Ina Garten Cauliflower Soup

A comforting recipe by Ina Garten is this Creamy Cauliflower Soup that you can easily prepare for a cozy meal at home. It’s made with cauliflower, yellow onions, celery root, fennel, and chicken stock. This rich and smooth Creamy Cauliflower Soup recipe is perfect for lunch or dinner, takes about 1 hour and 10 minutes to prepare, and can serve up to 6 people.

Ina Garten Cauliflower Soup Ingredients

• 1/4 cup olive oil, plus extra for serving
• 2 cups yellow onions, chopped
• 2 cups celery root, diced into 1-inch pieces
• 2 cups fennel, diced into 1-inch pieces (core and stalks removed)
• 2 pounds cauliflower, cut into florets
• 2 cups chicken stock
• Kosher salt to taste
• 2 tablespoons heavy cream
• Homemade Croutons for serving
• Fresh chives, chopped for serving

How To Make Ina Garten Cauliflower Soup

1. Heat the Olive Oil: Start by heating 1/4 cup of olive oil in a large, heavy pot or Dutch oven over medium-low heat. Once heated, add the chopped yellow onions. Sauté them for about 10 minutes, stirring occasionally, until the onions soften up, but don’t let them brown.
2. Add Celery Root and Fennel: Next, stir in the diced celery root and fennel. Continue to sauté for about 5 minutes, allowing the vegetables to get tender and release their flavors. You’ll start to smell the amazing aroma as they cook down together.
3. Cook the Cauliflower: Toss in the cauliflower florets and pour in 2 cups of chicken stock. Add 2 teaspoons of kosher salt to the pot to enhance the flavors. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot with a lid and let everything cook for 25 to 30 minutes, or until the vegetables are completely soft.
4. Add Water and Simmer Again: Once the veggies are soft, pour in 3 cups of water to the pot. Bring everything back to a boil, then reduce the heat to a low simmer. Let it cook uncovered for another 20 minutes, which will further soften the cauliflower and blend the flavors.
5. Blend the Soup: Carefully blend the soup in batches using either a blender or an immersion blender until it’s silky smooth. Return the pureed soup to the pot and stir in the 2 tablespoons of heavy cream. Taste the soup and adjust the seasoning with a pinch more salt if needed. Let it gently reheat on medium-low heat, stirring occasionally.
6. Serve and Garnish: Ladle the creamy cauliflower soup into bowls, making sure it’s piping hot. Top each serving with crispy homemade croutons and a sprinkle of freshly chopped chives. For an extra touch, drizzle a little olive oil on top before serving. Enjoy this comforting and flavorful soup!

Recipe Tips

• Use vegetable stock for a vegetarian version: Simply swap out the chicken stock for vegetable stock to keep this soup vegetarian without sacrificing flavor or richness in the final result.
• Roast the cauliflower for extra depth: Before adding the cauliflower to the pot, roast the florets in the oven at 400°F for 20 minutes to bring out a nuttier, deeper flavor.
• Add a squeeze of lemon for brightness: Stir in a small amount of fresh lemon juice right before serving to balance the richness of the cream and make the flavors pop.
• Control the consistency with more or less liquid: If you prefer a thicker soup, reduce the amount of water added during simmering, or for a thinner soup, add more water when blending.

What To Serve With Cauliflower Soup

Serve your comforting Creamy Cauliflower Soup with roasted garlic flatbread, quinoa salad with lemon vinaigrette, herbed goat cheese crostini, zucchini fritters, or caramelized onion and gruyere tart for a balanced and flavorful meal.

You can also pair it with roasted sweet potato wedges or grilled asparagus with balsamic glaze for an extra layer of texture and taste that complements the smoothness of the soup.

How To Store Cauliflower Soup

To Refrigerate: Let the soup cool down completely before transferring it into an airtight container. Store it in the refrigerator for up to four days, making sure the container is well-sealed to prevent any loss of flavor or moisture.

To Freeze: Pour the cooled soup into freezer-safe containers or resealable bags, leaving some space for expansion. It can be frozen for up to two months, but skip adding cream before freezing as it may separate when thawed.

How To Reheat Cauliflower Soup

In The Oven: Transfer the soup to an oven-safe dish, cover it with foil, and reheat at 350°F for about 20-25 minutes until it’s fully warmed through. Stir halfway to ensure even heating and avoid any hot spots in the dish.

In The Microwave: Place the soup in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes. Stir well after each minute to ensure even heating and prevent the soup from developing hot spots or uneven texture.

Frequently Asked Questions

Can I make this soup dairy-free?

Yes, you can replace the heavy cream with coconut milk or any unsweetened plant-based cream alternative. This will still give the soup a rich and creamy texture without the dairy.

Can I use frozen cauliflower?

Absolutely. Frozen cauliflower works well for this recipe. Just add it directly to the pot and increase the cooking time by about 5 minutes to ensure it’s fully softened.

Can I use vegetable stock instead of chicken stock?

Yes, vegetable stock can be used to make the soup vegetarian. It won’t change the flavor much, but ensure the stock is flavorful to get the best results.

Check out More Recipes From Ina Garten:

• Ina Garten Shepherd’s Pie
• Ina Garten Garlic Bread
• Ina Garten Chicken Chili