Creamy Cauliflower Soup
Creamy cauliflower soup is hearty without being heavy. Seasonings lend a delicate flavor to the soup, making it a great choice for serving alone or alongside other dishes.
Servings: Approximately 8
Total Time: 55 minutes
1 stick butter, divided
1/2 onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1-2 heads cauliflower, roughly
2 TB chopped parsley, fresh or dried
1 TB chopped basil, fresh or dried
2 quarts low-sodium broth or stock
(chicken is common, but use
vegetable broth for a vegetarian
2 cups whole milk
6 TB flour
1 cup half & half
2-4 tsp salt, to taste
1 generous cup sour cream, at room
In large soup pot or dutch oven, melt 4 TB butter. Add onion and garlic; cook for a few minutes, or until onion starts to turn brown. Add carrots and celery; cook an additional couple of minutes. Add cauliflower, parsley, and basil; stir to combine. Cover and cook over very low heat for 15 minutes, stirring occasionally.
Remove lid and pour in broth or stock; bring to a boil. Reduce heat and allow to simmer.
Meanwhile, in a medium saucepan, melt the other 4 TB butter. Mix flour with the milk in a small bowl and whisk to combine. Add flour-milk mixture slowly to butter, whisking butter constantly. Remove from heat and stir in 1 cup half and half.
Add cream mixture to simmering soup. Allow to simmer for 15-20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add 2-3 ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.