Mom's Creamy Cauliflower Soup
Submitted by Petsie
Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
60 minCauliflower soup gets its creamy mouthfeel from the cauliflower itself, not from a flood of heavy cream. That’s why this lighter version works so well. The florets simmer in salted water until tender, then get pureed back into their own cooking liquid for a base that already tastes silky.
The roux is the lifting move. A spoonful of flour cooked in margarine with sauteed onion and chicken broth powder builds a quick, savory thickening base. Skim milk goes in slowly, whisked until smooth, then the pureed cauliflower joins the party. The result is the texture of a cream soup with a fraction of the fat.
A finishing dash of white pepper and a grating of nutmeg is what takes this from healthy-and-bland to actually crave-worthy. The nutmeg is non-negotiable. It is the flavor that makes white sauces taste like white sauces.
Kitchen Tips
- Cut the cauliflower into uniform small florets. Even pieces cook at the same rate and puree more smoothly.
- Blend in batches and vent the lid with a kitchen towel. Trapped steam can blow the lid off a sealed blender and leave you covered in cauliflower puree.
- Cook the flour mixture for the full minute before adding milk. Raw flour leaves a pasty aftertaste in the finished soup.
- Whisk constantly when adding milk to the roux. Pouring it in slowly while whisking prevents lumps.
- Grate fresh nutmeg with a microplane. Pre-ground nutmeg loses its punch within months.
Variations
- Cheese-loaded: stir in 1 cup grated sharp cheddar at the end for a richer, indulgent version.
- Curry-spiced: add 1 teaspoon of mild curry powder with the onion for a warm Indian-leaning twist.
- Roasted cauliflower: roast the florets at 425°F (220°C) for 25 minutes before simmering for a deeper, nuttier flavor base.
Ingredients
Directions
In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil.
Reduce heat and let simmer until cauliflower is tender; let cool slightly.
Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth.
Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed.
Set aside.
In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and sauté until translucent.
Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute.
Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in puréed cauliflower.
Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper.
Ladle into 4 soup bowls and, if desired, sprinkle each portion with dash nutmeg.
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