epicurious3.6
Creamy Cauliflower Soup With Cheesy Mustard Croutons
This sublimely smooth cream of cauliflower soup gets huge depth of flavor from a handful of pantry ingredients like onion, garlic, and half-and-half.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Christina Chaey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
- ●pot
- ●blender
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Heat 2 Tbsp. extra-virgin olive oil in a large saucepan or small Dutch oven over medium-low. Add 1 medium onion, chopped, and season with kosher salt. Cook, stirring occasionally and reducing heat if onion starts to brown, until softened but without taking on any color, 5–⏱️ 7 minutes. Add 3 garlic cloves, finely chopped, and cook, stirring, until softened and fragrant, about ⏱️ 2 minutes. Add 1 large head of cauliflower (2½–3 lb.), florets broken into small pieces, core chopped, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ¼ tsp. freshly ground white or black pepper, and 5½ cups water (the water should just barely cover the cauliflower). Bring to a boil, then reduce heat, and simmer, uncovered, until cauliflower is completely tender and starting to fall apart, 15–⏱️ 20 minutes. Stir in ¾ cup half-and-half and simmer ⏱️ 5 minutes; remove from heat.
. extra-virgin olive oil, divided, plus more for drizzling3 Tbspmedium onion, chopped1large head of cauliflower (2½–3 lb.), florets broken into small pieces, core chopped1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more1
2
While the soup is simmering, whisk 1 Tbsp. Dijon mustard, 1 Tbsp. unsalted butter, melted, and 1 Tbsp. extra-virgin olive oil in a medium bowl to combine; season with salt and pepper. Add 5 cups country-style bread, preferably day-old, torn or sliced into 1" cubes, and toss to coat in mustard mixture. Scatter ½ cup finely grated Gruyère or cheddar over and toss again to combine. Transfer bread mixture to a parchment-lined rimmed baking sheet and bake in a single layer, turning halfway through, until cheese is melted and croutons are golden brown and crisp, 10–⏱️ 15 minutes.
. Dijon mustard1 Tbsp. unsalted butter, melted1 Tbsp. extra-virgin olive oil, divided, plus more for drizzling3 Tbspcountry-style bread, preferably day-old, torn or sliced into 1" cubes5 cups
3
Working in batches, carefully purée soup in a blender until very smooth, transferring to a medium bowl as you go. (Alternatively, you can use an immersion blender to blend soup in pot until smooth.) Return soup to pot and reheat over medium-low, stirring and adding more water to thin if needed (you’re going for the consistency of heavy cream). Stir in 1 Tbsp. plus 1½ tsp. fresh lemon juice. Taste and season soup with more salt and/or pepper if desired.
. plus 1½ tsp. fresh lemon juice1 Tbsp
4
Ladle soup into bowls. Top with cheesy mustard croutons and drizzle with more oil. Do ahead: Soup can be made 3 days ahead. Let cool; cover and chill. Reheat soup over medium-low, adding a splash of water to thin if needed.
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