![Creamy cauliflower soup with large croutons in a bowl](https://cdn.statically.io/img/assets.bonappetit.com/photos/61f43764c85fdc9e98ae7078/1:1/w_2560%2Cc_limit/20220118%2520Cauliflower%2520Soup%2520LEDE.jpg)
Most permutations of cauliflower (roasted florets, cauliflower rice, yes, even cauliflower gnocchi) rarely tempt me. But when you simmer a whole head of cauliflower with onion, garlic, and half-and-half, then blend it all until thick and velvety, it makes a sublime soup that’s all the more remarkable because it’s so quick to prepare. Half-and-half adds just the right amount of richness to help the cauliflower taste its best, but you could also use milk, heavy cream (or mix equal parts of both for DIY half-and-half), or plant-based milk. Don’t skip the white pepper or the fresh lemon juice—they’re the secret ingredients that’ll have you craving spoonful after spoonful. The cheesy mustard croutons on top offer an ideal mix of sharp and rich flavors, but this creamy soup would also be delicious topped with toasted sunflower seeds, a spoonful of chili crisp, or some pesto. —Christina Chaey
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What you’ll need
Citrus Juicer
$20 $15 At Amazon
Immersion Blender
$100 At Amazon
Blender
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Dutch Oven
$133 $80 At Amazon
Box Grater
$12 At Amazon
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
3
1
1½
3
1
¼
¾
1
1
5
½
1
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
How would you rate Creamy Cauliflower Soup With Cheesy Mustard Croutons?
Leave a Review
Reviews (19)
Back to TopThe croutons were delicious, I prepared those exactly as written, however the soup was so bland as written! Instead of water, I used chicken broth and even with that, I needed to add seasoning. To create some depth and flavor I added 47 grams of white miso paste and two tablespoons of nutritional yeast and a splash of soy sauce.
pixyhedd
Long Beach, CA
3/22/2024
Instant classic around the house. I will probably use extra dijon and cheese for the next batch. Soo good
Anonymous
Philadelphia, PA, USA
2/26/2024
It was alright. Not a big flavor profile. I'm sure croutons would've added more flavor but i was being lazy. I even added pork and veggie broth I had instead of water and used cream instead of half-half to make sure it wasn't bland.
Anonymous
Brooklyn, NY
2/17/2024
Simple and delicious. I didn’t make the croutons but the soup is fantastic on its own. This is a keeper.
Nancy Allan
Toronto
2/11/2024
Could you please print the nutritional information for your recipes?
Anonymous
Deerfield, MA
1/19/2023
We loved it! I did use chicken bone broth instead of water, and added some of the sharp white cheddar at the end with a pinch of cayenne and nutmeg for more flavor. Our croutons were sourdough and AMAZING.
C Fross
illinois
4/1/2022
Would add vegetable or chicken broth instead of water to cook the cauliflower not water and cream not half and half would have been tastier and added some parsley at the end
Anonymous
New Jersey
3/18/2022