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
Scale
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.
