Ina Garten Cream of Cauliflower Soup
Ina Garten’s version of cream of cauliflower soup is a velvety blend of cauliflower, onion, broth, and cream, seasoned with a hint of nutmeg and finished with optional cheese or garnish. It’s a minimalist soup that focuses on clean flavor and a silky texture, offering richness without heaviness.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
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1 large head cauliflower (about 2½ to 3 pounds), cut into florets
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1 large yellow onion, chopped
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2 tablespoons unsalted butter
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1 tablespoon olive oil
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4 cups low-sodium chicken stock (or vegetable broth for vegetarians)
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1 cup heavy cream
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½ teaspoon ground nutmeg
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Kosher salt and freshly ground black pepper, to taste
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Optional: grated parmesan, croutons, chopped chives, or a drizzle of truffle oil
Instructions
In a large pot, heat the butter and olive oil over medium heat. Add chopped onions and cook for 5–7 minutes, until soft and translucent.
Stir in the cauliflower florets and pour in the chicken stock. Bring to a boil, then reduce heat and simmer uncovered for about 25–30 minutes, or until the cauliflower is tender.
Use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Puree until completely smooth and creamy.
Return the soup to the pot if needed. Stir in the heavy cream and ground nutmeg. Simmer for 5 more minutes to warm through. Season generously with salt and pepper to taste.
Ladle into bowls and garnish with optional toppings like croutons, chives, or a sprinkle of parmesan cheese.