If you’ve been here for a while, you know we consider the first chill in the air to be synonymous with kicking off to soup. A few weeks ago we hosted a dinner party to celebrate the first day of fall (we shared all the details Subsack here),this creamy cauliflower soup It was the opening act. It set a cozy, comforting tone for the meal while still feeling elevated. The best part: I made it completely the day before. We then gently reheated it when our guests arrived.
This is one of those recipes that proves that you don’t need time in the kitchen to create something special. It’s creamy, soul-warming, and has layers of flavor thanks to a few simple upgrades. The recipe itself is inspired by daily fool food dishes (One of my favorite cookbooks for “base recipes” that invite experimentation). I started with that version, swapped it out for chicken broth, made it deeper and added a splash of cream, and finished with a sprinkle of herby oil and dukkha. result? A silky smooth soup so delicious and delicious, you can hardly believe you’re knocking over a big bowl of vegetables.
Why you’ll love this creamy cauliflower soup
- the magic of make-ahead: Great for entertaining as it can be prepared and reheated the day before.
- velvety texture: Blending cauliflower with cream makes it luxuriously smooth without feeling heavy.
- Fresh and flavorful finish: Herbal oil and crunch drizzle Dukkah Take it from weekday dinner to restaurant-worthy.
- cozy autumn atmosphere: This is exactly the kind of warming dish you want to curl up with on a chilly night.
The key to soup success
- blend in batches If your blender isn’t big enough for the whole pot at once. Let cool slightly before blending to avoid steam splatters. (I’ve had multiple blasts of hot soup from the blender.
- Don’t skip the toppings. The soup itself is creamy and mild, but a drizzle of herby oil (or just plain olive oil), plus dukkah, toasted seeds, or even chopped nuts, adds freshness and crunch. I consider them mandatory.
- Adjust consistency. If you like soup, reduce the soup slightly. For loose textures, add an extra splash when blending.
- Make it vegetarian, vegan, or dairy-free. Use vegetable broth instead of chicken broth for a lighter, plant-based option. Swap the cream for oat milk to keep it dairy-free.
Tips for serving
I love ladling this soup wide and shallow bowlswirl in oil, then top with dukkah and flaky sea salt. It’s an elegant first course for a dinner party, but also makes for a cozy weeknight dinner with a simple green salad and crusty bread. And leftovers will have you looking forward to warming up for lunches all week long.
This simple soup is the kind of dish that warms you from the inside out. Make it repeatedly throughout the season. If you make it, I have a feeling it will become a cozy season for you in no time.
printing
explanation
A creamy, nourishing, soul-warming make-ahead soup finished with a herby drizzle and crunchy dukkah. Perfect for a cozy evening.
-
1 tablespoon coconut
-
chopped yellow onion
-
3 garlic cloves, chopped
-
~6 stems and leaves of fresh thyme
-
2 teaspoons kosher salt
-
freshly ground black pepper
-
2 small heads of cauliflower, cut into florets
-
6 cups chicken soup (or vegetable soup)
-
1/4 cup heavy cream
-
Dukkah (or sub with sunflower + sesame seed mix)
-
Herb-infused oil or high-quality extra virgin olive oil
- Saute Aromatics. Warm the coconut oil in a large Dutch oven over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic, thyme, salt, and black pepper. Cook until just starting to turn golden brown.
- Cook the cauliflower. Add the cauliflower florets and broth. Bring to a boil, then cover and reduce heat to low. Simmer until cauliflower is tender and a knife slides easily, about 15 minutes.
- Blend until silky. Remove from heat. Carefully transfer the soup to a blender (in batches if necessary). Let cool slightly, then puree until smooth and velvety. Add cream and blend again until combined.
- Serve or store. At this point, the soup can be refrigerated for up to 2 days and gently reheated before serving.
- Finish with toppings. Divide between bowls and drizzle each with herby oil and a sprinkle of dukkah. Serve warm.
memo
- Makeup friendly: The soup can be made the day before and gently reheated before serving.
- Dairy-free options: Skip the cream or replace the coconut cream.
- Vegetarian options: Use vegetable broth instead of chicken broth.
- Topping variations: Try toasted pumpkin seeds, crispy chickpeas, or a drizzle of chili oil.
- Preparation time: 15
- Cooking time: twenty five
- category: soup
keyword: cauliflower soup
Source: Camille Styles – camillestyles.com
