Cauliflower cream soup

Cauliflower cream soup is a warm and invigorating first course, quick to prepare and perfect for warming up winter evenings.

Today we offer you the recipe for preparing an exquisite cauliflower cream soup, perfect for warming up the coldest evenings or for enjoying a warm and light dish . This dish can be prepared in different ways: adding potatoes, for example, for a creamier result, or inserting aromatic herbs, spices or other garnishing ingredients: in short, there is no precise rule!

There are those who want to obtain a light cauliflower cream, those who want a dish with more substance ! With our version we will be able to please everyone: initially we will see the steps to prepare a traditional cauliflower soup, then the one without potatoes.

How to prepare the cauliflower soup recipe

1. Wash and cut the white parts of the leek, then brown it in a saucepan with a drizzle of olive oil.
2. Add the chopped cauliflower and the potatoes cut into small cubes, mix and leave to flavor for 2 minutes over low heat.
3. Cover with the broth and cook until the vegetables are nice and soft . Put the lid on and have a little patience, it will take 20-30 minutes more or less for them to cook.
4. Add salt and pepper and blend until you have obtained a nice thick and soft cream.
5. Decorate with a drizzle of oil and, if desired, some croutons before serving.

There are different varieties of cauliflower which are distinguished from each other by the color of the inflorescences. For special velvety soups, try the purple, orange or green one, as seen in this video .

Are you in a rush? Cauliflower puree can also be prepared with the Thermomix ! Let your robot take care of cooking and blending all the ingredients.

Cauliflower soup: variations

Before moving on to possible combinations to enrich your cauliflower and potato cream, we want to give you some indication of variations on the basic recipe: preparations that we often find in the best cookbooks and which therefore cannot be missed today. For example, you will certainly have already tried cauliflower puree without potatoes: to prepare it, all you have to do is omit the potatoes and add half an extra cauliflower .

If you want to make it creamier you can then, at the end of cooking and after blending the vegetable, add a little cream or coconut cream or milk. Furthermore, to better taste the taste of cauliflower, both in the original recipe and in the one without potatoes you can replace the vegetable broth with simple hot water. Just be careful to add salt well at the end of cooking.

Let's now move on to some pairing suggestions to enrich the first course:

– Let's start with the caramelized onions : cut an onion into wedges and put it in a pan with oil, balsamic vinegar, salt, pepper and brown sugar. Mix well and cook over low heat until the onions are soft. Serve the soup, adding the onions on top.
– The combination seems risky, but we also suggest you try flavoring it with some apple cubes: it will give the dish a fresh and crunchy note. Truly gourmet!
– And finally, for a special contrast of flavor and crunchiness, add some speck browned separately : you won't regret it!

For a protein-rich version, here is the cauliflower and cannellini cream soup : absolutely delicious!

Conservation

This velouté is delicious freshly made, however it can also be kept for 1 day in the refrigerator , in a special food container with a lid. We do not recommend freezing in the freezer.

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How to cook cauliflower? 13 fantastic recipes