Tuesday, February 3, 2015

Pureed Cauliflower Soup

We're totally on a cauliflower kick over here. My son absolutely loves it so I've been trying out some different things. I did the (suddenly so popular) cauliflower pizza crust but I need work on it some more. I think it could be much better so more on that later.

I've also done it steamed with carrots and then seasoned with butter, salt, and pepper. It's really good, but kind of boring. But, hey, if my kid will eat it then I love it.

I also did a baked version that was seasoned with some turmeric and Parmesan cheese, but I might tweak that one a bit as well. That cauliflower sure is tricky business....

One recipe I didn't tweak though? This soup. Oh, man. This soup. My little man said it was the best soup he's ever eaten. Now, to be fair, he does say this for every soup I make so I don't hold much merit to that statement, but he did eat a ton of it. Okay, not literally a ton, but he did eat an entire bowl-full. And it's pretty filling soup.

This pureed version has a bit of a smoky flavor because I used some smoked paprika. If you'd prefer to not have that flavor, use regular paprika and it will add just a little hint of sweetness. The cauliflower taste is definitely there, but it isn't overwhelming. It's there as a flavor, but everything else melds so nicely together that you may even forget you're eating that particular vegetable. Even picky cauliflower haters might like it! I served mine with a little shredded cheese and green onion because, well, why not! It was reminiscent of a potato soup but wasn't nearly as heavy.

I suggest you give it a try. But make sure you add enough salt at the end because, like potatoes, cauliflower and salt really like each other.

Pureed Cauliflower Soup
4 servings ( 1 7/8 c per serving)


1 TB olive oil
2 TB butter
2 c diced onion
1 lg head cauliflower, cored and chopped into small pieces (aprox. 1.5 lbs)
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1 lg garlic clove, minced
4 c chicken broth
1 1/2 c milk (I use 2%)
1/3 c Parmesan cheese
3 tbsp cornstarch
Additional salt and pepper
Shredded cheese and green onion for serving


1. Heat oil and butter in large pot over medium heat. Add onion and cook until softened.
2. Add cauliflower, paprika, salt, and pepper. Cook, stirring frequently, until cauliflower is hot and starting to brown. Add garlic and cook for another 30 seconds.
3. Pour in broth, stir, and bring to boil. Reduce heat to simmer and cook until cauliflower is tender, about 10 minutes.
4. Turn off heat. Puree with immersion blender or with regular blender in batches.
5. Whisk together milk, Parmesan, and cornstarch. Return heat to medium and slowly add milk mixture to pot while stirring. Bring to boil and cook for about 2 minutes, stirring frequently. Season with additional salt and pepper.
6. Serve topped with shredded cheese and green onion, if desired.

Per serving: Calories 380 | Total Fat 25g | Saturated Fat 14g | Cholesterol 60mg | Sodium 458mg | Potassium 786mg | Total Carbohydrate 30g | Dietary Fiber 5g | Sugars 14g | Protein 10g

Extras: Vitamin A 18% | Vitamin C 137% | Calcium 26% | Iron 6%

Nutrition information may vary based on your specific ingredient brands.

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