This creamy cauliflower soup is my absolute go-to because it’s like a warm hug in a bowl—comforting, rich, and unbelievably satisfying without being heavy. Plus, it’s super quick and easy to whip up, making it perfect for busy weeknights when I want something cozy but don’t have the time for anything complicated!
Cauliflower Soup Crème Du Barry is a rich, silky dish that I love for its simplicity and comfort. With a base of cauliflower florets, and onions, gently cooked in unsalted butter, this soup is made hearty with chicken or vegetable broth and luscious heavy cream.
A sprinkle of fresh chives completes it beautifully.
Cream Of Cauliflower Soup Creme Du Barry Recipe Ingredients
- Cauliflower: Rich in vitamins C, K, and folate; low in calories; adds creaminess.
- Onion: Provides natural sweetness and aromatic depth; contains antioxidants.
- Unsalted Butter: Adds richness; source of fat-soluble vitamins A, D, E, and K.
- Chicken or Vegetable Broth: Base flavor; hydrates; choose low-sodium for healthier soup.
- Heavy Cream: Provides luxurious texture; high in fat; enhances savory flavors.
- White Pepper: Subtle heat and flavor; contains antioxidants; complements creaminess.
- Fresh Chives: Bright, oniony flavor; source of vitamins A, C, and K; nutritious garnish.
Cream Of Cauliflower Soup Creme Du Barry Recipe Ingredient Quantities
- 1 medium head of cauliflower, cut into florets
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt to taste
- White pepper to taste
- Fresh chives, chopped (for garnish)
How to Make this Cream Of Cauliflower Soup Creme Du Barry Recipe
1. In a large pot, melt the butter (unsalted) over medium heat. Add the onion (chopped) and sauté until the onion is translucent, about 5 minutes.
2. Drop the cauliflower florets in the pot and mix them with the butter and onion mixture.
3. Add the chicken or vegetable broth, making sure that the cauliflower is mostly underwater. Bring to a gentle boil.
4. Turn the heat to low, cover the pot, and allow it to simmer for 20-25 minutes. The cauliflower should be tender when pierced with a fork.
5. Take the pot off the heat. With the help of an immersion blender, carefully whirl the soup until it’s smooth and all the ingredients are well incorporated. If you do not have an immersion blender, you can work in batches and use a standard blender.
6. Put the saucepan back on low heat and carefully blend in the heavy cream.
7. Taste the soup and add salt and white pepper as needed to perfect it for your palate. Heat the soup until it is just barely simmering. Do not let it come to a full boil.
8. Sample the soup and, if needed, make any necessary adjustments to the seasoning.
9. Pour the soup into bowls using a ladle.
10. Before serving, make sure to garnish each serving with freshly chopped chives. Then, it’s all yours to enjoy!
Cream Of Cauliflower Soup Creme Du Barry Recipe Equipment Needed
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Immersion blender or standard blender
6. Measuring spoons
7. Measuring cup
8. Ladle
9. Fork
10. Soup bowls
FAQ
- Q: Can I use frozen cauliflower instead of fresh?A: Yes, frozen cauliflower florets can be used. Just be sure to thaw them first.
- Q: Is it possible to make this soup vegan?A: Of course! Use a plant-based alternative for the butter, and vegetable broth combined with a non-dairy cream substitute like coconut cream in place of the cream.
- Q: How can I make the soup thicker?A: To achieve a thicker consistency, use less broth or throw in a peeled, diced potato while you’re cooking the cauliflower.
- Q: Can I make this soup ahead of time?A: Yes, you can prepare it up to 2 days prior. Place it in an airtight container in the refrigerator and warm it gently before serving.
- Q: What can I use instead of chives for garnish?You can use parsley or green onions to garnish instead, and it will give you a similar fresh flavor.
- Q: How do I adjust the soup if it’s too salty?A: To help balance the saltiness, add a splash of unsalted broth or a small, peeled potato before blending. Be sure to remove the potato first.
- Q: Can I freeze the soup?A: Absolutely, allow the soup to cool entirely, then pack it in freezer containers that won’t let air in for up to 3 months. Defrost in the refrigerator, then gently heat on the stove or in the microwave until it’s restorative, right-before-serving temperature.
Cream Of Cauliflower Soup Creme Du Barry Recipe Substitutions and Variations
Butter: Swap with olive oil or coconut oil for a different flavor or if you want a dairy-free alternative.
Chicken or vegetable stock: Use water mixed with a bouillon cube or powder for a similar flavor profile, or use homemade stock if you have it.
Use coconut milk or half-and-half in place of heavy cream for a lighter or dairy-free version.
White pepper: Black pepper can be used as an alternative, imparting a slightly different flavor and color.
Chives, fresh: Use parsley, dill, or green onion to garnish in place of chives if they are not available.
Pro Tips
1. Roasting for Extra Flavor: Before adding the cauliflower to the pot, consider roasting the florets in the oven with a drizzle of olive oil and a pinch of salt until golden. This will add a deeper, nutty flavor to the soup.
2. Onion Varieties: Try using a variety of onions, such as shallots or leeks, to add a subtle complexity to the base flavors. Caramelizing the onions slightly before adding the cauliflower can also enhance the sweetness.
3. Broth Choice: For a richer flavor, use chicken broth, but ensure it’s low sodium so you can control the salt level. For a vegetarian or lighter option, opt for a high-quality vegetable broth.
4. Cream Alternatives: If you prefer a lighter version of this soup, you can replace the heavy cream with coconut milk or half-and-half. These alternatives will keep the soup creamy while reducing the richness.
5. Herb Infusion: Add a bouquet garni (a bundle of fresh herbs like thyme and bay leaf tied together) to the broth while simmering the cauliflower. Remove it before blending to impart a subtle herby note.
Cream Of Cauliflower Soup Creme Du Barry Recipe
My favorite Cream Of Cauliflower Soup Creme Du Barry Recipe
Equipment Needed:
1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Immersion blender or standard blender
6. Measuring spoons
7. Measuring cup
8. Ladle
9. Fork
10. Soup bowls
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt to taste
- White pepper to taste
- Fresh chives, chopped (for garnish)
Instructions:
1. In a large pot, melt the butter (unsalted) over medium heat. Add the onion (chopped) and sauté until the onion is translucent, about 5 minutes.
2. Drop the cauliflower florets in the pot and mix them with the butter and onion mixture.
3. Add the chicken or vegetable broth, making sure that the cauliflower is mostly underwater. Bring to a gentle boil.
4. Turn the heat to low, cover the pot, and allow it to simmer for 20-25 minutes. The cauliflower should be tender when pierced with a fork.
5. Take the pot off the heat. With the help of an immersion blender, carefully whirl the soup until it’s smooth and all the ingredients are well incorporated. If you do not have an immersion blender, you can work in batches and use a standard blender.
6. Put the saucepan back on low heat and carefully blend in the heavy cream.
7. Taste the soup and add salt and white pepper as needed to perfect it for your palate. Heat the soup until it is just barely simmering. Do not let it come to a full boil.
8. Sample the soup and, if needed, make any necessary adjustments to the seasoning.
9. Pour the soup into bowls using a ladle.
10. Before serving, make sure to garnish each serving with freshly chopped chives. Then, it’s all yours to enjoy!
