If you’re craving a comforting bowl of velvety, flavorful soup that feels like a warm hug, Ina Garten’s Cauliflower Soup Recipe is exactly what you need in your kitchen repertoire. This dish combines simple, fresh ingredients with a rich and creamy texture that captivates both the eyes and the palate. Perfect for chilly evenings or anytime you want to impress friends with minimal effort, this soup embodies everything cozy and delicious about homemade comfort food. Once you try Ina Garten’s Cauliflower Soup Recipe, you’ll find yourself reaching for it again and again.
Ingredients You’ll Need
The beauty of Ina Garten’s Cauliflower Soup Recipe lies in its straightforward yet carefully chosen ingredients. Each one enhances the soup’s creamy texture, delicate flavor, and inviting aroma, making the cooking process as enjoyable as the tasting. Here’s what you’ll need to create this luscious dish:
- Butter (1 stick, divided): Adds richness and helps sauté the vegetables perfectly.
- Onion (½, finely diced): Brings a gentle sweetness and depth to the base.
- Carrot (1, finely diced): Offers a subtle earthiness and a touch of natural sweetness.
- Celery stalk (1, finely diced): Adds a light, aromatic crunch that rounds out the flavor.
- Cauliflower head (1, cored and roughly chopped): The star of the show, providing the soup’s creamy body and a mild, nutty taste.
- Low-sodium chicken broth (8 cups): Ensures a flavorful yet balanced base without overpowering the soup.
- Fresh parsley (2 tbsp, finely minced): Offers a fresh, herbal brightness for balance.
- All-purpose flour (6 tbsp): Creates the thick, luscious texture that makes this soup so comforting.
- Whole milk (2 cups): Brings creaminess without heaviness.
- Half-and-half (1 cup): Adds a velvety finish that elevates the soup to restaurant-quality.
- Salt and ground black pepper: Essential seasonings that highlight all the ingredients’ natural flavors.
- Sour cream (1 heaping cup): Provides a tangy richness that makes the soup truly irresistible.
- Warm rolls or crusty bread: Perfect companions to soak up every last bit of this creamy delight.
How to Make Ina Garten’s Cauliflower Soup Recipe
Step 1: Melt Butter and Sauté Onions
Start by melting half of the butter in a heavy pot over medium heat. The butter is essential here because it brings a silky smooth base to your soup. Once melted, add the finely diced onions and cook them until they become translucent, about three minutes. This softens the onions and lets their natural sweetness shine through without browning.
Step 2: Add Carrots and Celery
Next, stir in the finely diced carrots and celery. Cook them together for two to three minutes to release their aromatic flavors. This step builds a gentle, layered background flavor that gives your soup depth without overwhelming the delicate cauliflower.
Step 3: Incorporate the Cauliflower
Now it’s time to add the cauliflower, the star ingredient. Stir everything together so the cauliflower gets coated in that buttery goodness. Cover the pot and let the vegetables simmer for 15 minutes, allowing them to become tender and melding flavors together perfectly.
Step 4: Add Broth and Parsley, Then Simmer
Pour in the chicken broth along with the freshly minced parsley, stirring gently. The broth acts as the flavorful liquid base that carries the soup’s creaminess, while parsley adds a lively herbal note. Let this mixture simmer for another 10 minutes, infusing every spoonful with freshness.
Step 5: Make the White Sauce
In a separate saucepan over medium heat, melt the remaining half stick of butter. Stir in the flour and whisk continuously until smooth to create a roux. Gradually add the whole milk while whisking, cooking until the sauce thickens nicely. Then, remove this white sauce from the heat and whisk in the half-and-half for an ultra-smooth, creamy consistency.
Step 6: Combine and Simmer the Soup
Pour the luxurious cream mixture into the pot with your cauliflower and broth. Season the soup with salt and black pepper—start with a teaspoon of salt and adjust as needed. Let the soup simmer gently for 20 to 30 minutes. During this time, it will thicken slightly, developing that wonderful texture that’s filling but not heavy at all.
Step 7: Final Seasoning and Prep for Serving
Before serving, taste the soup carefully and add more salt if necessary. This final step ensures every flavor is well-balanced. The soup is now ready to be enjoyed at its absolute best.
How to Serve Ina Garten’s Cauliflower Soup Recipe
Garnishes
A thick dollop of sour cream placed in the bottom of your soup tureen, before pouring the soup in, works wonders. Gently stir it in so it swirls beautifully throughout the soup, creating pockets of creamy richness. Sprinkle with fresh parsley and a little cracked black pepper to brighten and enliven the bowl’s presentation and flavor.
Side Dishes
Warm, crusty rolls or toasted bread are your best friends when serving this soup. They’re perfect for soaking up all the delicious creamy broth and provide a satisfying textural contrast. You can’t go wrong with classic buttery rolls or a crunchy baguette on the side.
Creative Ways to Present
For a charming touch, serve the soup in individual small bowls garnished with a swirl of sour cream and a sprig of parsley on top. If entertaining, consider serving Ina Garten’s Cauliflower Soup Recipe in mini bread bowls made from hollowed-out round rolls—it’s guaranteed to impress guests while making the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to an airtight container and refrigerate. It keeps beautifully for up to three days, making it an ideal make-ahead meal that tastes even better the next day as the flavors continue to meld.
Freezing
This soup freezes well if you want to enjoy it later. Pour it into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to two months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove over low heat, stirring often to prevent the soup from sticking or separating. If it thickens too much, simply add a splash of milk or broth to restore its silky texture. Avoid boiling during reheating to keep the soup smooth and creamy.
FAQs
Can I make Ina Garten’s Cauliflower Soup Recipe vegetarian?
Absolutely! Simply substitute the low-sodium chicken broth with vegetable broth, which will maintain the soup’s depth of flavor while keeping it vegetarian-friendly.
Is this soup suitable for freezing and reheating?
Yes, this soup freezes wonderfully and reheats well with just a little care. The key is to thaw it slowly and reheat gently to retain its creamy texture without breaking.
Can I use low-fat milk instead of whole milk and half-and-half?
While you can use low-fat dairy, the soup’s rich and creamy texture comes from whole milk and half-and-half. Using lighter milk will result in a thinner consistency and less indulgent mouthfeel.
What’s the best way to add extra flavor if desired?
If you want to enhance the flavor, try adding a pinch of nutmeg or a bay leaf during the simmering phase. Just be sure to remove the bay leaf before blending or serving.
Can this soup be made vegan?
With some substitutions, yes. Replace butter with a plant-based oil, use vegetable broth, and swap sour cream for a vegan alternative. The texture will be slightly different but still delicious.
Final Thoughts
Ina Garten’s Cauliflower Soup Recipe is truly a gem that turns humble ingredients into a luxurious and satisfying meal. Whether you’re cooking for family, friends, or just yourself, this recipe is a comforting classic that never fails to impress. Give it a try—you might just have found your new favorite soup.
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Ina Garten’s Cauliflower Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Ina Garten’s Cauliflower Soup is a creamy and comforting dish perfect for chilly days. This rich soup combines tender cauliflower, aromatic vegetables, and a luscious white sauce, finished with a dollop of sour cream and fresh parsley. Served with warm rolls or crusty bread, it makes a satisfying appetizer or light meal.
Ingredients
Vegetables and Aromatics
- 1 stick butter, divided
- ½ onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cauliflower head, cored and roughly chopped
- 2 tbsp finely minced fresh parsley
Liquids and Dairy
- 8 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup half-and-half
- 1 heaping cup sour cream
Dry Ingredients
- 6 tbsp all-purpose flour
- Salt, to taste
- Ground black pepper, to taste
To Serve
- Warm rolls or crusty bread
Instructions
- Melt Butter for Vegetables: In a heavy pot set over medium heat, melt half the stick of butter carefully so it does not brown.
- Sauté Onions: Add the finely diced onions and cook until translucent, about 3 minutes, stirring often to prevent burning.
- Add Carrots and Celery: Stir in the diced carrots and celery, cooking them for 2 to 3 minutes until slightly softened but still vibrant.
- Add Cauliflower: Incorporate the cored and roughly chopped cauliflower into the pot, mixing well with the other vegetables.
- Simmer Vegetables: Stir everything together, cover the pot, and let the mixture simmer gently for 15 minutes to soften the cauliflower and meld flavors.
- Add Broth and Parsley: Pour in 8 cups of low-sodium chicken broth and add the finely minced fresh parsley, then simmer the soup uncovered for another 10 minutes.
- Make the Roux: In a separate medium saucepan over medium heat, melt the remaining half stick of butter, being careful not to brown it.
- Whisk in Flour: Add the 6 tablespoons of all-purpose flour to the melted butter and whisk continuously until smooth and combined, forming a roux.
- Add Milk Gradually: Slowly whisk in the 2 cups of whole milk, stirring constantly to avoid lumps, and cook until the mixture thickens into a creamy sauce.
- Finish White Sauce with Half-and-Half: Remove the sauce from heat and gently whisk in 1 cup of half-and-half to add richness and smoothness.
- Combine Sauce and Soup: Pour the prepared white sauce into the simmering cauliflower mixture, stirring to combine evenly.
- Season and Simmer: Season the soup with 1 teaspoon of salt and ground black pepper to taste, then allow it to simmer for another 20 to 30 minutes to develop flavor and texture.
- Check Thickness: The soup should thicken slightly but remain pourable and creamy, not too thick.
- Taste and Adjust: Taste the soup and add additional salt or pepper if needed to balance the flavors perfectly.
- Prepare to Serve: In a soup tureen or large bowl, spoon a thick dollop of sour cream at the bottom as the base for serving.
- Mix Soup and Sour Cream: Pour the hot cauliflower soup over the sour cream in the tureen and gently stir to combine them, creating a velvety texture.
- Garnish: Sprinkle extra fresh parsley and a dash of black pepper on top for a fresh, colorful finish.
- Serve: Serve the soup immediately with warm toasted rolls or crusty bread on the side for a complete, hearty meal.
Notes
- Use low-sodium chicken broth to control the saltiness and enhance the natural flavors of the vegetables.
- Do not brown the butter in either the vegetable sauté or the roux to maintain a delicate, creamy flavor.
- Simmering gently is key to tender cauliflower and well-developed soup flavors.
- The sour cream adds a tangy richness—feel free to adjust the amount to your taste.
- This soup can be made vegetarian by substituting vegetable broth for chicken broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.
