Name: Paul Bertolli's Cauliflower Soup
Prep time: 7 min
Cook time: 1 h 13 min
Yield: Serves 8
Cuisine: American
Ingredients: 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

salena April 20, 2019

Easy and excellent. I used an immersion blender and garnished with small pieces of roasted cauliflower and chives. This would be an great amuse bouche served in small glasses.

DC's P. December 6, 2018

I agree with the others who say this recipe is delicious in all its simplicity. Love this recipe.

Evelyn H. November 10, 2018

Pleasantly surprised! Followed exactly except for the use of an immersion blender

Dy October 8, 2018

I'm going to try this with an immersion blender....

SeeSee June 26, 2018

I’ve had my eye on this recipe for awhile.
Now I’m kicking myself for not trying it sooner. It is so very good in all its simplicity. Yes, you can add all the other things but if you just follow the recipe, it’s delicious! (I used a stick blender with success)

Todd F. January 9, 2018

I was skeptical that this would be flavorful enough. I also balked at what seemed to me the slow extra steps. I took only a few shortcuts (coarse onion chop, pressure lid, stick blender in pot, no rests), but must say I’m extremely impressed how creamy the texture and how each ingredient shines clear and clean. Hard to believe no dairy. A genius recipe. Use great olive oil: a real spotlight for it.

shayna December 30, 2017

I could not believe how delicious this was! We devoured it! It will be my go-to anytime I have a cauliflower "on the brink". I sprinkled a little nutritional yeast on top and my husband used some parmesan--both were great. Will definitely make many times in the future. Thanks!

Gallypop December 10, 2017

Made this today with good results although I did add a few things. Put in hot pepper flakes with the the onion. Roasted the cauliflower before adding to tbe pot along with a few cloves of garlic also roasted. the cauliflower went to the pot with the roasted garlic, chopped fresh sage and thyme and zest of half a lemon. Will definitely make again and try adding a cup of concentrated chicken stock. Thanks for the recipe!

Xavier October 8, 2017

Delicious!
I made it as the recipes suggests and the flavor of cauliflower and onions shine. I had it with a toasted baguette slice with butter, on the side, and a cup of cider. Perfect.

Marsha S. September 15, 2017

We loved it!!!! give it another try!!!!!

Marsha S. September 15, 2017

My friend made this cauliflower soup and used chicken stock in place of the water and also grated in some cheddar cheese to the soup which picked up the flavor overall!!!!!!!

Jasser A. July 25, 2017

This is about the blandest thing I've ever made. The only way I could stomach it is to add a lot of salt.

obp February 12, 2017

Very delicious. Amazing that something so satisfying is made without cream or butter.

Alice February 9, 2017

I just made this soup and it's a bowl of silken deliciousness! Even before the 20-minute resting stage it was perfectly thick. I added more salt while it was simmering since that's when one would typically add salt to a soup, and I only added four cups of water and skipped the additional 1/2 cup. I finished it with few drops of lemon juice along with the olive oil and pepper, and added a twist of ground sea salt. If you know French home cooking you'll get what this recipe is all about. Simplicity from just a few ingreds. This tastes like something I would be served at my Aunt Madeleine's table.

Allison T. February 9, 2017

I use vegetable stock and add bay leaves. SO good! I seriously eat it at least a few times a week.

Alice February 9, 2017

Great idea! I was thinking of bay when I made it.

Jeffrey W. February 9, 2017

Mindless drones lend my your ears..........recipes are a guide for the intelligent cook and nothing more.(mic drop)

Tamara N. February 3, 2017

For me it was bland. Next time I would add some stock, maybe turmeric to help it along.

Ali W. January 9, 2017

This soup is SO good, its flavors are so delicate coming from a few simple, fresh ingredients. I'm a fan.

Martin November 7, 2016

Pleasantly surprised. Super simple, which is a huge plus for me, and not so bad at all (this coming from a someone who is married to a vegan). A gem of a recipe.

LauriL September 25, 2016

Without getting distracted by all the comments below....I love this recipe. Thank you Kristen for finding and sharing it!

Glenn September 18, 2016

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.

Jim M. September 18, 2016

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.

akrainey February 14, 2017

Thank you, Jim. You just addressed my pet peeve in recipe comments.

Sigita September 18, 2016

Totally agree with Glenn and just the simplicity of the recipe makes it so special.

Glenn September 18, 2016

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.

cookinalong September 18, 2016

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.

Pamelarkspur September 18, 2016

Very well-said, Cookinalong. Thank you for your intelligence and your equanimity.

nutcakes September 19, 2016

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.

Jim M. September 17, 2016

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.

julianna K. September 17, 2016

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!

cookinalong September 16, 2016

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?

Dianne J. September 16, 2016

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.

Claire S. March 16, 2016

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.

Cheri M. January 31, 2016

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.

Chloe B. January 30, 2016

enough salt is the key! southern gals everywhere should happily rejoice that this soup thickened up could sub nicely for grits

Cheryl January 29, 2016

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!

Cheri M. January 26, 2016

Making this now, confused about liquid is that 5 1/2 cups 20 fl oz approx 1ltr?

emliza January 27, 2016

5.5 cups or 44 fl oz

Jeff January 24, 2016

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.

Debbie January 9, 2016

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!

Christina D. January 2, 2016

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.

suzi November 30, 2015

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!!

Regine November 30, 2015

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).

CH November 17, 2015

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.

Glenn November 17, 2015

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.

Regine November 13, 2015

Julianna, you could not have said it better.

julianna K. November 13, 2015

i think the issue here is the difference between ( subjective, to be sure) as to what is bland and what is subtle. I like both at different times. This soup I loved and added nothing. I did however partner it with a spinach lemon juice salad for CONTRAST, not to add anything to the soup. Vive le diference.....

Regine November 13, 2015

2 things are important for the soup to be good. I made it a few times and it was very tasty.
First, use enough salt. Another Food52er said to add 1 1/2 tsp salt (table salt), and I think she is absolutely right. Second, use
a good olive oil and make sure you drizzle some on your individual portion prior to eating. Many recipes that are good may end up tasting bland if the right amount of salt is missing.

Pamelarkspur November 13, 2015

Ages ago, I commented that this soup was bland, boring, and useless. I was slammed for having no taste. HELLO, PEOPLE: If you have to add ingredients to make this soup palatable, you are altering the original recipe and thereby admitting that, as written, it is inedible (unless you like eating dishwater)! I often wonder if the good folks at Food 52 published this recipe as a joke and laugh every time someone goes into raptures over it.

Amanda November 16, 2015

I agree, the soup is flat and tasteless. A recipe in which you have to add multiple additional ingredients to help bring out flavor is not a reliable recipe.

mizerychik November 16, 2015

Agreed. There's nothing special or delicious about this as written, and the fact that everyone is making modifications is proof of that. Kitchenette recently wrote a post about how sad and awful this recipe is, even though it looks beautiful.

Pamelarkspur November 17, 2015

Sanity! Thanks, Amanda and mizerychik. And thanks for the link to Kitchenette's critique--it is a very humorous read.

Pamelarkspur November 17, 2015

http://kitchenette.jezebel.com/turns-out-blending-cauliflower-and-hot-water-doesnt-re-1739253225

Monika M. November 13, 2015

Yes. Everyone did add an ingredient or two. I added leftover roast garlic mashed potatos, about one and a half cups cold mashed to the step where you added 4 cups of water. That certainly fixed the consistency. I made sage chive and black pepper crostini and floated them on top of the soup. Nice crunchy addition to the smooth texture.

daringkelley November 10, 2015

I modified this recipe as follows: to the onions I added 2 cloves of roasted garlic, 1/2 a shallot, and fresh rosemary. I substituted chicken stock for the water and used 1 cup less liquid. I blended 1/2 cup of heavy cream into the finished soup and garnished with some black truffle oil and fresh dill. Absolutely divine!!! Velvety smooth with rich flavor. I will make this soup again and again!

Bigjim November 9, 2015

Then I would suggest your are making it incorrectly. This soup is outstanding for it's flavor and simplicity. I have been following this thread for years and what I take away is that alterations are not because the soup is bland, but that it lends itself to endless options. I am glad to see and try some of them, but when I want an easy, rich, satisfying meal, I stick with the original.

Nancy M. November 9, 2015

I made this soup correctly and thought it was bland. There were so many positive reviews that I thought I had made some kind of mistake so I made it again, still correctly, still bland. I agree that there are many possible adaptations for this soup, but I don't think it has enough going for it to even bother with them. I don't know Amanda and have no reason to defend her from your snarky comment, but I am here to say that there is nothing rich or satisfying about this soup.

Amanda November 9, 2015

This soup is surprisingly bland, I notice almost everyone needs to make adjustments in order to give it depth and flavor. I'm disappointed with this recipe and had to make changes to make the batch into something edible.

hookmountaingrowers November 5, 2015

My take on this lovely recipe: small can of coconut cream, lemon grass stalks and keffir lime leaves. Sublime!!

Susan October 26, 2015

Try using "Black Garlic" it added depth and a drizzle of truffle oil. Pecorino shavings to top it off! yumdelish!

stephen August 19, 2015

simply deliscious

SarahBunny August 15, 2015

The only change I made was to omit the final half cup of hot water -- I agree with other reviewers that this soup is thin. The flavor is fantastic, though. I used purple cauliflower and the color was mind-blowing -- makes me wish I'd had dinner guests to freak out with (naturally) pale purple soup!

RobR August 10, 2015

If you aren't concerned with keeping the color a pure white, there are a lot of things you can do with this. Allowing the onions to caramelize slightly in the first part of step 2 (after the water cooks away) will add some flavor. I also throw in a half cup of uncooked lentils in the second half of step 2 and puree that in. The lentils improve the texture quite a bit I think, but if you add two much you start getting lentil soup. Also, I made garlic confit (there's a recipe up here) and threw a few cloves of that in during step 2.5. Really good.

Dianne J. July 14, 2015

This soup is very light and tasty, but use at least 1 cup less water, or more cauliflower. Otherwise, it's a pretty watery soup.

Irene June 28, 2015

I have make this many times but I use brown butter instead of olive oil the best soup I have had.

Strohm A. April 27, 2015

I made something similar to this the other night, except I roasted the califlower instead of stewing it.

Kathleen April 12, 2015

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

Anuradha S. March 27, 2015

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

Wendy C. March 25, 2015

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

AmyRuth March 23, 2015

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

suzi March 23, 2015

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

suzi March 23, 2015

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

Regine March 17, 2015

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

Regine March 16, 2015

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

Mary March 17, 2015

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

Regine March 16, 2015

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

Anna S. March 16, 2015

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

Glenn March 16, 2015

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

pcskinner March 8, 2015

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

dajnyc March 7, 2015

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

julianna K. February 20, 2015

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

Glenn February 20, 2015

Interesting! I'll try it. Thank you.

Lula M. April 18, 2015

Was that inspired by America's Test Kitchen Cauliflower soup recipe?

Glenn May 8, 2015

So I just made this again. I added half the cauliflower in the second stage as Julianna Kapp suggested (thank you), added five cloves of garlic in the second stage (I love garlic). Added one strip of Kombu in the first stage, and another in the second stage. It is SO delicious -- but a little too salty (I should have omitted the 1-1/2 tbsp salt given the Kombu).

JORJ February 17, 2015

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

RavensFeast February 17, 2015

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

Pegeen February 17, 2015

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

Nyborg February 3, 2015

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

Glenn February 3, 2015

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

Mahadana February 3, 2015

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

Glenn February 3, 2015

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

Karen January 19, 2015

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

Elizabeth M. January 9, 2015

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

Barbara B. January 10, 2015

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

marvista January 2, 2015

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

dcfoodie December 30, 2014

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

Key December 24, 2014

I'm with Tbird and Nancymk - after making this twice, I found it to be consistently and exceptionally bland. Adding things to try and make it not bland would only serve to glop it up.

HaylesYeah December 18, 2014

The soup is so perfect and so easy it's become a weeknight staple. Plus it's been my go-to recipe for my friends with babies (and even they are fans too). I've only ever added a whips of truffle oil or black maldon salt to garnish at the end because I'm too paranoid to muss up perfection. But I may try to sub the water for homemade stock next week. Folks who've done this, what's your gauge?

chichichicken November 29, 2014

Such a delicate and beautiful soup! I cooked the onion slices in coconut oil and pork lard and halfway through I added chopped garlics and some pine nuts. I also used store-bought chicken broth (Maggi to be exact). The end result was silky, nutty, and delicious soup. Next time I'll try with homemade homemade vegetable stock or dashi.

Ralph T. November 16, 2014

Substituted low sodium chiken broth for the water and also added a little heavy cream for richness. Drizzled a little Extra Virgin Olive oil and a dollop of Creme Fraiche. Also added seasoned croutons. Was trying (successfully) to duplicate a meal I had in Aubeterre, France.

reneej November 7, 2014

I'm not sure how to remove myself from getting an email every time anyone comments on this thread.
Any ideas?

emliza November 7, 2014

I love this soup! I have it with grilled portobello mushrooms - fabulous.

Madelaine L. November 7, 2014

I have not made this soup yet but I'm thinking a drizzle of white truffle olive oil sounds lovely. Now I'm going to have to go out and buy some tomorrow!

Tbird November 6, 2014

Well here's a first. A negative review. Followed directions exactly, and got a bland soup. I've added lots of salt and pepper to give it some flavor. Bummed, as I was expecting a great soup. Nancy McK... I'm in agreement with you. I think Chicken Stock would have been better, but not sure if that would have done it. Oh well, can't win em all and it was a low cost investment.

Now... what to feed my kids, because they're still hungry!! :)

maggie R. November 6, 2014

I am making this soup again because it is so good. I used all chicken broth instead of water and toward the end threw in a rind of Parmesan cheese. Delicious!

Nyborg November 4, 2014

I made this soup again last week, for about the fourth time since first finding the recipe. It was incredibly delicious. Used fresh cauliflower from the greenmarket. Otherwise followed the recipe to the letter. Thanks again for the recipe!

Nancy M. November 4, 2014

I think it's hilarious that you keep printing this recipe. I made it once and thought it was bland and boring. Everyone kept raving so I made it again. And guess what? It's bland and boring.

Kinnari October 14, 2014

This soup was absolutely delicious. I made a few modifications because I don't have enough cauliflower, but it turned out great. To start, I added 2 garlic cloves halfway through cooking the onions. I used a purple cauliflower and two small heads of super sweet corn. IT was perfect combination; corn and cauliflower. For a small kick, I added a pinch of cayenne and 1 tsp. of crushed red pepper!

Kashap October 11, 2014

Just made this soup. Based on the comments think it will be perfect for my friend who just had quite major surgery that included her abdomen and whom I'll be taking care of when she comes home from the hospital. Can this soup be frozen and then reheated?? Many thanks, K.

Kristen M. October 11, 2014

I haven't tried it myself, but I'm pretty certain freezing and reheating would be just fine. So glad you liked it -- hope your friend does too.

claire M. May 3, 2014

Instead of pepper, add some dukkah. Delicious!

Mary April 27, 2014

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.

RavensFeast April 5, 2014

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.

Ukes March 19, 2014

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!

Loredona March 13, 2014

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

Loredona March 13, 2014

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

Nyborg March 12, 2014

This is an exquisite soup. Worked beautifully.

Douglas March 10, 2014

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

preppy March 5, 2014

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

CookedGoose March 5, 2014

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.

Celeste March 5, 2014

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

pcskinner October 11, 2014

Let us know how the broccoli soup compares.

Celeste March 5, 2014

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

preppy March 5, 2014

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

Celeste March 5, 2014

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.

preppy March 5, 2014

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

Celeste March 4, 2014

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

preppy March 4, 2014

I tried with broccoli and it was not good!

Celeste March 4, 2014

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).

Rhetorical February 28, 2014

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.

CookedGoose February 20, 2014

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.

Allyson Q. February 10, 2014

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.

AnnaJaye February 9, 2014

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!

Sheane H. February 9, 2014

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

Patty February 5, 2014

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!

Felicia February 5, 2014

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!

Nancy M. February 3, 2014

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.

Camille M. February 3, 2014

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.

pcskinner January 28, 2014

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

Gayle F. January 28, 2014

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.

cranberry66 January 27, 2014

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!

preppy January 21, 2014

Absolutely delicious!!!!! And so little calories

Pat E. January 20, 2014

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.

insecureepicure January 19, 2014

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

Pamela January 11, 2014

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!

suzi January 6, 2014

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!!

JohnL January 6, 2014

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.

suzi January 7, 2014

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 : )

suzi January 7, 2014

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.

Rebecca B. January 26, 2014

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!!

Pittsburgher January 29, 2014

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.

Rkelly3042 January 1, 2014

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

JohnL December 24, 2013

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.

JohnL December 20, 2013

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.

Chickenfog December 17, 2013

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.

JohnL January 9, 2014

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.

Mahadana December 16, 2013

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.

runner115 December 16, 2013

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!!!

LULULAND December 16, 2013

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.

JohnL January 9, 2014

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.

KellyBcooks December 16, 2013

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.

Mahadana December 15, 2013

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

Pamelarkspur December 15, 2013

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.

nutcakes December 15, 2013

Doesn't being so overwhelmingly outnumbered tell you anything?

JohnL January 9, 2014

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!

Sharon January 21, 2014

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

Nancy M. February 3, 2014

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.

cooking44 November 24, 2013

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.

baggypants2 November 19, 2013

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.

strawberrygirl November 19, 2013

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.

Windtryst November 15, 2013

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.

Maddy November 15, 2013

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.

NuMystic December 15, 2013

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.

horriblesoup November 14, 2013

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.

Bigjim November 15, 2013

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.

Eileen G. November 20, 2013

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

carswell November 26, 2013

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.

[email protected] December 8, 2013

I made this last night and could not disagree more! It is delicious and so easy. Perhaps you needed to adjust your seasoning? I know I had to add a bit more salt once it was done to get the taste just the way I like it.

NuMystic December 15, 2013

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.

Elizabeth E. January 1, 2014

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!

Michele January 26, 2014

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!

MCH November 14, 2013

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

miamineymo November 12, 2013

Can I make this a few days before Thanksgiving?

Jane O. November 12, 2013

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.

Duncan B. November 10, 2013

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.

soojasaurus November 5, 2013

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!

Jennywren October 31, 2013

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.

tvwells November 10, 2013

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.

Tacophan October 31, 2013

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

nutsnberriesteri October 30, 2013

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!

Bigjim October 23, 2013

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

HelloSpark October 21, 2013

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

runner115 October 16, 2013

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!

reneej October 15, 2013

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

Caroline C. October 9, 2013

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

Susan M. October 8, 2013

Made the soup exactly as directed and it was AMAZING!

Jane O. October 6, 2013

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

John September 22, 2013

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

Windtryst September 22, 2013

Your kidding, right?

Pegan September 22, 2013

maybe you forgot the onions?

nutcakes September 23, 2013

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.

Cookie16 October 15, 2013

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.

catalinalacruz October 20, 2013

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.

Yazoolulu September 16, 2013

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.

SpaCook October 4, 2013

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

Beautiful, M. September 11, 2013

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.

Barbara G. September 8, 2013

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.

cschaefer July 10, 2013

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!

deepa June 9, 2013

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/news/633580-sunday-and-a-gobi-manchurian-dish

Chloe8 June 7, 2013

Amazing, got to go down to the supermarket.

Deborah L. May 8, 2013

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.

fantasticna April 19, 2013

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

Miss C. March 18, 2013

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

alex D. March 2, 2013

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 :)

alex D. March 2, 2013

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

linzcamp March 1, 2013

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!

mermaid173 February 22, 2013

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!

Patty123 February 13, 2013

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

tatiana131 February 7, 2013

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.

sheimoon February 3, 2013

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.

Noni G. January 23, 2013

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.

nutsnberriesteri January 13, 2013

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!

Rabia S. January 12, 2013

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

nogaga January 9, 2013

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

riv January 6, 2013

Try this with a drizzle of sriracha-yum!

ChristyBean January 3, 2013

Another home run with the Genius Recipes!

KellyBcooks January 2, 2013

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

DjeenDjeen January 2, 2013

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

KarenO January 2, 2013

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

amyjoy007 January 1, 2013

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!

kvickers December 18, 2012

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.

buddhawasahindu December 12, 2012

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

noahluck December 9, 2012

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.

Pegan December 2, 2012

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.

Burf December 1, 2012

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.

emliza January 26, 2015

My fave comment, ever.

Park R. December 1, 2012

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.

Park R. December 2, 2012

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!

carswell November 22, 2012

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

Sandy L. November 15, 2012

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

Francesca C. November 11, 2012

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.com/2012/11/11/cauliflower-soup/
Thanks Paul! Im full and so is my wallet!

koreis October 22, 2012

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

Denise D. October 13, 2012

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

tenpenny October 3, 2012

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

gottalovekarma September 16, 2012

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!!

bmallorca September 16, 2012

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!

gottalovekarma September 16, 2012

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??

MaureenOnTheCape September 7, 2012

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.

jodyrah September 4, 2012

use chicken stock instead of water

TheLearningCook September 4, 2012

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...

jodyrah September 1, 2012

oops, should read 10 minutes.

jodyrah September 1, 2012

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.

bonniedalyan June 24, 2012

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!

Ladystiles June 19, 2012

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.

danslugs December 30, 2012

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.

ChefScott June 12, 2012

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.

serafinadellarosa May 16, 2012

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

mindia May 2, 2012

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.

lillianrossc April 20, 2012

I agree! This soup is perfect as is.

Elizabeth E. April 19, 2012

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.

micook April 11, 2012

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!

SpaCook April 10, 2012

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!

sophiacooks April 8, 2012

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

Ellen M. March 19, 2012

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.

meghzilla March 13, 2012

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

Sigita March 12, 2012

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.

annah! March 5, 2012

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

marvista March 4, 2012

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!

Momo19 February 15, 2012

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.

CoreyAnn February 14, 2012

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.

pvanhagenlcsw February 13, 2012

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.

Rustimg January 27, 2012

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

baggypants2 January 26, 2012

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.

rep18 January 26, 2012

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.

Glo January 22, 2012

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.

Pendragon January 22, 2012

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!!

connoisseur January 21, 2012

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.

reahpeah January 21, 2012

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

kaitlin.c January 20, 2012

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.

makalu January 20, 2012

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.

Hemz7781 January 19, 2012

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 :(

nutcakes January 19, 2012

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.

Hloper January 18, 2012

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.

gumgum5 January 16, 2012

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.

DibbsyChef January 15, 2012

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!

Carol S. January 12, 2012

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.

northernspy January 11, 2012

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.

Windtryst January 11, 2012

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.

AmyRuth January 10, 2012

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.

Weekday G. January 10, 2012

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.

AmyRuth January 10, 2012

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.

Patti January 10, 2012

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!

Kreardon January 9, 2012

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

jmrcnslt January 9, 2012

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).

jmrcnslt January 9, 2012

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.

bmallorca January 8, 2012

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!

KitchInspirations January 8, 2012

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!

KitchInspirations January 8, 2012

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!

JennJenB January 8, 2012

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!

MelissaR January 8, 2012

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

tweeter10 January 8, 2012

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!

Pauline F. January 8, 2012

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

Hana January 9, 2012

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.

dickensthedog January 8, 2012

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

dickensthedog January 8, 2012

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

Travisvt82 January 8, 2012

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!

peicook January 3, 2012

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.

tvwells January 2, 2012

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.

tvwells January 2, 2012

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.

TheWimpyVegetarian January 2, 2012

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...

mbj913 January 1, 2012

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

happy new year.

boccondivino!! January 3, 2012

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/2007/05/16/dining/16truf.html
2. http://latimesblogs.latimes.com/dailydish/2011/06/chef-gordon-ramsay-on-the-one-ingredient-you-should-not-have-in-your-pantry.html

ellenu December 28, 2011

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

RecipeSoup December 28, 2011

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.

Lilly V. December 28, 2011

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!

sophieDC December 19, 2011

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.

scottd1 December 15, 2011

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.

nogaga December 14, 2011

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

susie C. December 12, 2011

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

aidangilbert December 12, 2011

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.

Dynamite W. December 11, 2011

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

Kitchen B. December 7, 2011

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

Kitchen B. December 7, 2011

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

Sigita December 7, 2011

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

juliaknoth December 7, 2011

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

ejm December 6, 2011

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!

cmcdonn December 5, 2011

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 . . .

crazyblues December 5, 2011

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

crazyblues December 5, 2011

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.

winjanet December 5, 2011

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

MaureenOnTheCape December 4, 2011

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. :)

serafinadellarosa December 4, 2011

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.

Nursemegg December 4, 2011

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

Ray C. December 4, 2011

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

Hilarybee December 4, 2011

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

tgrllyct March 7, 2012

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

Hummusit December 4, 2011

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.

Kitchen B. December 8, 2011

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

Elizabeth E. April 22, 2012

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.

Elizabeth E. April 22, 2012

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!

Elizabeth E. April 22, 2012

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.

AlexValich December 3, 2011

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

wietje December 2, 2011

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

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344 Reviews