Pioneer Woman Cauliflower Soup

Pioneer Woman cauliflower soup turns tender cauliflower, butter and half-and-half into a creamy, brothy comfort soup in 1 hour. It's an easy cozy winter soup for weeknight dinners, Sunday suppers, holiday gatherings or chilly fall evenings, and it's made right in one Dutch oven.

Cook the cauliflower covered over low heat for the full 15 minutes before the broth goes in. Skip that and the florets stay firm and the soup tastes thin instead of sweet and savory.

Instead of a plain cream base, a butter and flour roux whisked with cold milk thickens the soup without lumps. Stirring hot soup into the sour cream at the end also keeps it silky and stops it from curdling.

Pioneer Woman Cauliflower Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

300

kcal

Chunks of tender cauliflower float in a savory, velvety broth thickened with a buttery milk roux. A swirl of tempered sour cream at the end makes each spoonful rich and tangy.

Ingredients

• 1/2 c. salted butter, divided
  

• 1 medium onion, finely chopped
  

• 1 carrot, finely chopped
  

• 1 celery stalk, finely chopped
  

• 1 head cauliflower, cut into 1-inch pieces
  

• 2 tbsp. chopped parsley (fresh or dried)
  

• 1 qt. low-sodium chicken broth or stock
  

• 6 tbsp. all-purpose flour
  

• 2 c. whole milk
  

• 1 c. half-and-half
  

• 1 to 2 bay leaves
  

• 1 tsp. kosher salt, plus more to taste
  

• 1/2 tsp. black pepper, plus more to taste
  

• 1 c. sour cream, to serve
  

Directions

• Brown the onion: Melt 4 tablespoons butter in a large soup pot or Dutch oven over medium-high heat. Add 1 finely chopped onion and cook 4 to 5 minutes, until it starts to turn brown.
• Add the vegetables: Stir in 1 finely chopped carrot and 1 finely chopped celery stalk and cook about 2 minutes more. Then add the cauliflower and 2 tablespoons parsley, cover, and cook over low heat for 15 minutes.
• Simmer in broth: Pour in 1 quart low-sodium chicken broth and bring it to a boil. Then reduce the heat to medium-low and simmer for about 10 minutes.
• Make the roux: Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Whisk 6 tablespoons flour into 2 cups milk in a bowl, then slowly add it to the butter, whisking constantly, until thickened, about 5 minutes.
• Combine and simmer: Take the roux off the heat and stir in 1 cup half-and-half. Pour it into the simmering soup, drop in 1 to 2 bay leaves, and simmer 15 to 20 minutes.
• Season the soup: Stir in 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Then taste and add more of either until it suits you.
• Serve with sour cream: Put 1 cup sour cream in a serving bowl or tureen and stir in 2 to 3 ladles of hot soup. Pour in the rest of the soup and stir, or top each bowl with a spoonful of sour cream, and serve right away.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this soup chunkier?

Yes, just add more cauliflower, since the creamy base has plenty of room for it. Keep the pieces about 1 inch so they cook through in the same time.

How long does leftover cauliflower soup keep?

It keeps in an airtight container in the fridge for about 3 days. Reheat it gently over low heat, because boiling a cream-based soup can make it separate.

Can I make it ahead for a party?

You can make the whole soup a day ahead, but stir in the sour cream only when you reheat it. That keeps the texture smooth and the flavor fresh.

Can I blend it for a smoother soup?

An immersion blender works well if you want a smooth, velvety soup instead of a chunky one. Pulse it just a few times, or you'll lose the tender bites of cauliflower.

What's the most common mistake with this soup?

Adding the milk and flour mixture to the butter too fast is the usual problem, because it makes the roux lumpy. Pour it in slowly while whisking constantly and it stays smooth.