Indulge in the cozy comfort of homemade "Cream of Cauliflower Soup with Buttermilk Biscuits," a delightful recipe that promises to warm your heart and tantalize your taste buds. This creamy, velvety soup, paired with flaky, buttery biscuits, is the perfect way to elevate any meal or simply enjoy a quiet evening at home. With just 45 minutes from start to finish, you can impress your family and friends with this American classic that is as easy to make as it is delicious. Ready to discover the secrets to this mouthwatering dish? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup butter, cold and cubed
Instructions
- Preheat the oven to 425°F (220°C) for preparing the buttermilk biscuits.
- For the soup, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté chopped onions until translucent, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Add chopped cauliflower and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until cauliflower is tender and easily pierced with a fork.
- While the soup simmers, prepare the biscuits. In a large mixing bowl, combine all-purpose flour, baking powder, and salt. Mix dry ingredients thoroughly.
- Cut cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add buttermilk and mix until a soft dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently knead 2-3 times. Roll out to 1-inch thickness and cut into rounds using a biscuit cutter.
- Place biscuits on a baking sheet and bake for 12-15 minutes until golden brown.
- Return to the soup: Use an immersion blender to puree the cauliflower mixture until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Ladle soup into bowls and serve hot alongside freshly baked buttermilk biscuits.
Tips
- Choose Fresh Cauliflower: For the best flavor and texture, select a fresh head of cauliflower with tightly packed florets and vibrant green leaves.
- Sauté for Flavor: Don’t skip the step of sautéing the onions and garlic! This builds a rich flavor base for the soup that will elevate the overall taste.
- Adjust Consistency: If you prefer a thicker soup, blend less, or add more broth if it’s too thick. Adjusting the consistency to your liking can make a big difference.
- Experiment with Seasonings: Feel free to add herbs like thyme or rosemary for an extra depth of flavor in the soup. A pinch of nutmeg can also enhance the cauliflower's natural sweetness.
- Perfect Your Biscuits: Avoid overmixing the biscuit dough; this helps keep them light and fluffy. If you want an extra touch, brush the tops with melted butter before baking for a golden finish.
- Serve Immediately: Enjoy the soup and biscuits fresh out of the oven for the best texture and flavor. If you have leftovers, store them separately to maintain the biscuits' crispiness.
- Garnish for Appeal: Top your soup with a drizzle of olive oil, a sprinkle of fresh herbs, or even some crispy bacon bits for an appealing presentation and added flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
