If you picked up a head of cauliflower on your last grocery shopping trip, you probably have everything you need to make this Cream of Cauliflower soup. Contrary to the recipe title, the soup is actually dairy-free, gluten-free and completely vegan — thanks to the naturally creamy texture cauliflower takes on when cooked and pureed.
With only five ingredients (plus water), this soup comes together in a flash. Serve it as an easy first course when entertaining, or enjoy with some crusty bread for lunch.
Cream of Cauliflower Soup
3 Tbs. olive oil, plus extra for drizzling
1 yellow onion, thinly sliced
Salt and freshly ground pepper
1 1/2 pounds cauliflower, cored, separated into florets and cut into slices 1/4 inch thick
In a pot over medium-low heat, warm the 3 tablespoons olive oil. Add the onion and a pinch of salt and saute until tender, about 12 minutes. Add the cauliflower, another pinch of salt and 1 cup water. Cover and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes. Uncover, add another 4 cups water, raise the heat to high and bring to a boil. Reduce the heat to maintain a low simmer and continue to cook for another 20 minutes. Let cool slightly.
Working in batches, puree the soup in a blender or food processor until smooth. Return to the pot and heat through over low heat. Thin the soup with water, if necessary, and season with salt. Ladle into serving bowls, drizzle with the olive oil and season with pepper. Serve right away. Serves 4 to 6.
Find more fresh, seasonal recipes in our cookbook Williams-Sonoma Cooking from the Farmers’ Market.
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