Cream of Cauliflower Soup

from ButterYum
makes 4-6 servings


  • 2-3 tablespoons extra virgin olive oil
  • 1 head of cauliflower, cut into florets
  • 1 large yellow onion, diced
  • 6 whole cloves of garlic, peeled
  • 1/2 teaspoon kosher salt
  • 2 cups chicken stock (try my homemade)
  • 1/2 cup heavy cream
  • 1/4 - 1/2 cup freshly grated parmesan cheese
  • 1/2 teaspoon ground black pepper


  • croutons
  • extra virgin olive oil
  • freshly chopped chives


  1. In a 5-quart heavy-bottomed pan over medium heat, saute onions, garlic, cauliflower, and salt in olive oil, stirring often, until caramelized.  This should take about 15 minutes.
  2. Add chicken stock and scrape up all the brown bits from the bottom of the pan.
  3. Lower heat, cover pan, and simmer gently for about 30 minutes.
  4. Transfer everything from the pan into a blender jar.
  5. Add cheese, cream, and pepper; blend on low until desired consistency is reached.
  6. Pour into serving bowls and garnish with croutons, olive oil, and chives.