This Soup Is Heaven On Earth!

I had made pureed vegetable soups before, which were delicious, but I always had to add cream to get that wonderful, velvety soft texture. What makes this recipe so special is that there is absolutely no added cream or milk! You wouldn’t believe it looking at the picture – and you definitely wouldn’t believe it after you’ve had your first spoonful of this!


Here’s what our friends over at Oh Sweet Basil have said about this beautiful cauliflower soup recipe:

Cauliflower is cooked three different ways which adds to the depth of flavor and texture. Some of it is overcooked and some slightly under cooked so it leads to a thick and creamy soup, ending with the browned cauliflower that just tastes like a brown butter gift of deliciousness.


There is no doubt in my mind that this will become our favorite soup that we’ll still be making years from now!




1 head cauliflower (2 pounds)

8 tablespoons Land O’ Lakes unsalted butter, cut into 8 pieces

1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

1 small onion, halved and sliced thin

Salt and pepper

5 cups water

½ teaspoon sherry vinegar (we used red wine vinegar)

3 tablespoons minced fresh chives




Prepare the cauliflower by taking off the outer leaves and trimming the bottom off of the stem. Cut around core to remove it completely; thinly slice core and reserve.

Cut a heaping 1 cup of ½-inch florets from head of cauliflower; and set aside. Cut remaining cauliflower crosswise into ½-inch thick slices.

Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the leek, onion, and 1½ teaspoons salt; cook until softened but not browned, about 7 minutes. Remember to stir occasionally.

Increase the heat to medium-high; add 4½ cups water, sliced core, and half of sliced cauliflower; and bring to simmer. Reduce heat to medium-low and simmer gently for approximately 15 minutes. Add remaining sliced cauliflower, return to a simmer, and continue to cook until cauliflower is tender, about 15 to 20 minutes longer.

While the cauliflower is cooking, melt 5 tablespoons butter in a skillet over medium heat. Add reserved florets in the measuring cup and cook, stirring frequently, until golden brown. The butter will be browned and has a slightly nutty aroma (6 to 8 minutes). Remove from heat and transfer florets to small bowl. Reserve the browned butter in a separate bowl. Toss florets with vinegar and season with salt to taste.

Process the soup in blender until smooth. Rinse out pan, then return pureed soup to pan and return to simmer over medium heat. Season with salt to taste. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.






Quick tip: Serve with homemade crusty bread.

Thank you to Oh Sweet Basil for this delicious soup recipe!

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