Cauliflower soup allows you to indulge in comfort food in a healthier way. Think broccoli cheddar or loaded baked potato soup without the calories and guilt.
Sure I am currently living in 365 paradise, but that doesn’t mean I don’t enjoy a toasty comfort meal from time to time! I don’t need to be buried in snow to crave a thick soup to warm me from head to toe, and that’s exactly how I felt when I decided to whip out this yummy treat. I must have been having sympathy chills for all of my New England family and friends who have been getting pummeled with snow.
If you know me at all, you know that I enjoy meals that can be customized or garnished. This cauliflower soup recipe calls for turkey bacon, chives, roasted cauliflower and cheddar cheese on top, all of which are optional but recommended. If it weren’t for the added cauliflower, it would almost be like a loaded baked potato soup… without the potato but with the same type of consistency.
I not only seasoned the soup with a small bit of cumin, but I also tossed the garnish cauliflower in cumin before roasting to give it that sort of nutty-peppery flavor. Not so much that it is overpowering, but enough that there are slight notes of something special.
Cauliflower has a tendency to take on the flavors it’s cooked with quite easily, being a rather bland and absorbent vegetable, so you don’t need to go overboard with the spices. I once made a cauliflower puree with minced garlic, and being as garlic obsessed as I am, I added a few more cloves than the recipe called for. Terrible idea! I have never thought “hmm, too much garlic” until that day. So anyway, go easy with the spices and only add more on the simmer after tasting.
Creamy Cauliflower Soup
1/2 stick unsalted butter
2 tbsp all-purpose flour
1 1/2 heads cauliflower, chopped into florets
3/4 cup onion, chopped
1 cup milk
4 cups chicken broth
1/4 tsp cumin
Salt and pepper to taste
1/2 head cauliflower, chopped into florets and roasted
1 tbsp olive oil
1/4 tsp cumin
Turkey bacon bits
Shredded cheddar cheese
- Preheat oven to 375 degrees F.
- Chop cauliflower into florets and steam 1 1/2 head’s worth. Set aside.
- Make roux by melting butter in a large saucepan over low heat, gradually adding in the flour.
- Add broth, steamed cauliflower, chopped onions, milk, salt and pepper.
- Bring the mixture to a boil over medium heat and then reduce to medium-low. Cover and simmer for 15-20 minutes.
- Meanwhile, chop remaining cauliflower into small florets. Toss in 1 tbsp olive oil and 1/4 tsp cumin. Spread out on a baking sheet and roast in oven for 25 minutes.
- Blend cauliflower mixture in batches until smooth. Return to pot and season with 1/4 tsp of cumin, and more salt and pepper to taste.
- Top with roasted cauliflower, chives and turkey bacon bits and cheese.