Mohamed Shili This easy Ina Garten Cauliflower Soup is made using olive oil, yellow onions, celery root, fennel, cauliflower, and chicken stock, and takes about 60 minutes in total to prepare and cook. Serve this ina garten cauliflower soup with Cabbage Rolls, Chicken Chili, Spaghetti Squash or Slow Cooker Sweet Potatoes.
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
- Prep the Veggies: Heat 1/4 cup olive oil in a heavy pot or Dutch oven. Add chopped onions and sauté on medium-low heat for about 10 minutes until they’re soft but not brown.
- Add More Veggies: Stir in the diced celery root and fennel. Sauté them for 5 minutes.
- Cook Cauliflower: Add the cauliflower florets, chicken stock, and 2 teaspoons of salt. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 25-30 minutes until all vegetables are tender.
- Add Water and Simmer: Pour in 3 cups of water, bring it to a boil again, then lower the heat and let it simmer uncovered for another 20 minutes.
- Blend and Season: In batches, blend the soup until smooth. Transfer it back to the pot, stir in the heavy cream, and add salt to taste. Reheat the soup on medium-low heat.
- To Serve: Ladle the soup into bowls, top with homemade croutons and chopped chives, and drizzle a bit of olive oil over the top. Enjoy your meal!
What To Serve With Cauliflower Soup
For a complete meal, serve the cauliflower soup with a side of crusty bread, a green salad, or a cheese board. These sides complement the creamy texture and rich flavors of the soup, making the meal more satisfying.
How To Store Cauliflower Soup
In The Fridge:
Store the cooled cauliflower soup in an airtight container and place it in the fridge. It will keep well for up to 3-4 days.
In The Freezer:
For longer storage, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Seal tightly and store in the freezer for up to 2-3 months.
How To Reheat Cauliflower Soup
- Microwave: Transfer the soup to a microwave-safe bowl and heat on medium power, stirring every 30 seconds until hot.
- Stovetop: Pour the soup into a pot and warm over medium-low heat, stirring occasionally, until it reaches your desired temperature.
Check out More Recipes From Ina Garten:
Ina Garten Cauliflower Soup
Description
This easy Ina Garten Cauliflower Soup is made using olive oil, yellow onions, celery root, fennel, cauliflower, and chicken stock, and takes about 60 minutes in total to prepare and cook. You can pair your Cauliflower Soup with delicious sides such as crusty bread, a simple green salad, or a cheese board to make your meal complete and satisfying.
Ina Garten Cauliflower Soup Ingredients
How To Make Ina Garten Cauliflower Soup
- Prep the Veggies: Heat 1/4 cup olive oil in a heavy pot or Dutch oven. Add chopped onions and sauté on medium-low heat for about 10 minutes until they’re soft but not brown.
- Add More Veggies: Stir in the diced celery root and fennel. Sauté them for 5 minutes.
- Cook Cauliflower: Add the cauliflower florets, chicken stock, and 2 teaspoons of salt. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 25-30 minutes until all vegetables are tender.
- Add Water and Simmer: Pour in 3 cups of water, bring it to a boil again, then lower the heat and let it simmer uncovered for another 20 minutes.
- Blend and Season: In batches, blend the soup until smooth. Transfer it back to the pot, stir in the heavy cream, and add salt to taste. Reheat the soup on medium-low heat.
- To Serve: Ladle the soup into bowls, top with homemade croutons and chopped chives, and drizzle a bit of olive oil over the top. Enjoy your meal!
