Cauliflower soup, creamy and delicious, yet light and delicate, just what you need for a boost of goodness and wellness. With this simple recipe, you’ll convince even the most skeptical to eat this delicious vegetable. In fact, even those who aren’t keen on the taste of cauliflower will surely eat this soup with gusto and ask for seconds! In short, it’s one of those recipes that I recommend you try right away, and don’t forget to let me know if it won your heart. I cooked the white cauliflower together with some Arborio rice, which is the most suitable for soups to achieve a super creaminess. At the end of cooking, I blended everything and then added cooking cream or fresh cream and plenty of grated Parmesan cheese. I served the Cauliflower Cream with croutons that I simply prepared by toasting sandwich bread in a pan with extra virgin olive oil and herbs. So let’s head to the kitchen and prepare a delicious Cauliflower Soup together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 260.87 (Kcal)
- Carbohydrates 38.40 (g) of which sugars 3.11 (g)
- Proteins 7.38 (g)
- Fat 8.87 (g) of which saturated 1.55 (g)of which unsaturated 0.83 (g)
- Fibers 2.91 (g)
- Sodium 190.80 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Cauliflower Cream
- 1 cauliflower (about 1.75 lbs)
- 3/4 cup Arborio rice
- 1/2 cup cooking cream
- 1/3 cup grated Parmesan cheese
- to taste extra virgin olive oil
- 1 tablespoon herbs
- to taste salt
- 1 pinch pepper
- 5 slices sandwich bread
What you need to prepare the Cauliflower Soup
- Immersion blender
How to prepare the Cauliflower and Rice Cream
Clean the cauliflower: remove the hard core and outer leaves. Separate the florets and wash them under running water. Place the cauliflower in a pot along with the rice, cover with cold water, and cook over medium heat for about 35 minutes from the boil.
Meanwhile, cut the slices of sandwich bread into squares and toast them over low heat in a pan with 3-4 tablespoons of oil and the herbs, turning them often with a wooden spoon. If you prefer, you can also toast them in the oven or in an air fryer.
When the rice and cauliflower are cooked and the cooking water is almost all absorbed, adjust the salt and reduce them to a soft cream with an immersion blender.
Add the grated Parmesan cheese and cooking cream (or fresh liquid cream) to the pot. Mix well over low heat, and the Cauliflower Soup is ready to be served with a drizzle of extra virgin olive oil and bread croutons. Hot, creamy, and delicious!
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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You can prepare the Soup in advance and heat it for a few minutes over low heat
If there’s any left, store it in a container in the fridge
Don’t miss the recipe for Cauliflower and Potato Balls
