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
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4 months ago obp
Very delicious. Amazing that something so satisfying is made without cream or butter.
5 months ago Alice
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.
5 months ago Allison Turi
I use vegetable stock and add bay leaves. SO good! I seriously eat it at least a few times a week.
5 months ago Alice
Great idea! I was thinking of bay when I made it.
5 months ago Jeffrey William Hosford
Mindless drones lend my your ears..........recipes are a guide for the intelligent cook and nothing more.(mic drop)
5 months ago Tamara Nichols
For me it was bland. Next time I would add some stock, maybe turmeric to help it along.
6 months ago Ali Worthalter
This soup is SO good, its flavors are so delicate coming from a few simple, fresh ingredients. I'm a fan.
8 months ago Martin
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.
9 months ago LauriL
Without getting distracted by all the comments below....I love this recipe. Thank you Kristen for finding and sharing it!
9 months 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.
9 months 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.
4 months ago akrainey
Thank you, Jim. You just addressed my pet peeve in recipe comments.
9 months ago Sigita
Totally agree with Glenn and just the simplicity of the recipe makes it so special.
9 months 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.
9 months 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.
9 months ago Pamelarkspur
Very well-said, Cookinalong. Thank you for your intelligence and your equanimity.
9 months 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.
9 months 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.
9 months 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!
9 months 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?
9 months 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.
over 1 year 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.
over 1 year 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.
over 1 year ago Chloe Bennett
enough salt is the key! southern gals everywhere should happily rejoice that this soup thickened up could sub nicely for grits
over 1 year 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!
Showing 25 out of 332 comments