Not a cauliflower fan? This easy soup recipe might change your mind. French Cauliflower Soup is deliciously creamy; without sacrificing the taste of cauliflower – in every spoonful!
Yep, I am not part of the ‘cauliflower bandwagon’ – from bread, to rice, to pizza crust, almost everything has cauliflower nowadays. I still don’t understand why that’s happening, but our recent trip to Paris made me see cauliflower in a different light.
Don’t get me wrong, I have nothing against its flavor, it’s just the smell that ruins it for me.
French cauliflower soup though, was a revelation. All the intense cauliflower flavor and creaminess, without the smell. Simply delicious.
HOW TO MAKE FRENCH CAULIFLOWER SOUP
CAN I USE DOUBLE CREAM FOR THIS CREAM OF CAULIFLOWER SOUP RECIPE?
Absolutely. I have tried some that used double cream as well.
Personally, I prefer using crème fraiche because I felt that double cream tones down the flavor of the cauliflower, all I end up tasting is cream. If that is what you want, then go for it.
It’s the same thing when I tried half & half, all I end up tasting was milk – I didn’t like it.
CAN I REPLACE VEGETABLE BROTH WITH CHICKEN BROTH FOR THIS EASY CAULIFLOWER RECIPE?
Chicken broth should work fine, but I prefer to use vegetable broth. I just feel it complements the flavor of the cauliflower more.
HELPFUL TIPS ON MAKING CREAM OF CAULIFLOWER SOUP
- If you want to add a hint of smokiness to this soup, roast the cauliflower instead of cooking it with onions and celery
- You want MORE creaminess (?!), then add some butter after taking the pot off the heat, prior to serving
- HATE chives? Then, you can garnish the soup with croutons instead. This even adds a different texture to the soup
WHAT TO SERVE WITH FRENCH CAULIFLOWER SOUP?
Bread. It doesn’t matter what kind — crusty country bread, a baguette or even a normal toast.
You can have them in between spoonful of this creamy soup, or just dunk it in the bowl. Whatever works for you! 🙂
FOR OTHER SOUP RECIPES, CHECK OUT MY OTHER POSTS –
- German Lentil soup with Frankfurters
- Finnish Summer Soup
- Cream of Beans & Mushrooms Soup
- Roasted Chickpea Soup
VIDEO ON HOW TO MAKE FRENCH CAULIFLOWER SOUP
Deliciously creamy – without sacrificing the taste of cauliflower. That’s what you get in every spoonful of French Cauliflower Soup! (VIDEO ABOVE)
- 2 tbsp butter
- 1 large onion, thinly sliced
- 1 stalk celery, finely chopped
- 500 to 750 grams cauliflower, only florets
- 1 & 1/2 cups broth
- 1 cup milk
- 1 bay leaf
- 2 to 3 sprigs thyme
- 1/2 cup creme fraiche, heaping
- salt and pepper, to season
- pinch of nutmeg
- chives, for garnish (optional)
Add butter on a medium to large pot, over medium heat.
Once butter has melted, add onion and celery. Cook until the onion has slightly softened.
Add cauliflower, broth and milk. Mix.
Add thyme and bay leaf. Cover and bring to a boil.
Simmer until cauliflower is tender (about 15 to 20 minutes).
Take pot off the heat and set aside to cool a bit.
Once soup has cooled down, use a food processor (or blender) to puree the soup.
Once puree has reached a smooth texture, pour puree back to the pot. Cover and bring to a boil.
Add crème fraiche. Season with salt, pepper and nutmeg. Cover and simmer for a few minutes. Do not boil, just enough to heat up the soup again after adding crème fraiche.
Serve and garnish with chopped chives, if desired.
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