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Creamy Cauliflower Stoup

Creamy Cauliflower Stoup


  • 1 large head cauliflower (about 2 lb.), chopped into bite-size florets

  • Olive oil cooking spray

  • Salt and pepper

  • 1 tsp. each granulated garlic and granulated onion

  • 3 tbsp. olive oil

  • 1 onion, chopped

  • 1 carrot, peeled and chopped

  • 1 large stalk celery with leafy top, chopped

  • 4 cloves garlic, chopped

  • 2 scant tbsp. fresh thyme leaves (stripped from 7 to 8 sprigs)

  • ¼ to 1/2 tsp. white pepper

  • A little freshly grated nutmeg (about 1/8 tsp.)

  • 1 quart vegetable stock

  • 4 oz. cream cheese, cut into 1-inch pieces

  • ½ to 3/4 cup finely grated Parmigiano-Reggiano


  • Step 1

    Preheat the oven to 550°

  • Step 2

    Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper, and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17 to 20 minutes.

  • Step 3

    In a large pot, heat the oil, three turns of the pan, over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg, and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12 to 15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, or working in batches in a standard blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.