Remove from the heat. Purée soup with an immersion blender until smooth. Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.

Garnish with parsley. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Cream of Cauliflower Soup. Submitted by Vivien. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen. Trending Videos. Add Photo Prep Time:.

Jump to Nutrition Facts. Directions Melt butter in a large pot over medium heat. I Made It Print. Nutrition Facts per serving Calories 5g Fat 33g Carbs 6g Protein. Add Your Photo. Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs.

Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. You want to cook it at a very gentle simmer to avoid frying the rosemary. Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons.

Allow the rosemary to cool completely in the oil while you make the soup. Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Be careful not to let the garlic scorch! Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.

Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes.

Transfer the croutons to a plate or board to cool. Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and ¼ cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine.

Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. Remember: The soup will continue to thicken as it cools.

Season to taste with salt and pepper. Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked. An immersion blender works well to get the creamy consistency and is easier than putting batches in a standing blender.

I made the rosemary oil early and used it for sautéing the onions and garlic which I doubled. I've got a fresh head of cauliflower in the refrigerator that is calling out to be made into this recipe. The only thing I'll probably do is add a potato or two. I have made a "no-recipe" version of this many times in the past.

Rosemary sounds like a great addition. I think I might caramelize chickpeas in the rosemary oil and use those instead of croutons, to add some protein. I'm happy to report this freezes beautifully, and now exists in the "Freezes Beautifully" section of my recipe box.

Super delicious. I too looked up the recipe mentioned by others; no comparison! Add a 15oz can of white beans when adding cauliflower. With an immersion blender, purée the soup. Makes a real meal. Just a few simple ingredients but it tastes so rich.

It gives it a subtle kick. Also, I sautéed some small cauliflower pieces in the rosemary oil which I used as a garnish rather than the croutons. This soup is delicious! Go light on the lemon zest, as it can over power the wonderful rosemary flavor. Will definitely be making this again! I roasted the cauliflower before adding to the broth and it turned out nicely.

Save yourself a step and use immersion blender. Loved loved loved this soup. Simple to make, common ingredients, luscious flavor and texture. A keeper. Note: I probably used twice the garlic. Turned out delicious! Added a bit of garlic to the croutons for an extra note.

Will make again! Using veggie stock or even chicken stock plus the one step extra rosemary oil knocks this out of the park. It takes Bertolli's stewed cauliflower in water and adds depth and richness.

Try it before you critique. So good! The surprise hit of my dinner party. Don't skip the croutons. Used an immersion blender and accidentally added a bit more pepper than the recipe called for.

No changes at all! Lidey is brilliant. This recipe is easy enough to make at the end of the day with leftovers. After making the rosemary oil I sliced the onion in half and placed sliced side down on a large baking tray. Added cauliflower florets and a bulb of garlic cloves leaving the individual clove skins on.

Coated everything with the infused oil. Roasted 20 minutes at F. Let cool, squeezed garlic out of skins and put everything in a large pan, added broth, salt and pepper and simmered 10 minutes.

Drizzled with lots more oil. Absolutely delicious! Turned out well! I roasted the cauliflower and a head of garlic before using my immersion blender on it all.

Also chopped and added a little of the oil-soaked rosemary to the pot- smelled too good to waste it! The rosemary oil drizzle adds a really nice touch. With the exception of roasting cauliflower and using an immersion blender, I followed this recipe to a T.

It is deserving of every 5 star review—exceptional! Does rustic country bread go by another name? Should the bread be "sweet" or is "sourdough" okay?

This was outstanding. I made a few tweaks and loved the results. I skipped the croutons 2.

Season to taste with salt and pepper. Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest.

The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week. Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked.

An immersion blender works well to get the creamy consistency and is easier than putting batches in a standing blender. I made the rosemary oil early and used it for sautéing the onions and garlic which I doubled.

I've got a fresh head of cauliflower in the refrigerator that is calling out to be made into this recipe. The only thing I'll probably do is add a potato or two.

I have made a "no-recipe" version of this many times in the past. Rosemary sounds like a great addition. I think I might caramelize chickpeas in the rosemary oil and use those instead of croutons, to add some protein.

I'm happy to report this freezes beautifully, and now exists in the "Freezes Beautifully" section of my recipe box. Super delicious. I too looked up the recipe mentioned by others; no comparison!

Add a 15oz can of white beans when adding cauliflower. With an immersion blender, purée the soup. Makes a real meal. Just a few simple ingredients but it tastes so rich. It gives it a subtle kick.

Also, I sautéed some small cauliflower pieces in the rosemary oil which I used as a garnish rather than the croutons. This soup is delicious! Go light on the lemon zest, as it can over power the wonderful rosemary flavor. Will definitely be making this again! I roasted the cauliflower before adding to the broth and it turned out nicely.

Save yourself a step and use immersion blender. Loved loved loved this soup. Simple to make, common ingredients, luscious flavor and texture. A keeper.

Note: I probably used twice the garlic. Turned out delicious! Added a bit of garlic to the croutons for an extra note.

Will make again! Using veggie stock or even chicken stock plus the one step extra rosemary oil knocks this out of the park. It takes Bertolli's stewed cauliflower in water and adds depth and richness. Try it before you critique. So good! The surprise hit of my dinner party.

Don't skip the croutons. Used an immersion blender and accidentally added a bit more pepper than the recipe called for. No changes at all! Lidey is brilliant. This recipe is easy enough to make at the end of the day with leftovers. After making the rosemary oil I sliced the onion in half and placed sliced side down on a large baking tray.

Added cauliflower florets and a bulb of garlic cloves leaving the individual clove skins on. Coated everything with the infused oil. Roasted 20 minutes at F. Let cool, squeezed garlic out of skins and put everything in a large pan, added broth, salt and pepper and simmered 10 minutes.

Drizzled with lots more oil. Absolutely delicious! Turned out well! I roasted the cauliflower and a head of garlic before using my immersion blender on it all.

Also chopped and added a little of the oil-soaked rosemary to the pot- smelled too good to waste it!

The rosemary oil drizzle adds a really nice touch. With the exception of roasting cauliflower and using an immersion blender, I followed this recipe to a T. It is deserving of every 5 star review—exceptional! Does rustic country bread go by another name? Should the bread be "sweet" or is "sourdough" okay?

This was outstanding. I made a few tweaks and loved the results. I skipped the croutons 2. Due to diet restrictions I can't have gravy and this soup was thick enough to use as a gravy on turkey. I actually liked it better than gravy. I used Better Than Bouillon Vegetable base for the broth not low-sodium so next time I will reduce the added salt.

I skipped the lemon. Use an immersion blender if you have one, much easier. Tasty after adding the smoked paprika a fellow cook recommended. Also the chick peas crisped in some of the rosemary oil. Will I make it again? Next time I will add less oil to the soup.

I also used dried rosemary and it turned out great. Will definitely make again! What a great soup! I went off recipe and added a chopped medium white potato and chopped medium carrot to the pot when the onions were almost done, just before adding the garlic.

As others have said, the rosemary olive oil is really what makes this soup. Will definitely be adding this recipe to my fave soup recipes. Steven: sourdough works Its better imho. More flavor. Just had it for lunch lol. Made this and the Rosemary oil made the soup! Next time I will add much less lemon if any at all, delicious soup.

Cook until heated through, 3 to 4 minutes. Garnish with parsley. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © , ESHA Research, Inc. All Rights Reserved. Use limited data to select advertising.

Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower. Cream of Cauliflower Soup.

Submitted by Vivien. Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen. The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.

Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen. Trending Videos.

Add Photo Prep Time:. Jump to Nutrition Facts. Directions Melt butter in a large pot over medium heat. I Made It Print.

Nutrition Facts per serving Calories 5g Fat 33g Carbs 6g Protein. Add Your Photo. Photos of Cream of Cauliflower Soup 01 of Photo by Allrecipes Member. Photo by Anne Marie Barnett.