I recently posted a Cauliflower Cheese Soup, but with the continued cauliflower explosion in our garden, I still needed ways to use them up.
Since hubby and I both love soup, why not another cauliflower soup? This time, though, instead of pureed soup, I opted for a chunky version.
I like both this version and the cheese variation equally well. This one is chock full of fats from milk, half and half, and sour cream. The other one, however, despite the lack of milk and cream, includes fat from cheese. Hmmmm….guess it’s a matter of how much milk product I want in the soup. Regardless, both are tasty.
The other differentiating factor is the creaminess of the cheese soup due to pureeing it. The one from this post includes chunks of cauliflower and carrots and celery hence appears heartier in that sense.
Ultimately, both taste great. You decide which type you prefer! Either one, though, provides a nutritious way to include some veggies in your diet. And goodness knows I need more of that after the excess gluttony of the holiday season!!
Chunky Cauliflower Soup
- 1 stick butter (8 tbsp.), divided
- 1/2 onion, finely diced
- 1 large carrot, finely diced
- 1 stalk celery, finely diced
- 1 or 2 heads cauliflower, roughly chopped (amount depends on how chunky you want the soup)
- 2 tbsp. fresh parsley, diced (or 1 tbsp. dried parsley)
- 2 quarts low-sodium chicken broth
- 6 tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup half-and-half
- 2-4 tsp. salt, to taste
- 1 cup sour cream, room temperature
- Measure out the sour cream first so you’ll remember to allow it to come to room temperature.
- In a large soup pot or dutch oven, melt 4 tbsp. butter over medium heat. Add the onion and cook for a few minutes, until it begins to turn brown.
- Add the carrots and celery; cook for a couple more minutes.
- Add cauliflower and parsley; stir to combine. Cover pot, turn heat to low, and cook for 15 minutes (this will allow the cauliflower to begin softening).
- After 15 minutes, pour in chicken stock; bring to a boil, then reduce heat and allow to simmer until veggies are softened.
- In the meantime, mix the flour with the milk; whisk to combine. Set aside.
- In a medium saucepan over medium-low heat, melt butter.
- Slowly add milk/flour mixture to butter, whisking constantly.
- Remove from heat; stir in half-and-half.
- Add milk mixture to the simmering soup. Allow to simmer for 15-20 minutes. Season with salt and pepper, to taste.
- Just before serving, place the sour cream in a serving bowl or soup tureen. Add two or three ladles of hot soup into the tureen; stir to combine with the sour cream. Pour in the remaining soup and stir. Serve immediately.