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Cauliflower Soup

By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup.

  • Servings: 4
Cauliflower Soup

Source: The Martha Stewart Show, February 2010


  • 3 tablespoons olive oil, plus more for frying
  • 1 large head cauliflower, trimmed, halved, and cut into 1/4-inch slices (7 to 8 cups)
  • 1 shallot, thinly sliced
  • 5 to 6 cups Homemade Vegetable Stock , heated through
  • Coarse salt and pepper, to taste
  • 1 cup 1/4-inch cubes brioche bread
  • Fresh flat-leaf parsley leaves, for garnish


  1. In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add cauliflower and shallot; cook, stirring occasionally, until cauliflower begins to lightly brown and is completely softened, 10 to 12 minutes.

  2. Working in batches, transfer cauliflower and shallot to the jar of a blender. Add enough of the heated stock to easily blend and process until smooth. Pass through a fine mesh sieve or chinois and transfer to a medium saucepan. Bring to a simmer over medium heat; season with salt and pepper. Cook until heated through.

  3. Fill a small skillet 1/4 inch high with olive oil; heat over medium heat. Add bread cubes and cook, stirring frequently, until bread is toasted. Transfer to a paper towel-lined plate to drain; season with salt and pepper. Add parsley leaves to skillet and cook until crisp; transfer to a paper towel-lined plate to drain.

  4. Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve.


Reviews (5)

  • beagle28 5 Dec, 2010

    I built up a nice fond by not using a non-stick pot. Then I poured broth in and scrapped up the brown bits from the bottom. This led to a very flavorful soup. I also added several drops of tobasco and caraway seeds (a classic in creamy soups). Super good! So easy! And healthy.

  • neatstuff1001 13 Sep, 2010

    I added ground nutmeg (1/4 tsp), garlic (2 cloves) and a bay leaf, and some Cajun seasoning (1/4 tsp). Instead of vegetable stock, I used chicken stock, since I had some homemade stock on hand.

    I added the stock to the pot, heated it through, and used a hand blender to puree the soup.

    I put the heat back on for a few minutes after I added a splash of Almond milk, since I didn't have milk.

    The results were awesome!

  • margota 5 May, 2010

    I did add crushed red pepper - it was lovely. I think the next time I do this, I will roast the cauliflower and add some whole garlic cloves. I don't have a skillet big enough for a whole cauliflower.

  • mamaamerica 22 Mar, 2010

    I loved this soup~! So did my husband. I used a huge sweet onion and next time will try it with some crushed red pepper (thought about it but didn't want to divert from the original recipe on the first try~!) Enjoy~!

  • leighannet 22 Feb, 2010

    i made this and it was bland but it is very low calorie and the yield is high for little work. i will try it with some crushed red pepper for heat next time.

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