Description
This creamy cauliflower soup is a comforting and hearty dish featuring tender cauliflower, carrots, celery, and onions simmered in a rich broth, thickened with a buttery milk roux, and finished with sour cream for extra creaminess. Perfect for a cozy meal, it combines fresh vegetables with a velvety texture and mild seasoning.
Ingredients
Scale
Vegetables
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 head cauliflower, cut into 1-inch pieces
- 2 tbsp. chopped parsley (fresh or dried)
Dairy & Fats
- 1/2 cup salted butter, divided
- 2 cups whole milk
- 1 cup half-and-half
- 1 cup sour cream, to serve
Liquids & Broth
- 1 quart low-sodium chicken broth or stock
Dry Ingredients & Seasonings
- 6 tbsp. all-purpose flour
- 1 to 2 bay leaves
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
Instructions
- Sauté Aromatics: In a large soup pot or Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add the chopped onion and cook until it starts to turn brown, about 4 to 5 minutes, to develop flavor.
- Add Vegetables: Stir in the finely chopped carrot and celery and cook for about 2 more minutes. Then add the cauliflower pieces and parsley, stirring to combine all ingredients well. Cover the pot and cook over low heat for 15 minutes to soften the vegetables.
- Add Broth and Simmer: Pour in the low-sodium chicken broth or stock. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes to meld the flavors.
- Prepare the Roux Mixture: In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. In a medium bowl, whisk together the all-purpose flour and whole milk until smooth. Slowly pour this mixture into the melted butter, whisking constantly, and cook for about 5 minutes until thickened.
- Add Half-and-Half: Remove the thickened mixture from heat and stir in the half-and-half. Then add this creamy mixture to the simmering soup. Drop in one or two bay leaves and allow the soup to simmer for another 15 to 20 minutes to develop richness. Taste and adjust seasonings with salt and pepper as desired.
- Finish and Serve: Just before serving, place the sour cream in a serving bowl or soup tureen. Ladle 2 to 3 portions of hot soup into the bowl and stir well to combine with the sour cream. Pour the remaining soup into the bowl and stir again. Alternatively, serve soup in individual bowls and top each with a dollop of sour cream. Serve immediately while hot.
Notes
- Ree Drummond’s creamy cauliflower soup is a comforting and wholesome dish packed with fresh vegetables.
- The use of a milk and flour roux adds a velvety texture to the soup.
- Adjust the seasoning to your taste by adding more salt or pepper during the final simmering stage.
- For a vegan version, you could substitute plant-based milk and broth and omit the sour cream or use a vegan alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 1213
- Sugar: 31 g
- Sodium: 1788 mg
- Fat: 94 g
- Saturated Fat: 55 g
- Unsaturated Fat: 36 g
- Trans Fat: 3 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 33 g
- Cholesterol: 257 mg
