Paul Bertolli's Cauliflower Soup
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.
Or give it a little love, with a swoop of olive oil and twist of black pepper.
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!
More Great Recipes: Cauliflower|Appetizers|Vegetables|Soups|Soup
Topics: Soups
4 days ago LauriL
Without getting distracted by all the comments below....I love this recipe. Thank you Kristen for finding and sharing it!
10 days ago Glenn
I'm a fan of the soup as is, not at all a detractor. I just suggested some other possible uses, as well as a semantic thought that might explain why it disappoints a very few.
10 days ago Jim McFadden
I am sorry if I hurt anyone's feelings. That seems to be a trend these days. My issue with the negative comments were that they blamed the recipe rather than the execution. Chef basically gave us all a gift: Do you want to wow your guests without going stupid>>>Well here it is-no truffles, not exotic mushrooms-just an onion, a head of caulaflower, some water and whatever you want to add. Detractors want to say it is watery, not salty enough and useful as a daily water supplement. And untrained "cooks" come on this site and trash the recipe rather than asking, "what did I do wrong?" Sorry, but this site should be for thoughtful discussion.
10 days ago Sigita
Totally agree with Glenn and just the simplicity of the recipe makes it so special.
10 days ago Glenn
Yes, I really love this recipe as well as the many recommendations in this thread to further deepen or layer the flavors. It's also a wonderful base. I've also used the same template to make a mushroom or broccoli broth -- and I continue to think what puts some people off are the expectations that cone with the word 'soup.' Think of it as a broth or even a warm cauliflower drink and perhaps for those now feeling something missing you'll be satisfied. Another use: I don't drink as much water as I should. Here is a very nutritious and filling way to get more hydration.
10 days ago cookinalong
Jim, you might want to take your own advice. You found it necessary to scold people who didn't care for the recipe and essentially told them to shut up and sit down. But I guess if you want to criticize them, that's OK?
There's nothing wrong with commenting favorably, or unfavorably on a recipe. That's why there's a "Comments" section. During the few years I've been reading this site I've learned just as much from critics as from fans of any recipe. Comments that aren't snarky or mean-spirited, it has been my experience, are welcome and they enliven the dialog.
On the other hand, scolding and criticisms, either of people or recipes,
that are not constructive....not so much.
10 days ago Pamelarkspur
Very well-said, Cookinalong. Thank you for your intelligence and your equanimity.
9 days ago nutcakes
I hear ya, but really there is no 'to the letter' 'as directed' because a) the recipe depends on salting to taste which is really critical here because it will be a lot more than you think, since there is no salt based ingredient or broth to begin with. I had to add salt gradually until the flavors came into bloom; b) water evaporates at different rates depending on the depth and width of your pan and the heat. For me this came out perfectly the first time. Bland at first, I was very wary, until I salted it well to my taste. And it thickens without any starch or cream which is amazing. I too should unsubscribe from this but the periodic spats keep the recipe in my 'to do' list.
11 days ago Jim McFadden
Anyone who complains they had to add salt to a recipe that clearly states "salt to taste" makes me wonder about the skill of the commentor. I have made this many times and my guests (who don't know the recipe) love it. Yes, there are many, many comments on this recipe and the vast majority are positive. Give it a rest, already. Like it, don't like it-no one really cares. Those of you who claim this is dishwater only make those of us who find it a fine recipe (or a great base for something more complex) think you are fans of Progresso. Give it up.
12 days ago julianna kapp
Sorry you don't like it. And I have no vested interest if you don't but saying
" can we be real" presupposes that all who DO like it are either lying, unsophisticated or have no taste buds....like yours. Maybe sticking to things that YOU would like could be more helpful . For me the main contribution was adding the cauliflower in stages added depth.
I have clicked on "do not send more comments" several times...Food 52, please stop!
12 days ago cookinalong
After making this as directed, to the letter at least 3x, my verdict is still: meh. Bland. Like hospital food. And I like cauliflower. And, yes, the cauliflower was very fresh. I didn't pick it straight from the ground and rush inside to make soup, but it was fresh, trust me. I don't know by what alchemy others transformed this into a "genius" recipe, but I wish they'd share. It's not terrible. The taste isn't offensive or vile. And I do know the difference between bland and subtle, in spite of what some fans have suggested. My palate is just fine, thanks. Can we just be real here and admit, with no shame, that hot water, cauliflower and onion need help to become soup. Like maybe some salt, at the very least?
12 days ago Dianne Jackson
I have made this soup many times, but not "to the letter." After the first time, I realized that it needed less water, and a bit more cauliflower. Then it made a perfectly nice, if simple, soup. Drizzle on a bit of olive oil, and maybe a few croutons, and you're good to go.
7 months ago Claire Swarthout
I made this the other evening, and I'm sad to say I'm jumping on the bandwagon of "blegh". No amount of salt can save a pot of water, onion, and cauliflower. I had to get creative with lemon juice, Thai chili paste, and cornstarch to make it bearable.
8 months ago Cheri Mayell
Wow I was amazed just onion & cauliflower, it was very good. Thank you Emilza for the tip, I had to check with my daughter my fibro brain did me wrong! Ha! But it was very nice & could be used as a base, it was very creamy too.
8 months ago Chloe Bennett
enough salt is the key! southern gals everywhere should happily rejoice that this soup thickened up could sub nicely for grits
8 months ago Cheryl
Loved this, but have to confess that the comments about this being bland led me to sub homemade vegetable stock for water, let my onions get slightly brown and added 1/4 tsp. turmeric as someone else suggested.
Absolutely fabulous!
8 months ago Cheri Mayell
Making this now, confused about liquid is that 5 1/2 cups 20 fl oz approx 1ltr?
8 months ago emliza
5.5 cups or 44 fl oz
8 months ago Jeff
This recipe as given is very bland. The texture is creamy and smooth but the flavor weak. Adding stock would help but that is contradictory to the instructions which state no such additives are needed.
9 months ago Debbie
We love this recipe as is! I have never thought of using it as a base for other soups, but like that idea too! This is a comfort soup to me and my husband was amazed that it had no diary as it tastes so creamy. I say give it a try and decide for yourself. If it's too bland for you, move on. But you may be pleasantly surprised like we were. I've made this multiple times now and still keep coming back to it!
9 months ago Christina Deemer
A simple soup that saved me when I didn't have a lot of ingredients on hand. The key is using fresh cauliflower and plenty of Kosher salt and fresh ground pepper. The olive oil garnish provides some body and subtle flavor, which is needed.
10 months ago suzi
this is the most highly commented on recipe i have ever seen!! i have now added mine, twice. this time i have to share the fact i made this soup more fabulous than ever by adding chopped kale, and coconut milk, blending with immersion blender and then adding again a bit of chopped kale to wilt and add more texture. now that my friends, is perfection!!! sprinkle a bit of red pepper flakes and share :) YUM!!
10 months ago Regine
I also recommend a touch of turmeric (start with 1/4 tsp turmeric and add gradually more if needed) to brighten up the color of the soup. As a bonus, turmeric also happens have more health benefits than other spices (i.e., anti-inflamatory). Then sprinkle a few chopped chives. Nice contract of colors (yellowish and green).
11 months ago CH
Simply delicious. And cheap which is a bonus. A gorgeous creamy texture and oh my god cannot state how simple it is to make. Give it a go.
11 months ago Glenn
Yeah, this is my "go to" soup/broth. I often drink it throughout the day instead of water, very filling and few calories (~250 calories plus the oil). I also use it as a template to make broccoli soup (not as good) and as a base for other soups. Make with mushrooms for mushroom soup; add chicken stock and chicken for a chicken soup; I add seaweed, garlic sometimes for a different flavor. You get the idea on how you can use this as a base for other soups, sauces. BTW, I discovered that blending it in a Vitamix type blender (vs my immersion blender) makes it MUCH smoother, silkier as it beats far more air into the mixture.