Creamy Cauliflower Soup Recipe

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This Creamy Cauliflower Soup recipe offers up the ultimate comfort soup. Creamy, cheesy, and savory notes so deep, this will become your go-to cold weather soup for years to come.

PREP TIME

10 mins

COOK TIME

20 mins

SERVINGS

6-8

Ingredients

  • 3 small or 2 medium heads of cauliflower
  • Olive oil
  • Salt
  • Pepper
  • 4 Tbsp salted butter
  • 1 1/2 large onions, diced
  • 4 Tbsp flour

  • 2 cups chicken stock, warmed
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 Tbsp crushed red pepper
  • 16oz Monterrey Jack cheese, shredded

Creamy cauliflower soup inside two acorn squash bowls

COOKING INSTRUCTIONS:
Creamy Cauliflower Soup

  1. Preheat oven to 425º.
  2. In a large bowl, toss cauliflower florets in oil, salt, and pepper to taste. On a foil-lined baking sheet, roast for 15-20 minutes, or until desired tenderness and golden edges.
  3. Remove cauliflower from oven and mash coarsely.
  4. In a pot over medium high heat melt butter and add diced onions, sautéing until softened and translucent but not browned.
  5. Add in flour and quickly whisk to evenly coat onions. Allow to cook over medium heat for 3-4 minutes. Add in warmed chicken broth and milk and heat over medium low heat until it reaches a low boil and begins to thicken slightly.
  6. Add cauliflower, heavy cream, crushed red pepper, salt and pepper to taste and stir to blend.
  7. Working a little at a time add shredded cheese to soup and stir until melted.
  8. Garnish with roasted cauliflower florets and pepitas and serve in a roasted acorn squash bowl (optional).

PAIRINGS:
Creamy Cauliflower Soup

Chenin Blanc

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