Cream of Cauliflower Soup


Makes 4 to 6 servings


  • 1 medium cauliflower, cut into florets*
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 1 small onion, peeled and diced
  • 3 tablespoons unsalted butter
  • 1 quart vegetable stock
  • ¼ cup heavy cream

For garnish (optional)

  • 1 handful flat-leaf parsley, stems discarded, coarsely chopped
  • 2 slices bacon, chopped small, and cooked crisp
  • Reserved tiny florets (*keep a few very tiny florets for topping)


  1. Fill and preheat the SousVide Supreme water oven to 180F
  2. Put all ingredients, except stock and cream, into a large cooking pouch and vacuum seal. Spread the contents to get the florets evenly distributed in thickness.
  3. Submerge the pouch to cook for 1 to 1 ½ hours.
  4. Check cauliflower for tenderness by pinching a floret through the pouch. It should squash easily. If not, continue to cook for another 20 to 30 minutes.
  5. Remove from the water oven when tender. Open the pouch and pour the all contents into a blender or food processor. Do not drain.
  6. Add all the heavy cream and the stock, a bit at a time, blending until smooth and the consistency you desire for your soup.
  7. Taste for seasons and adjust with salt or pepper as needed.
  8. Ladle into warm bowls and garnish with the parsley, bacon, and fresh tiny florets, if desired.
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