Plain and simple.  How often is something, anything plain and simple?  In life? Almost never. In food? Not often enough.  I find most things, including food, muddied by unnecessary additions.  When I came across Paul Bertolli’s recipe for cauliflower soup, I immediately noticed the lack of ingredients.  Where are the spices? Cream? Where are the extras, the additions?  How can this cauliflower soup taste anything, but bland?  The raving reviews and a giant head of cauliflower from our csa persuaded me to try this soup recipe regardless of my questions.

I am so glad I gave this recipe a shot!  This soup is creamy without cream, a bit nutty and a tad sweet.  The cauliflower shines with through with the help of an onion, olive oil, salt and pepper.  It is fall comfort ford at its best: plain and simple.  What’s better than that?

Cauliflower Soup

recipe from Food 52 by Paul Bertolli

serves 6-8

Ingredients:

3 tbsp. olive oil

1 medium onion, sliced thin

1 head cauliflower (about 1-1/2 pounds), cut into florets

kosher salt, to taste

5 1/2 cups water, divided

Good quality extra virgin olive oil, to taste

Freshly ground black pepper, to taste

Directions:

Heat olive oil in a heavy-bottomed pan over low heat. Sweat the onion in the olive oil for about 15 minutes.  Do not let it brown!

Add the cauliflower florets, a pinch or two of kosher salt, and 1/2 cup hot water. Turn up the heat a bit and cover the pot with a lid. Stew the cauliflower until tender, about 18 minutes.  Add another 4 1/2 cups hot water.  Bring to a simmer and cook, uncovered for another 20 minutes.

Purée the soup in a blender until very smooth.   Allow the soup to sit for 20 minutes so it can thicken.

Thin the soup with water, if necessary, and reheat. Add salt and pepper, to taste.  Serve hot, with a drizzle of extra virgin olive oil, fresh ground black pepper and lots of crusty bread. Enjoy!

5 Must Make Soup Links For Fall

If you like roasted red peppers, try Joy The Baker’s Creamy Roasted Red Pepper soup. Looks like a bowl of comfort to me!

Set your opinions aside about Gwyneth Paltrow and make Goop’s Roasted and Clean Carrot Soup.  I made it last winter and it is delicious!

This butternut squash and apple soup recipe from Dinner A Love Story, is my favorite fall soup. Check it out!

My dad loves lasagna.  In fact, he asks for it every time he comes over for dinner.  Every. Time.  I think next time I’ll switch things up a bit and make Foodie Crush’s Slow Cooker Vegetarian Lasagna Soup. Yum!

Want to learn how to turn any vegetable into a puréed soup? Head to Food 52 for the 5 step recipe.