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Creamy Cauliflower Soup
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Rating : 5
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Brief Description
A fairly easy vegetarian cauliflower soup that is delicious.
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Main Ingredient
cauliflower
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Category: Soups
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Cuisine: French
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Jan 14, 2025
Number of Servings:
Ingredients:
- 3 tablespoons - extra-virgin olive oil, divided, plus more for drizzling
- 1 - medium onion, chopped
- 1 1/2 teaspoons - Diamond Crystal or 3/4 tsp. Morton kosher salt, as needed
- 3 - garlic cloves, finely chopped
- 1 - large head of cauliflower (2-1/2 to 3 lb.), florets broken into small pieces and core chopped
- 1/4 teaspoons - freshly ground white or black pepper, plus more as needed
- 3/4 cups - half-and-half
- 1 tablespoons - Dijon mustard
- 1 tablespoons - unsalted butter, melted
- 5 cups - country-style bread, preferably day-old, torn or sliced into 1-inch cubes
- 1/2 cups - finely grated Gruyere or cheddar cheese
- 1 tablespoons - plus 1-1/2 tsp. fresh lemon juice
Directions:
Step 1
Place a rack in the middle of the oven; preheat oven to 350°F.
Heat 2 Tbsp. extra-virgin olive oil in a large saucepan or small Dutch oven over medium-low heat. Add chopped onion and season with kosher salt. Cook, stirring occasionally and reducing heat if onion starts to brown, until softened but without taking on any color, 5–7 minutes.
Add chopped garlic cloves and cook, stirring, until softened and fragrant, about 2 minutes. Add chopped cauliflower, Diamond Crystal or kosher salt, freshly ground white or black pepper, and water (the water should just barely cover the cauliflower). Bring to a boil, then reduce heat, and simmer, uncovered, until cauliflower is completely tender and starting to fall apart, about 15–20 minutes.
Stir in ¾ cup half-and-half and simmer 5 minutes; remove from heat.
Step 2
While the soup is simmering, whisk together Dijon mustard, melted unsalted butter, and extra-virgin olive oil in a medium bowl to combine; season with salt and pepper. Add 5 cups country-style bread, preferably day-old, torn or sliced into 1" cubes, and toss to coat in mustard mixture.
Scatter ½ cup finely grated Gruyère or cheddar over and toss again to combine. Transfer bread mixture to a parchment-lined rimmed baking sheet and bake in a single layer, turning halfway through, until cheese is melted and croutons are golden brown and crisp, about 10–15 minutes.
Step 3
Working in batches, carefully purée soup in a blender until very smooth, transferring the mixture to a medium bowl as you go. (Alternatively, you can use an immersion blender to blend soup in pot until smooth.) Return soup to pot and reheat over medium-low, stirring and adding more water to thin it some, if needed (you’re going for the consistency of heavy cream).
Stir in the fresh lemon juice. Taste and season soup with more salt and/or pepper if desired.
Step 4
Ladle soup into bowls. Top with cheesy mustard croutons and drizzle with more oil.
Do ahead:
Soup can be made 3 days ahead. Let cool; cover and chill. Reheat soup over medium-low, adding a splash of water to thin if needed.
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