Silky Cauliflower Soup With Parmesan Crisps

READY IN: 30mins
Recipe by kamekazicowgirl

My nephew loves cauliflower, and there are only so many ways to fix it! I went looking for new ways to prepare the vegetable, and I found this dish on another website. Dave Lieberman is the author of the recipe.

Top Review by StillRiverCook

I made this recipe exactly as per the recipe and it was wonderful. It almost tastes like a cream of potato soup instead of cauliflower. Either way it is delicious and creamy. You can add more or less soup stock depending on how you like it, so I would recommend you add less and then add more at the end depending on what thickness you prefer.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.
  3. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.
  4. Add the cauliflower and stock and bring to a boil.
  5. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
  6. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot.
  7. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper.
  8. Keep warm until ready to serve.
  9. Meanwhile, make the Parmesan crisps:
  10. Line a baking sheet with aluminum foil.
  11. Spread the shredded cheese over the foil in 1 even thin layer.
  12. Bake about 10 minutes until golden brown and crisps.
  13. Remove from oven and let cool 5 minutes.
  14. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

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