This soup is ultra-creamy. Steamed cauliflower is pureed with sauteed leek, onion and carrots, then blended with milk, cream and Gruyere cheese. It's perfect for the cold winter months. Serve with fresh bread.
I had only had Cream of Cauliflower soup once in my life about seven years ago in Scotland. It was so delicious and I bragged about it for years. Since we are growing fresh cauliflower in our garden, my husband suggested I try to make some. Not only was it simple, but out of this world. Should you happen to get ahold of some home grown cauliflower, that is definitely the way to go. Our neighbors said they've never had anything like it and bragged for hours. I don't cook with unsalted butter, so, I used salted which didn't seem to hurt it. I, too, used extra cauliflower and I did not use the cheese...didn't need it. - 07 Feb 2006 (Review from Allrecipes US | Canada)
We found this to be wonderful with fresh local autumn cauliflower. Did not puree it much the second time...just used a potato masher in the pot a little bit. We liked the texture. Instead of Swiss, I used a cheddar with garlic, just because it's what I had, very successfully. Kids liked it, too!! - 25 Nov 2003 (Review from Allrecipes US | Canada)
Omitted the milk and cream. Instead, used 4 oz cream cheese. I also did not use swiss cheese on top. Very gourmet tasting. - 24 Sep 2005 (Review from Allrecipes US | Canada)