Recipe Detail

Creamy Cauliflower Soup With Cheesy Mustard Croutons Recipe | Bo

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  1. 3 tablespoons - extra virgin olive oil, divided, plus more for serving
  2. 1 - medium onion, chopped
  3. 1 1/2 teaspoons - Diamond Crystal or 3/4 tsp Morton kosher salt, plus more
  4. 3 - garlic cloves, finely chopped
  5. 1 - large head cauliflower (21/2 -3 lb), florets broken into small pieces, core chopped
  6. 1/4 teaspoons - freshly ground white or black pepper, plus more
  7. 3/4 cups - half and half
  8. 1 tablespoons - Dijon mustard
  9. 1 tablespoons - unsalted butter, melted
  10. 5 cups - country-style bread, preferably day-old, torn or sliced into 1" cubes
  11. 1/2 cups - finely grated Gruyere or cheddar
  12. 1 tablespoons - plus 11/2 tsp fresh lemon juice


Step 1
Place a rack in middle of oven; preheat to 350°. Heat 2 Tbsp. extra-virgin olive oil in a large saucepan or small Dutch oven over medium-low. Add 1 medium onion, chopped, 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 3 garlic cloves, finely chopped, and cook, stirring, until softened and fragrant, about 2 minutes. Add 1 large head of cauliflower (2½–3 lb.), florets broken into small pieces, core chopped, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ¼ tsp. freshly ground white or black pepper, and 5½ cups 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, 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 1 Tbsp. Dijon mustard, 1 Tbsp. unsalted butter, melted, and 1 Tbsp. 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, 10–15 minutes.
Step 3
Working in batches, carefully purée soup in a blender until very smooth, transferring 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 if needed (you’re going for the consistency of heavy cream). Stir in 1 Tbsp. plus 1½ tsp. 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.


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