Creamy Cauliflower Soup with Sour Cream Recipe
This creamy cauliflower soup is a comforting and hearty dish perfect for cozy meals. Featuring tender cauliflower, aromatic vegetables, and a rich, velvety base made from butter, milk, and half-and-half, it’s finished with a touch of sour cream for added creaminess. The soup is gently simmered to develop deep flavor and served warm, making it an ideal appetizer or light main course.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 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)
Broth and Seasonings
- 1 qt. low-sodium chicken broth or stock
- 1 to 2 bay leaves
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
Dairy and Thickening
- 1/2 cup salted butter, divided
- 6 tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup half-and-half
- 1 cup sour cream, to serve
Instructions
- Cook onions: In a large soup pot or Dutch oven, melt 4 tablespoons butter over medium-high heat. Add the finely chopped onion and cook until it begins to brown, about 4 to 5 minutes.
- Add vegetables: Stir in the chopped carrots and celery, cooking for an additional 2 minutes. Then add the cauliflower pieces and parsley. Stir to combine, cover the pot, and cook over low heat for 15 minutes to soften the vegetables.
- Simmer with broth: Pour the low-sodium chicken broth into the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 10 minutes to meld the flavors and cook the cauliflower through.
- Prepare the creamy base: In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. In a bowl, whisk together the all-purpose flour and whole milk until smooth. Slowly add this milk-flour mixture to the melted butter, whisking constantly to avoid lumps. Cook the mixture until thickened, about 5 minutes.
- Combine dairy and soup: Remove the thickened mixture from heat and stir in the half-and-half. Add this creamy mixture to the simmering soup along with 1 to 2 bay leaves. Continue to simmer for 15 to 20 minutes, then season with additional salt and pepper as needed.
- Serve with sour cream: Just before serving, place the sour cream in a serving bowl or soup tureen. Ladle 2 to 3 portions of hot soup into the bowl and stir to combine with the sour cream. Pour in the remaining soup, stir gently, and serve immediately. Alternatively, serve soup in individual bowls topped with a dollop of sour cream.
Notes
- Using low-sodium chicken broth allows you to control the salt level in the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh parsley can be used instead of dried for a brighter flavor.
- You can adjust the thickness by changing the amount of flour or milk in the creamy base.
- For added flavor, garnish with fresh herbs or a sprinkle of black pepper when serving.
