I know this Cauliflower Cream Soup involves cauliflower, which usually is a harbinger of doom, but trust, me your kids will not only eat it, they will devour it. The secret is blending the veggies to oblivion.
- 16 oz bag of cauliflower, frozen or fresh
- 1 c. carrots, diced
- 1 medium onion, diced
- 6 c. water
- 3 T. chicken base or bouillon
- 4 c. milk (we used 2%, use the fat content of your choice, even skim will turn out a creamy soup)
- 1/4 c. corn starch
- salt and pepper to taste
Cauliflower Cream Soup Directions
First I have to give a caveat. I never actually measure when I cook much of anything and especially not soup. So as I wrote down the ingredients (after I made and ate the soup and decided it was up to standards for sharing) I was estimating in my head, especially the liquid amounts. If your soup seems too soupy, add a bit more corn starch. If your soup seems too thick, add a bit more milk.
The same goes for the amount of soup you want to produce. I was making this soup for a crowd of 14 people. But if you have a much smaller group just leave the vegetables the same, but reduce the liquid. However, you’ll need to reduce the corn starch too. Start with 2 T. corn starch, see if the soup thickens enough, then add more corn starch as needed.
- Add the water, cauliflower, carrots, onions, and chicken base to a large stock pot. Bring to a boil and let it cook uncovered for an hour or so until the vegetables are falling apart soft. Keep an eye on the water level so nothing burns.
- Blend the vegetables and liquid with an immersion blender or in a counter top blender until the mixture is completely smooth.
- Pour the liquid back into a stock pot and bring back up to boiling.
- Reduce the heat to medium. If you do not reduce the heat you will probably scorch your soup even if you are stirring the whole time . . . could be I learned that lesson the hard way.
- In a separate container, small bowl, or liquid measuring cup mix 1 c. cold milk with the corn starch. Let it sit for a minute to let the liquid soak into the corn starch then stir again. At first it will feel like stirring cement, but then the corn starch gives way and you have a smooth liquid. Corn starch is weird stuff.
- Pour the corn starch and milk into the hot soup and stir. From this point on you need to stir the soup continually or it will burn. The soup should start to thicken up right away.
- Add the remainder of the milk (this is one of those places I don’t measure, I just pour milk right out of the jug into the pot) and stir until the whole pot is reheated and thickened again. If it seems too soupy, add another 2 tablespoons of corn starch to 1/2 c. of cold milk, stir it in. Then add it to the soup pot. Corn starch will not thicken in the pot until the mixture gets very hot, boiling or near boiling, so make sure your soup gets to that point before you despair of thickening. If you add too much corn starch the whole pot will taste grainy and very, very corn starchy.
- Add salt and pepper. Start with 1 t. salt and 1/4 t. pepper. Taste the soup. Always, always taste your soup before you serve it. Salt is the key to a tasty soup. Not only does salt taste good, but it brings out the rest of the flavors in the soup. Keep adding salt and pepper in small increments until you get it right.
That’s it. The key to a good cream soup is getting the creaminess just right. You can adjust the liquid and corn starch levels until the soup is exactly the consistency you like. If it’s smooth and you’ve done a proper job with the salt, then it makes no difference which vegetables are in the pot. Even cauliflower can be redeemed once in awhile.
And remember, moms, if you want your kids to eat it, no chunks. Chunks are for grownups.
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