Creamy Cauliflower Stoup

Reader request: "A no-meat stoup!" —Lynn Salters, West Haven, Connecticut
Publish date:
Creamy Cauliflower Stoup

Recipe by Rachael Ray

  • 4Servings


  • 1 large head cauliflower (about 2 lb.), chopped into bite-size florets
  • Olive oil cooking spray
  • Salt and pepper
  • About 1 tsp. each granulated garlic and granulated onion
  • 3 tbsp. olive oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 large stalk celery with leafy top, chopped
  • 4 cloves garlic, chopped
  • About 2 scant tbsp. fresh thyme leaves (stripped from 7 to 8 sprigs)
  • 1/4 to 1/2 tsp. white pepper
  • A little freshly grated nutmeg (about 1/8 tsp.)
  • 1 quart vegetable stock
  • 4 oz. cream cheese, cut into 1-inch pieces
  • About 1/2 to 3/4 cup finely grated Parmigiano-Reggiano


1. Preheat the oven to 550°

2. Line a small baking sheet with parchment paper or foil. Scatter about a third of the cauliflower on the sheet; spray with cooking spray. Season with salt, pepper, and the granulated garlic and granulated onion. Roast until tender and browned in spots, 17 to 20 minutes.

3. In a large pot, heat the oil, three turns of the pan, over medium-high. Add the chopped onion, carrot, celery, garlic, thyme, white pepper, nutmeg, and the remaining cauliflower; season. Cover and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the stock. Cover and bring to a boil. Cook until the cauliflower is tender, 12 to 15 minutes. Add the cream cheese; stir until it melts. Using an immersion blender, or working in batches in a standard blender, puree the stoup. Stir in the Parm. Serve the stoup in bowls and top with the roasted cauliflower.