"We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them." — Chef John
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salt to taste
russet potato, peeled and quartered
cauliflower, cored and separated into florets
cayenne pepper, or more to taste
1 1/2 cups
finely grated Parmigiano-Reggiano cheese
chopped Italian flat-leaf parsley
If you make the soup, you must also make the topping! I didn't have parmigiano on hand, so I threw in some blue cheese crumbles instead. Do yourself a favor and try it with the blue cheese!
Decently good soup. Simple, but pleasing flavor. I would recommend for a cold winter day!
This soup is absolutely delicious! I am a huge potato soup lover and look for ways to incorporate more veggies into what I am eating. I used to hate cauliflower until I realized the versatile ways you can liven it up. The fact that cauliflower can take on a flavor reminiscent of potatoes makes me never look back on eating just potato soup again. If you like "loaded baked potato" soup, I highly recommend giving this alternative a try! P.S. I used just a bit less heavy cream which is why the color isn't as light as Chef John's video.
Considering this is made with rather simple, humble ingredients, we thought the flavor was quite nice. Our toddler ate some, too!
Amazing flavours!the Gremolata is a must.
I toasted couple of slices Italian bread in the toaster
rubbed a little garlic and butter on it and way you go.
Sorry Chef John--you are my favorite chef and this soup sounded and looked awesome but unlike many of your other recipes this one did not deliver. Company was polite but no one was able to finish it. Compared to your homemade make your own stock, chicken noodle soup which is my favorite this soup would not even place any were near it.
This is seriously delicious soup. What makes it so good is the gremolata, especially the lemon zest. I made a half-recipe but added a whole onion and a whole rib of celery, as well as 3 cloves of garlic. Instead of half broth and half water, I added a whole carton of low sodium chicken broth and a bit of vegetable broth I had in the fridge. I didn't have any parsley but thought it tasted fine without it. I might add fresh dill next time. Thanks for the recipe!
I got everything out to make this and realized I didn't have a single onion. Time constrained so I went with onion powder and to fill in I added some chopped yellow squash. Used only 1 cauli and 4 cups water with BTB chicken base, but full amts of everything else . Used turkey bacon which I chopped in mini chopper after frying with a little evoo. Used panko (only 1/2 cup) for the bread crumbs and only a splash of half and half at the end. The base was good, much better than I though it might be. The gremolata pushed it over the edge.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Cauliflower Soup With Bacon Gremolata
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 73
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