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Receta "Creamless" Creamy Cauliflower Soup

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This soup recipe comes from "Cook's Illustrated". When I first watched the video on how to make this, I was skeptical that a cauliflower soup that is made only with water would have much flavor. Well, it does! The cauliflower "croutons", cooked in browned butter with a kick of sherry vinegar adds just the right amount of acidity and crunch. This is a quick recipe, that I love so much that I've made it several times. Please visit my food blog "A Feast for the Eyes" to see how I made this.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4-6 servings


Cost per serving $1.01 view details
  • 1 head cauliflower (2 pounds)
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 small onion, halved and sliced thin
  • Salt and pepper
  • 4 1/2 – 5 cups water
  • 1/2 teaspoon sherry vinegar
  • 3 tablespoons minced fresh chives


  1. NOTES: White wine vinegar may be substituted for the sherry vinegar. Be sure to thoroughly trim the cauliflower’s core of green leaves and leaf stems, which can be fibrous and contribute to a grainy texture in the soup.
  2. Pull off outer leaves of cauliflower and trim stem.
  3. Using paring knife, cut around core to remove; thinly slice core and reserve.
  4. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower; set aside. Cut remaining cauliflower crosswise into 1/2-inch thick slices.
  5. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add leek, onion, and 1 1/2 teaspoons salt; cook, stirring frequently, until leek and onion are softened but not browned, about 7 minutes.
  6. Increase heat to medium-high; add 4 1/2 cups water, sliced core, and half of sliced cauliflower; and bring to simmer.
  7. Reduce heat to medium-low and simmer gently for 15 minutes.
  8. Add remaining sliced cauliflower, return to simmer, and continue to cook until cauliflower is tender and crumbles easily, 15 to 20 minutes longer.
  9. While soup simmers, melt remaining 5 tablespoons butter in 8-inch skillet over medium heat. Add reserved florets and cook, stirring frequently, until florets are golden brown and butter is browned and imparts nutty aroma, 6 to 8 minutes.
  10. Remove skillet from heat and use slotted spoon to transfer florets to small bowl. Toss florets with vinegar and season with salt to taste. Pour browned butter in skillet into small bowl and reserve for garnishing.
  11. Process soup in blender until smooth, about 45 seconds.
  12. Rinse out pan. Return pureed soup to pan and return to simmer over medium heat, adjusting consistency with remaining water as needed (soup should have thick, velvety texture but should be thin enough to settle with flat surface after being stirred) and seasoning with salt to taste.
  13. Serve, garnishing individual bowls with browned florets, drizzle of browned butter, and chives and seasoning with pepper to taste.


Nutrition Facts

Amount Per Serving %DV
Serving Size 623g
Recipe makes 4 servings
Calories 217  
Calories from Fat 203 94%
Total Fat 23.09g 29%
Saturated Fat 14.6g 58%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 29mg 1%
Potassium 63mg 2%
Total Carbs 3.2g 1%
Dietary Fiber 0.6g 2%
Sugars 1.19g 1%
Protein 0.67g 1%
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  • judee
    This is a great recipe. I love that it is made with all real food and no extra starches! Nice and low carb just the way I like it.
    1 reply
    • Foodiewife
      04 de Septiembre de 2014
      Yep, I'm not a fan of processed foods. This soup is so easy to make, and one of my faves. For a winter dinner soiree, it would be fun to serve as soup shots!


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