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Cream of Caulifower Soup


  • ¼ c. water or stock
  • 1 T. unsalted butter
  • 1 med. onion, coarsely chopped
  • 2 cloves garlic, sliced
  • 1/8 t. ground nutmeg, optional
  • 4 ½ c. chicken stock or vegetable stock
  • 1 ½ c. white wine, optional
  • 1 ½ lbs. trimmed cauliflower, coarsely chopped
  • ¼-½ c. heavy cream, half-and-half, or milk
  • ½-1 t. salt
  • 1/8 t. ground white or black pepper


  1. Heat the water or stock and butter in a in a soup pot over medium-low heat until the butter is melted.
  2. Add onion, garlic and nutmeg and cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes.
  3. Stir in chicken or vegetable stock, white wine and cauliflower.
  4. Bring to a boil, reduce the heat, and simmer until the cauliflower is tender, 15-20 min.
  5. Puree until smooth.
  6. Return to the pot and stir in heavy cream, half-and half or milk, salt and pepper.
  7. Simmer briefly and ladle into warmed bowls.
  8. Garnish with chopped fresh parsley or snipped fresh dill or chives.
  9. Serve with croutons, crackers or warm bread.

Published by kath on