Creamy Cauliflower Soup Recipe (2024)

FAQs

What makes soup more creamy? ›

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

We thicken cauliflower soup by cooking flour and butter together to make a roux, but the soup will have a brothy consistency.

Adding/mixing water in the soup makes the soup less thick. (discrepencies apply. You could use more vegetables/fruits/ingredients with water in them in your soup or just plain ol' pour in water, though ratio applies. Some ingredients have more water than others.

Knead equal parts butter and flour into a thick paste, and then whisk it into your soup until it has completely dissolved. Adding beurre manié is like a making reverse-roux, and it will thicken your soup in a similar way. 7. Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Cauliflower becomes bitter when exposed to too much heat. Over-cooking cauliflower can make it bitter. If your soup tastes bitter, you can add a little more salt to help with the bitterness. If you don't want to add any more salt, a little sugar or something sour, lemon juice, or vinegar to help offset the bitterness.

If the soup is too thick for your taste, add more milk, water or stock (and more salt if needed).

The first is to caramelize the vegetables, either in your soup pot or in the oven, to sweeten them and condense their juices. Next, add plenty of aromatics to the pot — herbs, spices, garlic, onions and the like — and let everything simmer for a long time to blend the flavors.

The fact that it's a vegetable makes cauliflower automatically good for you. Additionally, cauliflower is packed with nutrients that give it unique benefits, such as fiber, vitamin C, vitamin K and choline. These properties give you a good reason to eat it frequently or even daily.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half. If you want to make regular (non-creamy) chicken noodle soup, replace the milk with more chicken broth.

Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.

Finally, we browned florets in butter and used both as a flavorful garnish. 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 can contribute to a grainy texture in the soup.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.