This traditional Hungarian soup has a modern twist by roasting the cauliflower and garlic to add a delicious caramelized flavour and creating a luxurious creamy texture without adding any cheese. This delicious soup is finished with a fresh dill that balances perfectly with this soup.
There a few versions of the Hungarian cauliflower soups, but this one I modified slightly to create a rustic creamy texture with a rich garlic flavour. Often Hungarian’s use bacon as a starter, paprika as the popular national spice with fresh dill and parsley in their recipes, and in this case, it worked perfectly. This soup has tons of flavour and it is satisfying, so much so it is perfect as a meal.
WHAT MAKES THIS SOUP SO DELICIOUS....
Where do I begin! First and foremost roasting the cauliflower and garlic adds a beautiful caramelized flavour to this soup. Once the cauliflower is cooked in a broth and puree it becomes this luxurious creamy texture.
I started this recipe by chopping butcher’s bacon, which is a thicker cut bacon you can purchase at a farmer’s market or butcher/meat shop. I use the bacon drippings to sauté the onions, celery and then I add the roasted garlic. Meanwhile scraping the bottom of the pan to loosen the bites of bacon for added smoky flavour. I add the cooked bacon as a garnish.
The final step is adding a 1/2 cup of 10% cream, then I puree the soup. I then add the fresh dill once the cauliflower is cooked and tender. I love how the dill balances the flavour, and adds the fresh aroma and taste to the classic traditional Hungarian soup.
Hungarian’s have a few variations of a cauliflower soup. Some of the recipes add more vegetables, that include carrots, parsnips, and potatoes. I have made a Paprika Cauliflower Soup with Dumplings, which is a click away that consists of clear broth, and it too offers lots of flavour!
I know what you thinking, this soup looks really good, but will I like it? Well, often times, we think cauliflower soup doesn’t sound appealing, but this one is that and more. The flavours of the smoky bacon, caramelized cauliflower and garlic and fresh dill really makes this soup worthy to try and once you do, you will want to save this recipe to your collection!.
SIMPLE INGREDIENTS, BIG FLAVOURS
Cauliflower: roasting the cauliflower for this soup elevates the flavour and it worth the extra time it takes
Vegetables: start with onion, and garlic as each offer lots of flavour, and celery is added
Vegetable stock: is used for this soup, however chicken stock could be substitued
Cream: only 1/2 cup of 10% cream is needed to achieve a creamy texture
Seasonings: paprika, salt and pepper
Herbs: dill and parsley are both offer fresh earthy flavours
LET'S BEGIN
CUTTING THE CAULIFLOWER, is as easy as 1, 2,3. Once you have rinsed it thoroughly, then you cut the head in half and then in quarters. Remove the core by cutting on an angle and discard. Then some of the florets will start breaking away, then using your knife to cut into smaller pieces. At this point, if the cauliflower isn’t organic then I would give it a final rinse or soak in cold salted water to remove any dirt.
ROASTING: Once the cauliflower is dried or use a clean towel to dry the florets as best as you can. Place the cut cauliflower on a large baking sheet, and drizzle olive oil over the cauliflower and toss to coat well. Then add the cloves of garlic, and bake for about 30-35 minutes. Set aside a few small pieces for garnishing.
Once the bacon is cooked then transfer to a plate lined with paper towel. Begin to sauté the onions, and celery until tender about 3-4 minutes. Stir in the paprika, then add the broth, and cauliflower and first increase heat to a boil, then lower heat to simmer. Cook for about 15 minutes for the flavours to blend and to ensure the cauliflower is tender and then add cream.
Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. At this point, add salt and pepper and check to taste if seasoning needs to be adjusted. Stir in fresh dill and serve with crusty bread.
Garnish with cooked bacon pieces, roasted cauliflower pieces, fresh parsley, and additional dill. I highly recommend making this soup, it has such a delicious flavour with hints of caramelization, smokiness from the bacon, and the fresh dill pulls all of the irresistible flavour together.
STORING
This lovely and delicious soup will can be stored in the refrigerator for 3-4 days in an airtight container. Freeze using the same method and thaw in the refrigerator and when warming, heat slowly on the stove so the cream will bind as it tends to separate when frozen.
Hungarian Creamy Roasted Cauliflower Dill Soup (Krémes Karfiolleves)
Equipment
- Baking sheet
Ingredients
- 1 head cauliflower, cut into pieces
- 3 tbsp extra virgin olive oil (additional 1-2 tbsp may be needed to sauté the onions and celery)
- 3 cloves garlic, sliced in half
- 4-6 slices butcher bacon, chopped
- 1 large onion, chopped
- 2 stems celery, diced
- 11/2 sweet Hungarian paprika
- 5 cups vegetable stock
- 1/2 cup 10% half and half cream
- 1 tsp salt
- 1/2 tsp pepper
- 4 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F. Place the cut cauliflower on a large baking sheet, and drizzle olive oil over the cauliflower and toss to coat well. Then add garlic, and bake for about 30 minutes.
- In a large sauce pot, cook the bacon until crispy, and then transfer to a plate lined with paper towel to absorb the fat.
- If the bacon was lean, then add 2 tablespoons of olive oil to the pot, and sauté the onions for about 3 minutes, then add celery, and cook for another 2 minutes. Stir in the paprika.
- Add the roasted cauliflower, and garlic and combine well. Then add vegetable broth and bring to a boil, and turn down to a low boil and cook for about 10-15 minutes until the flavours blend and to ensure cauliflower is tender, then stir in the cream.
- Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Then add salt and pepper, and adjust seasoning if needed.
- Stir in the dill, and serve immediately. Garnish with fresh dill, parsley and chopped bacon.
