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Cauliflower Cream Soup
Instructions
I prepare the ingredients for the cauliflower purée soup with cream. It is best to use potato varieties that fall apart when cooked, and the cream can be any fat content. You may use a different cheese instead of mozzarella, even processed cheese. The water should be hot to reduce the cooking time.
First prepare all the vegetables. Cut the potatoes into cubes (the smaller they are, the faster the soup will cook).
Chop the onion not too finely, and cut the carrot into small rounds.
Cut the cauliflower in half first.
Then break the head into florets.
Once all the vegetables are chopped, choose a suitable pot. For this amount of ingredients its capacity should be 2.5–3 L.
Heat the oil in this pot.
Sauté the onion in it, stirring constantly, but do not let it change colour – only until it turns translucent.
Add the carrot.
Right away add the potatoes.
Then add the cauliflower florets.
Now pour hot water over the vegetables.
It should almost completely cover everything (you can add more water, but that lowers the concentration of the broth, making the taste too watery). Cover the soup with a lid and cook on medium heat for 20 minutes after it comes to the boil.
Meanwhile, cut the cheese into small cubes or grate it.
When the vegetables are almost ready, season them with salt.
Check that everything is done with a fork – it should pierce all the pieces easily.
When the cooking is finished, drain the liquid into a separate container. This is done to make it easier to blend the vegetables, and then to adjust the thickness of the soup by adding a little of the vegetable broth at a time.
Begin puréeing the vegetables with a blender until the tiniest lumps disappear.
Then pour in the cream.
Add the cheese.
Squeeze the garlic directly into the pot.
Adding the vegetable broth in small portions, bring the soup to the consistency you want.
Place it over low heat and, stirring constantly, bring it just to the boil. Turn off the heat at once.
The cauliflower purée soup with cream is ready. I serve the soup while it is still hot. White croutons or small toasts go very well with it. A little fresh herbs would also be fitting. Give it a try, and bon appétit!
Tips
- 1
Sauté the vegetables – the "secret" to flavour. Without sautéing the onion and carrot in oil, the soup turns out bland. Sautéing gives it a rich aroma.
- 2
Water level with the vegetables – the "secret" to concentration. Too much water makes the soup watery. Covering the vegetables exactly gives a thick purée.
- 3
Cream and cheese at the end – the "secret" to texture. The cheese will melt and the cream will add a delicate touch. They must not be boiled, or the cream will curdle.
- 4
Drain the broth – the "secret" to puréeing. The blender works more efficiently in a thick mixture. Add the broth afterwards. The same principle works for other kinds of vegetable purée soups.
FAQ
Which cauliflower should I choose? +
Ideally, a fresh, firm head with white, dense florets (700 g is roughly one medium head). You can also use broccoli (700 g gives a green soup with a brighter taste), Brussels sprouts (700 g for an unusual twist), or a 50/50 mix of cauliflower and broccoli (700 g for a double flavour). Frozen cauliflower (700 g) is a budget-friendly option. A fresh head with no dark spots is the best choice. Do not use yellow or grey florets, which are old, or sprouted ones.
What can I use instead of cream? +
Alternatives include 3.2% milk (125 ml for a lighter version), 20% cream (125 ml, richer and more delicate), 15% sour cream (100 g plus 25 ml water for a Russian note), coconut milk (125 ml for a vegan version), or Greek yoghurt (100 g for a leaner option). Fresh 10–20% cream is the classic choice. Avoid ultra-pasteurised products with added sugar and non-dairy "vegetable cream".
How long does the soup keep? +
In the refrigerator, in a covered pot, 2–3 days. Any longer and the vegetable purée loses its tenderness and the cream may separate. Before serving, reheat gently over low heat for 5–10 minutes, without letting it boil. In the freezer, in portions, up to 2 weeks; thaw in the refrigerator for 6–8 hours. The soup is at its best 30–60 minutes after cooking, and on the second day the flavour is deeper. Do not leave it at room temperature for more than 4 hours, as the cream and vegetables spoil. When reheating, do not bring it to a vigorous boil, or the cream and cheese will curdle.
What should I serve the soup with? +
The classic pairing for a purée soup is white croutons or small toasts, or garlic croutons. A drop of olive oil on top works well, as does some grated Parmesan or suluguni cheese. Serve it with a slice of fresh bread and butter, with cheese crackers, or with fresh herbs (parsley, dill, basil). A glass of dry white wine is a fine match. You can also offer sour cream on the side for a Russian touch, or pair it with boiled fish as a light first course. It is a gentle, universal soup for the whole family.
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