Creamy Cauliflower Soup
This soup is simply magical, and magically simple to make. And incredibly delicious!
Lunch or Dinner
About this Recipe
By: Colleen McGlynn
This soup is a revelation.
Both the ingredient list and the preparation are startlingly simple, especially when you taste just how good it is! It feels incredibly luxurious on the palate, with a lingering richness that is unforgettable. And yet, it is drop-dead simple, and quite low-calorie.
It does benefit from a really powerful blender. You can certainly use a traditional blender or food processor, but our Vita-mix imparts a texture and a consistency that lift it to a whole different level.
- 1 head cauliflower
- 2-3 cups whole milk
- extra virgin olive oil
- salt & pepper
- fennel pollen (optional)
- lemon zest (optional)
- lemon juice
Remove tough outer leaves of cauliflower and core. Roughly chop flower and put into medium saucepan with just enough milk to cover. Add a liberal pinch of salt. If desired add some lemon peel.
Bring up to a simmer partially covered and cook until fork tender.
Remove from heat and let cool to medium hot (if you’ve ever had a blender explode hot liquid on you you will know why).
Put cauliflower into a blender with some of the milk and turn to high. Add enough milk to thin to desired soup consistency. Taste and adjust seasoning adding some squirts of lemon juice to brighten.
Ladle into shallow bowls and drizzle with extra virgin oil and some pinches of fennel pollen or parsley.
May be served warm, or at room temperature.
The richness of this soup calls for a relatively lush white with good acidity.
We like it with our Allegro Bianco, but we love it with our amazing Estate Pallagrello Bianco! In both cases, the wine should be served cool, but not cold.