Soup is underrated in our home. The only time anyone ever feels like eating soup is when they’re either sick, cold, or they’ve opened and closed the fridge eight times. Most times, it’s out of a can. I get it — tinned soup is quick, easy, and customizable if you’re feeling creative. And while I’m all about quick and easy, I’m not about the non-essential ingredients on the tinned soup labels. Anything containing ingredients with the words “modified [insert noun here],” “flavoring,” or “monosodium glutamate (MSG),” I like to stay away from.* I’m not saying that I haven’t been guilty of chowing down on a can of soup when I’m in a hurry, but I much prefer to make my own. By making homemade soup, I know exactly what is going into it and therefore into my body. And isn’t knowing exactly what you’re eating (and feeding your family) so much better than taking a chance on ingredients you can hardly pronounce? Not to mention, it tastes a zillion times better!
I know what you’re thinking: Soup takes forever to make! There’s so much prep involved before you even begin, and don’t even talk to me about the amount of time it takes to bring that sucker to a boil and then simmer!
My number one tip for soup making? Always make big batches. That way, you can freeze it in individual or family-size portions to have later on and you only have to do it once.
The best part about doing this is that you don’t have to worry about what’s in the soup because you made it, and it’s just as convenient as grabbing a tin of soup. You can take one from the freezer as you leave for work. You can refrigerate one the night before, and it’ll thaw in time for you to reheat, pour it into a thermos, and send it to school with your kid. Or you have something to defrost one night when you aren’t feeling too hot or have had a long day.
This French Cauliflower Soup is perfect for big batches and freezing. You can easily double the recipe to feed a large family, and it tastes great with or without the gratin garnish! The depth of flavor in this soup is incredible. Caramelizing the onions and roasting the cauliflower before adding them to the soup adds more flavor in a shorter amount of time. Like you, I don’t enjoy standing over a pot of simmering soup for an hour. Because we caramelize and roast before hand and use an organic vegetable stock (with ingredients we can pronounce!), this soup only has to simmer for 25 minutes!
Although you can enjoy this soup without the gratin garnish, the little toasty baguettes and melty cheddar cheese make this dish killer. I couldn’t claim this as French Cauliflower Soup without it!
Soup Ingredients large head of cauliflower Gratin Garnish Ingredients 1 baguette, cut into 8–16½-inch slices
How do you make French Cauliflower Soup
2 tbsp olive oil, divided
1 tsp ground ginger
2 brown onions, sliced
½ tsp raw cane sugar
2 cloves garlic, minced
2 sticks celery, finely diced
¼ cup dry white wine
1 litre organic vegetable stock
4 cups water
1 bay leaf
1½ tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
½ tsp ground cumin
2½ tsp freshly ground pepper, divided
1½ tsp salt, divided
1–2 cups white cheddar cheese, shredded
To garnish, adjust the oven rack to the upper portion of the oven and set the oven to a high broil.
This soup will keep — refrigerated and ungarnished — in an airtight container for up to 2 days.
large head of cauliflower
Gratin Garnish Ingredients
1 baguette, cut into 8–16½-inch slices