Cauliflower Velvet Soup
Cheddar, Crispy Rice, Chili Oil, and Chive Garnish
The silky smooth texture is achieved by the addition of cannelini beans and the action of a high-performance blender. Tasty, oh yes, but it is that velvety texture that makes the soup so extraordinary. It could easily be served naked…
…but the cream-colored blank canvas begs for something jazzy, cheesy, toasty, spicy, crunchy, and green. Queue up cheddar, crispy rice, toasted sesame chili oil, and chives.
Cauliflower Velvet Soup Recipe
Cauliflower Velvet Soup, A Blank Canvas
- 1 c. milk
- 1/2 c. shredded sharp cheddar
- 2 c. steamed cauliflower
- 1/2 c. cannelini beans, rinsed and drained
- 1 T. chopped yellow onion
- 2 t. Better Than Bouillon, Roasted Chicken Base
- whole nutmeg, a few grates on a microplane
- salt and pepper, to taste
- 1/2 c. to 1 c. hot water, to thin
Place the first 7 ingredients in a high-performance blender (such as Vitamix) in the order listed. Blend using the Hot Soup program. After 5 to 6 minutes, the blender will shut off and the soup will be hot. Add salt and pepper to taste, then blend again with just enough hot water to thin to a velvety soup consistency.
*This cauliflower soup method was adapted from Vitamix’s Broccoli Cheese Soup recipe. It can be made in a standard blender, but the consistency won’t be the same. If using a standard blender, once blended, the soup will need to be heated on the stove top.
**Use Better Than Bouillon No Chicken Base for a vegetarian version.
Crispy Rice Topping
- 1 T. butter
- 1/2 c. crisp rice cereal
- kosher salt and cayenne pepper to taste
Melt butter in a small sauté pan. Add cereal and cook until golden-brown, stirring frequently. Season with salt and cayenne pepper.
- shredded sharp cheddar
- crispy rice topping
- chives, snipped
- toasted sesame chili oil
Ladle hot soup into shallow bowls. Scatter with cheese, top with crispy rice, drizzle with chili oil, sprinkle with chives.
Portion garnishes to your taste.
More Crispy Rice Topping
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