Cauliflower Soup

This soup redefines “creamy!” our Cauliflower Soup is one of the most luscious soups you will make, and with just 4 ingredients it doesn’t get any easier. Our “aha” moment that lead us to creating this soup came when we were filming our Baked Cauliflower Dish…..”what if we took some of the same ingredients and made a blended soup?” Sometimes our random kitchen ideas turn into the best meals, and this one ended up being 5000/10! We love using cauliflower as the base to a dish, since it’s low-carb high in nutrients, and a great blank canvas for soaking up flavor. We hope you love this Modern the cook creation!

What stands out

If you’re looking for a simple, comforting, straightforward creamy (but not made-with-heaps-of-heavy-cream creamy) soup, we've got a winner for you! This cauliflower soup tastes decadent—like it could have a pint of cream in it—but is quite light at under 350 calories per bowl. The secret ingredient? Boursin cheese! Our OG readers know that we love Boursin; it adds cream and tang and turns ordinary recipes into special and meals. (Boursin, if you’re reading this, call us; we're your number 1 fan!) This dish is endlessly customizable whether you’re looking to amp up the veggies, garnish a bowl elegantly for a dinner party, or secretly feed your child vegetables….Cauliflower Soup can do it all!

How to Prepare

Preheat the oven to 400°F (200°C)

Using a sharp knife cut up the cauliflower into bite-sized pieces.

Next. add the cauliflower to a baking dish and place about 1/2-3/4 the block of shallot and chive Boursin cheese in the middle.

Now, add in a pinch of salt (pepper is optional). Drizzle over a tiny amount of olive oil and pour in the bone broth through the side.

Bake uncovered for 35 to 40 minutes.

Ꙛ Now, take it out of the oven, mix it all together, and pour into a blender with 1/2-1 cup more hot broth.

Blend until creamy and serve with roasted cauliflower on top, parmesan cheese, croutons, or even bacon bits. The world is your oyster so have fun with it!

Kitchen tip

Raw cauliflower works better than frozen cauliflower in this recipe, since the frozen variety holds a lot of water resulting in a less creamy, more watery finished dish.

Swaps

1. This recipe will work just as well with broccoli.
2. If you don’t have Boursin, mix some cream cheese with your favorite chopped herbs and then add that to the center of the baking dish.
3. Feel free to add garlic powder, onion powder, or paprika to this Cauliflower Soup for additional flavor.
4. Use whatever broth you love in this dish: vegetable, chicken, beef, or bone broth will work. If you don’t have, use more water instead.
5. You can also add additional veggies to this mix. Thinly sliced carrots, onions, or bell peppers would be.
6. Garnish the soup with a drizzle of olive oil, a few small florets of roasted cauliflower, and/or a sprig of fresh thyme.
7. Make this soup even more luscious and add a 1/2 cup of coconut milk or coconut cream to the blender instead of broth.

Meal Prep Tips

This Cauliflower Soup is a meal prep hero. Honestly, the prep is so minimal, and the bulk of the work happens in one baking dish. You can easily double or triple the recipe (depending on how large your baking dish is), and then portion out for future meals.

For freezing, be sure to first cool the soup down to room temperature. Then, you can ladle out your portions into freezer bags OR these large silicone ice cube trays. We like to place the bags flat on a baking sheet to freeze initially, that way they’re stackable and don’t take up too much freezer space.

Serve it with

• Serve this Cauliflower Soup with whatever toppings you enjoy: bacon bits, croutons, a drizzle of hot chili oil, roasted cauliflower, and/or a sprinkle of parm are additions!
• Serve this soup with one of our crusty no-knead breads. Our No-Knead Peasant Bread or No-Knead Focaccia Bread would be a fantastic option to serve with the soup.
• A fresh side salad is with this soup. We love it with our Simple Green Salad or Lemon Parmesan Salad.

Questions

What type of broth should we use?

You can use whatever you enjoy: chicken, beef, bone broth, or veggie broth all work.

what can we use instead of broth?

You can omit and just use water, OR make this creamier with 1/2 cup coconut milk or any non-dairy milk.

can we add hot liquid to the blender?

You can, but please be careful and make sure to not fill the blender more than halfway. That means you’ll probably have to blend the Cauliflower Soup in two batches. If your blender has a removable center cap, remove this while blending (covering most of the hole with a kitchen towel) to allow the steam to escape.

Which blender do you use?

We love this mark one! It’s nice and big and a total powerhouse.

Can we make this soup with other veggies instead?

We haven’t tried it, but this method will definitely make a great creamy broccoli soup as well. You can also roast the cauliflower with thin slices of carrots, onions, and/or peppers for additional flavor.

Ingredients

Makes 2 portions

• 5 cups raw cauliflower florets
• 100 grams Boursin cheese, 3/4 of a block
• ¼ teaspoon salt
• 2 teaspoons olive oil
• 1 cup broth, divided
• Additional topping suggestions: roasted cauliflower florets, parmesan cheese, grilled cheese bites, croutons, or bacon bits.

Equipment

• Nakiri Knife
• Cutting Board
• Baking Dish
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Blender

Method

1. Preheat the oven to 400°F (200C). Nestle in the Boursin cheese in the middle and add the cauliflower to the baking dish. Add a sprinkle of salt and a drizzle of olive oil on top.
2. Now, pour in 1/2 cup of broth through the side. Feel free to use any broth of choice.
3. Note: You can add the whole block of Boursin or as much as you like (we added ¾ of it).
4. Bake uncovered for 35 to 40 minutes, take it out of the oven and transfer into a blender. (Reserve a few roasted florets for garnish, if you'd like). Add the other 1/2 cup of broth (or more if needed) and blend until creamy.
5. Serve with: reserved roasted cauliflower florets, parmesan cheese, grilled cheese bites, croutons, bacon bits, or anything you like!