Cauliflower Soup


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


  • 3 tablespoons olive oil, plus more for frying

  • 1 large head cauliflower, trimmed, halved, and cut into ¼-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 ¼-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.

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