wietje
This looks really genius to me. I should try this soon.