Cauliflower Gorgonzola Soup


Emma Alter Photo
Emma Alter

Difficulty Level Easy

Cauliflower is one vegetable that I can still get now that will soon disappear from my local shelves. I know I have months of turnips to come, so I'm cooking cauliflower while I still can.

You get a two-for-one deal today in the soup of the week. Following the soup recipe is a fruit garnish which was very nice. I made it because I happened to have all the ingredients in my cupboard and it made a nice addition to the soup. The taste of pear and apple went very nicely with the cheese in the soup. It just takes a few minutes to do and can easily be prepared while the soup is cooking. I didn't have any creme fraiche so I just used cream. The soup wasn't as thick or as tart as it might have been, but it was quite nice.


1 tablespoon butter
2 small onions, diced
1 medium head of cauliflower broken into florets
4 sprigs of lemon thyme
2 bay leaves
1 quart chicken or vegetable stock
8 ounces of gorgonzola
1/2 cup creme fraiche
(or regular thyme)


  1. Cook the onions in the butter over medium heat until the onions are softened and translucent.
  2. Add the cauliflower, thyme, and bay leaf and continue to cook for a few minutes.
  3. Add the chicken stock, bring to a boil. Reduce to a simmer, cover, and cook for about 20 minutes until the cauliflower is soft.
  4. Remove the bay leaves and the thyme. Crumble the gorgonzola and add it to the soup. Stir in the creme fraiche.
  5. Blend the soup until smooth, either with a stick blender, or by pouring the soup into the container of a regular blender. If you use a regular blender, allow the soup to first cool a little, then be sure to hold down the top of the blender using a folded dish towel while you blend.
This recipe appears in: Soups

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