Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cauliflower Soup 3.2 (122) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 16, 2015 Print Rate It Share Share Tweet Pin Email Servings: 4 By mixing pureed cauliflower with just a few other ingredients, it's easy to whip up this delicious soup. Ingredients 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 Directions 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. 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. 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. Divide soup evenly between 4 bowls. Top with toasted bread cubes and fried parsley leaves; serve. Rate it Print