Fall
Roasted Cauliflower Soup with Chimichurri and Poblano Creme Fraiche
Popular on Food52
74 Reviews
Molli D.
March 30, 2023
Susan. Can’t wait to try this delicious sounding soup….cauliflower is one of Art’s favorites! Molli
Joel E.
December 31, 2017
Strange that no one mentions that the poblano cream recipe can’t work because the cream turns into butter if you do it this way. I had to rescue the stuff. Not smart. You should test recipes before publishing.
Gele
November 23, 2017
This soup is one of the favorite in our house. Everyone loves it. I modified the recipe; I make a larger portion, usually using two cauliflower heads, three leaks, onion and add more chicken broth less water, more cheese, no heavy cream. I don't bother with chimichurri, we use a drizzle of any hot sauce. The soup is excellent!
houlaNOLA
January 12, 2017
Disappointing. Way too laborious for the end result. I made everything exactly as described and the results were visually unappetizing and pretty bland even with the chimichurri and poblano creme fraiche.
Susan P.
January 12, 2017
I'm so sorry you were so disappointed! Food, as you know, is very subjective. What one person loves, another can't stand. Others have enjoyed this recipe, but I know not everyone will. It is, as you say, time consuming to make. Very sorry!
Laura B.
October 29, 2015
I made this for dinner last night and was so underwhelmed. It was actually quite bland despite the chimichurri and poblano creme fraiche, and for the time I spent creating each, I was really disappointed. Not a keeper.
BlondeApple
October 4, 2015
This soup was rustic and so tasty. Perfect for transitioning into cooler weather especially with all of the produce being in season in the northeast. So fresh with a subtle heat. Enjoyed by all including our picky 3 year old. Plenty of extra chimichurri to go around for later uses. We'll use it over roasted sweet potatoes later this week. Definitely a keeper--thanks for sharing.
Loretta F.
August 19, 2015
I am going to make this tonight and have to ask: Do you mean that the cook should add the entire batch of chimichurri to the soup or just a few tablespoons? Thanks! I cannot wait to put my farmer's market cauliflower to good use!
Heather
April 9, 2015
I completely see why this recipe is a winner. I got to do two new things; dry roast veggies (I've always splashed in oil....I enjoyed the effect...somehow toastier without the oil) and make a chimichurri. My husband enjoyed the soup sans chimichurri (I took some out knowing he is not fond of cilantro), but I really loved the freshness and bit of heat it brought, And the poblano cream....who couldn't love that. Thank you for the celebration of flavors in this dish.
KitKat84
September 22, 2014
This was good! I added some extra onion and celery, extra veg broth (instead of chicken), some extra salt and pepper, then used coconut cream instead of dairy cream. I left out the sauce and crème fraiche, being short on ingredients. Next time I will try the crème fraiche. I plan to use coconut cream with that too.
Sue B.
September 16, 2014
Why is it that some vegetarians think that the inclusion of Chicken Broth is OK? That is NOT vegetarian by nearly anyone's definition. Why not simply cook this on a veggie broth? I'll be trying it that way.
TheWimpyVegetarian
September 16, 2014
You're correct, but this isn't intended to be a vegetarian recipe. If you are vegetarian, by all means use vegetable broth, or even water. Both will work fine, although I think a vegetarian broth will provide more flavor than water.
Änneken
August 9, 2014
I have just made this soup and it was incredible! Though I should add that I modified it a bit as wasn't in the mood for adding cheese and heavy cream (it is late night in Europe as I am typing). Instead of water I used my homemade vegetable stock. And what I can I say, wow, wow, wow! I have made similar soups before, i.e. roasting the veggies before they go into the soup and in my opinion that makes a big, big difference. Will definitely make this again!
beccaoco
May 28, 2014
Way to much work for this soup. The color does not look like the photo after adding the chimichurri. the whole thing turned green. The taste is kind of off too. I'm wondering how this was the "contest winner"???
gillianknitsalot
February 14, 2014
I loved the base but I thought adding the entire amount of chimichurri was too much; I could no longer taste the cauliflower base. Next time I think I'll add the chimichurri slowly to taste & use the rest for a skirt steak to serve alongside. The poblano creme fraiche was AMAZING!
candice
February 4, 2014
Made this tonight and it was really yummy! My Russian (meat and potatoes eating) husband loved it as it reminded him of potato soup. I had a Dr Evil laugh in my head as he was getting a hefty servings of organic cruciferous veggies! Will definitely make this again - thanks!
TheWimpyVegetarian
February 5, 2014
hahaha! I have the exact same laugh when I successfully hide tofu in a casserole, and my husband Carnivorous Maximus raves about how good it is...LOL.
Kelly
February 4, 2014
I made this last night and it was delicious! I skipped the step of making a separate chimichurri sauce and instead added chilis, cilantro, garlic, lemon and mint to the soup prior to blending. I did make the poblano crème fraiche which I stirred in when serving, yum!
Jennica
January 6, 2014
I served this at dinner with friends and it was a huge hit. It's not hard to make, just requires washing multiple dishes. I like that it can be make early in the day and assembled last-minute once the base soup is re-heated.
Ariana
December 20, 2013
I have made it. I just thought it was a lot of work and would not do it again. I wouldn't have commented if I hadn't made it.
MarshaF
September 18, 2013
Super excited to make this soup after reading the reviews. Tastes weird, so not my favorite. This recipe is quite a bit of work and mine was really thick even after thinning it with water. The poblano/creme fresh combo is the same color as the soup so mine was not as pretty as the photo. Just kinda a mess I'm sorry to say.
TheWimpyVegetarian
September 18, 2013
I've made it dozens of times now, and really sorry it didn't work for you. Thanks for letting me know!
Yossy A.
January 14, 2012
This soup is so fantastic. Someone served it to me at a dinner party and I practically jumped across the table to get the recipe from him, then made it myself the very next day. I subbed parsley for the cilantro in the chimichurri because I had it on hand and it was still delicious!
TheWimpyVegetarian
January 14, 2012
Wow! Thank you so much!! What a wonderful way for me to start my day with your generous comment. I'm so glad you enjoyed it so much!!!
merrymaker
December 31, 2011
So so so good! Man. Delicious!
I used veggie broth and plain Greek yogurt instead of heavy cream and welll, it might just be my favorite soup ever.
I used veggie broth and plain Greek yogurt instead of heavy cream and welll, it might just be my favorite soup ever.
TheWimpyVegetarian
December 31, 2011
I'm making it with yogurt next time too! Thanks so much for your feedback - I'm so glad you liked it so much. You made my day!
VanessaS
November 23, 2011
I made this the other night and loved it - who knew chimichurri would be so good with cauliflower! This is definetly going on the repeat list.
TheWimpyVegetarian
November 23, 2011
It IS surprising what a great match they are - I agree! For something simpler with this combination, try slicing the cauliflower in thick slabs and roasting it and then drizzle the chimichurri on it to serve. I'm so glad you loved this soup. Thanks for letting me know!
malw
November 2, 2011
MADE THIS TONIGHT. IT WAS GOOD.
TheWimpyVegetarian
November 23, 2011
I'm so glad you enjoyed it! Thanks so much for letting me know!
tota
October 5, 2011
We loved this soup, but I only had a purple cauliflower at home (maybe it was broccoli romanesco? it came in my CSA box without a list last week) and I found: the color was a bit weird, to be expected, but also, the chimichurri was slightly overpowering. Anyone else have that? Could be,since there is no specific weight for cauliflower given, that mine was a bit light and I needed to ramp it up for more cauli flavor. It was still yummy, and I'll do it again. I,too,used veg. stock instead of chicken, but like the idea of light sour cream.
healthierkitchen
April 15, 2011
Just seeing this for the first time now - just delicious. Will make soon!
TheWimpyVegetarian
April 15, 2011
Thanks healthierkitchen!! I'd love to hear what you think if you make it!
hardlikearmour
March 1, 2011
OMG! This is on the menu for my next dinner party.
TheWimpyVegetarian
March 2, 2011
Hey thanks HLA!! I really hope you like it! Let me know if you try it!!
ChiFoodLover
March 1, 2011
Thank you very, very much for this absolutely DELICIOUS recipe! I made this last night and savored every spoonful. It's definitely a keeper and I can't wait to have another bowl tonight!
TheWimpyVegetarian
March 1, 2011
Wow! Thanks so much - I'm so glad you liked it! You've made my day!
McPoLanders
November 9, 2010
Wow! I made this for dinner tonight and it is absolutely amazing!! The only thing I changed was using veggie stock instead of water and chicken stock and for the creme fraiche (to make it a bit more healthy), I substituted light sour cream for the cream and creme fraiche. Thank you!
TheWimpyVegetarian
November 10, 2010
Hey thanks McPoLanders!! I'm really happy you liked it so much! And I really appreciate the feedback. I'm thinking of making a pot of it tomorrow - I always love to have soup when it's cold and rainy outside :-)
csheago
November 3, 2010
Made a variation of this the other night with what I had on hand. Awesome. Had to use Pecorino rinds in the broth, and used a homemade veg stock and sweated everything in bacon fat but the proportions and compliments to this recipe were PERFECT. Roasting is key and the cheese is not an overpowering addition. Such a good guide. It was wonderful.
TheWimpyVegetarian
November 3, 2010
Thanks so much for the feedback! I'm so glad you liked it so much and really glad the directions worked so well for you!
phyllis
February 7, 2010
Wow. This soup sounds amazing. I often cook Daniel Boulud's Cauliflower with Apples and curry soup, but this one is so different I can't wait to try it. Thank you.
maryvelasquez
February 7, 2010
This was my super bowl pick. I am a sucker for chimichurri sauce and spicy food and I loved the layers of flavor in this soup. It really opens up so many possibilities for adding zip to other mild soups. Thanks!
TheWimpyVegetarian
February 8, 2010
Me too! I love spicy food. I'm so glad you enjoyed it - thanks for the comments!
amelinda
January 12, 2010
Oh my goodness, this sounds heavenly. Do you think you could use a soaked dried poblano if you don't have fresh on hand?
TheWimpyVegetarian
January 12, 2010
Great question! I'm lucky enough to live where we get these peppers fresh year-round, so I'm honestly not sure if the dried would have a more intense flavor that would overwhelm the roasted cauliflower flavor or not. You could go with dried, which would be ancho chilies I believe, and just use half of it to test the flavor. And then add more into the blender until you get the flavor and spice balance you prefer. Or you could substitute Anaheim peppers - just make sure to roast, seed and skin them as they have a tough skin.
wanderash
January 7, 2010
I have all of these ingredients in my fridge; I am going to make this tonight- it looks divine! Congrats! I make a very similar pablano crema sauce that I serve as a condiment to taco- so good!
TheWimpyVegetarian
January 8, 2010
Hope you enjoyed it last night!! And I agree, I keep the poblano crema sauce in a squirt container in the frig and put it on all kinds of things to add a little softened heat.
AntoniaJames
January 7, 2010
Okay, ChefSuzanne, here is a small challenge . . . . if you wanted to serve this soup to someone who could not, for health reasons, eat chilis or peppers, what would you use to flavor the Creme Fraiche? The soup alone looks heavenly, but a squirt of something flavorful in a creme fraiche base would make it even more divine. Any ideas (anyone)??
TheWimpyVegetarian
January 7, 2010
Off the top of my head, I would consider melting cheese and whisking the creme fraiche into it - like manchego cheese, Gruyere. The roasted flavors would go well with a cheddar too, but it wouldn't mix well with the chimichurri. So if you went with cheddar I'd nix the chimichurri (which also has serrano peppers in it). If you nix the chimichurri, you could flavor the creme fraiche with curry. That would go great with the roasted cauliflower flavor. I'm sure there are other ideas, and am interested in hearing what other people think.
AntoniaJames
January 7, 2010
These are terrific ideas! I'll look forward to seeing what others come up with, too. The variations are what make a dish like this so wonderful. You start with something fundamentally delicious, and just make it better in a lot of different ways. With all the brilliant minds here, this is going to be good!
TheWimpyVegetarian
January 7, 2010
I've not been able to go on this site much the last few weeks as we were out of town in the mountains for the holidays, had houseguests, and then I was getting ready for my first catering event and cooking class which all took place yesterday. What a wonderful surprise this was when I went online and visited this site after a looooong day. Thanks Amanda and Merrill for selecting this recipe of mine!!
melissav
January 6, 2010
Can't wait to try this as roasted cauliflower is a favorite of mine. Thanks for the recipe.
Alfonso C.
January 6, 2010
I wonder if one could substitute the Creme Fraiche wiith a non fat yogurt, like Faje?
TheWimpyVegetarian
January 7, 2010
I haven't tried it, but on the surface of it I can't see a reason it wouldn't work well. Yogurt has more "tangyness" than creme fraiche, so the flavor will be slightly affected, but it's always fun to try different versions with various substitutions. Sometimes that's how you come up with something even better!
AntoniaJames
January 6, 2010
As a committed lover of all things cauliflower, I can't wait to try this one . . . . I've never roasted a cauliflower before, and was just thinking, yesterday, that I need to try it, having had such amazing success with the roasted Brusslies, using Tad's method. Thank you, Chez Suzanne, for posting this!
TheWimpyVegetarian
January 7, 2010
Thanks so much! I've always simmered cauliflower in some kind of broth mixture, but found that the delicate flavor of cauliflower prepared this way could easily be overpowered by later additions to the dish like cheese or peppers. This was my first attempt at roasting the cauliflower to bring up the flavor more. Hope you enjoy it too!
theicp
December 11, 2009
Loving your recipes - this looks fantastic. Could be great with the Southwestern Christmas dinner I'm going to make this year!
TheWimpyVegetarian
December 11, 2009
Thanks so much! I love southwestern cooking. I do a Southwestern Thanksgiving and like your idea of a Southwestern Christmas dinner. Enjoy!
See what other Food52ers are saying.