Oh my goodness, is this soup fabulous. You’d almost not know its base is cauliflower.
There’s a story to go along with this post. Last month before the virus had ramped up, I took a one-week trip to our California central coast. I had a fabulous time – by myself – visiting wineries, window shopping, used book stores, stopping at coffee shops here and there. I thoroughly enjoy driving and I meandered – I was in no hurry to get anywhere so I could enjoy the views. Visiting with old friends in San Luis Obispo, we went to a local hotel (the San Luis Obispo Hotel) for lunch. Cauliflower soup was featured that day – I quizzed the waitress if it was good. She waxed glorious about it – whenever the chef made it, she said she had some – and that I wouldn’t be disappointed.
So here’s what the restaurant’s soup looked like, at right. I think the menu said it was garnished with a sage leaf, but that wasn’t a sage leaf – looked like basil to me. But on top was plenty of the balsamic glaze, toasted almonds, capers, some plumped up raisins (can’t really see those) and a few little pieces of caramelized roasted cauliflower.
Upon my first sip, I swooned. It was SO good. I insisted my friends needed to try it – they agreed it was sensational. My thoughts as I ate it – the golden raisins added so much – they were plumped for sure. The nuts added great texture, and so did the few little pieces of cauliflower. There was no discernible cauliflower flavor to the soup itself. So I decided it probably wasn’t made with caramelized cauliflower. Plus, the soup was super smooth. When the waitress returned I quizzed her some more about the soup – she knew it contained cream (check), and yes, it was balsamic glaze (check), and toasted almonds (I used pine nuts, check) and she knew the raisins had been cooked in something (check). And yes, they used a Vitamix to puree it until very smooth (check).
Soon after returning home I went online to google such a soup. No soup came up, but a bunch of results showed a vegetable dish (from the New York Times, I think it was, plus epicurious) of roasted cauliflower with toasted pine nuts, capers, golden raisins and balsamic glaze drizzled on top. My first thought was that the chef had perhaps made a monstrous batch of that for the dinner service, didn’t serve it all so he created the soup with the leftovers. I don’t know, of course. And it doesn’t matter – I created the soup with what little I could discern.
As I’m writing this post, I’m going to have it for the 2nd day, for my lunch. I have all the garnishes except the roasted cauliflower pieces. And I used pine nuts, as I mentioned. No basil or sage leaf, either. I added more parsley. I tried to make the soup with white onion, but my neighbor who is doing my shopping couldn’t find white onions. So yellow it was. I added celery for flavor, chicken broth, cream, and thickened it a little bit with flour. All of it was whizzed up at length in my Vitamix. I let it whiz for a long, long time – and truly it resulted in a silky-smooth texture. I added a drizzle of sour cream (not on the restaurant soup), but you could easily use a little drizzle of EVOO for appearance or a tiny drizzle of heavy cream.
Lunch at my house is often soup of some kind. There’s a photo of my bowl sitting in the microwave soup cozy (several artisans make them on Etsy). The soup bowl is sitting off center only because I wanted to show you the cute fabric on the back side of it. I have flat bags and bags of various soups in my freezer. I think this one will get eaten in total with none for the freezer. It’s that good. Do try to make this a day ahead of serving – as with all soups, they taste better once they’ve chilled overnight.
What’s GOOD: all the flavors produce an outstanding soup. The garnishes absolutely “make” this soup. Don’t skimp on them – in my opinion they’re all needed.
What’s NOT: a bit more prep with all the garnishes, but really it’s not a difficult soup to make.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Creamy Cauliflower Soup with Golden Raisins, Pine Nuts, Capers and Balsamic Drizzle
Recipe By: Loosely based on a soup I enjoyed at a hotel restaurant in San Luis Obispo, CA, March 2020
Serving Size: 6
SOUP:
2 tablespoons EVOO
1 1/2 tablespoons unsalted butter
1 large white onion — chopped
2 stalks celery — chopped
1 clove garlic — minced
1 head cauliflower — chopped (no leaves)
5 cups low sodium chicken broth
Salt and WHITE pepper to taste
3 tablespoons all purpose flour — or cornstarch
2/3 cup heavy cream — or half and half
GARNISHES:
4 tablespoons golden raisins
1/3 cup water
1 1/2 tablespoons white vinegar
4 tablespoons pine nuts — toasted, or slivered almonds
2 tablespoons capers — drained
2 tablespoons sour cream — drizzled on top, or EVOO
Drizzle of balsamic glaze
4 tablespoons parsley — minced
1. SOUP: In a large soup pot warm the butter and EVOO over medium heat. Add onion and saute for 3-5 minutes until onion is soft. Do not burn or brown. Add celery and cook for 2-3 minutes. Add garlic, then chicken broth, then the cauliflower. Simmer for 20 minutes until vegetables are cooked through. Allow mixture to cool for 20-30 minutes, then pour (in batches if necessary) into blender and puree for a long time – until the soup is super-smooth. Add the all-purpose flour during one of the whizzing sessions. Pour all the pureed mixture back into the soup pot, add cream and bring to a simmer again and cook for about 10 minutes, stirring often, as it thickens, watching that it doesn’t burn. Cool and refrigerate overnight if possible.
2. RAISINS: Bring golden raisins, water and vinegar to a simmer and cook over very low heat for about 5 minutes, then set aside to cool, while the raisins plump up. Drain.
3. SERVING: Pour reheated soup into individual bowls and garnish with any and all variety of the garnishes. The raisins are a must, as are some kind of toasted nuts. If you don’t have pine nuts, use slivered toasted almonds. If you don’t have balsamic glaze, you can make it by cooking down about 1/2 cup of regular vinegar until it’s thick and syrupy. Or, in a pinch drizzle soup with a TINY amount of regular balsamic. If you don’t have sour cream, drizzle with EVOO. If you feel particularly creative, sizzle the capers in a little olive oil until they burst and crisp up.
Per Serving: 291 Calories; 21g Fat (63.1% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 491mg Sodium.

hddonna
said on April 29th, 2020:
This looks like a must-try. Those garnishes sound so interesting! It looks like the kind of soup I would like to have around for a few days so I can have it when I serve carb-heavier meals to the guys. When I can finally have my daughter visit again, I know she would love this!
This soup is just amazing. I may have to make another batch of it sometime soon. . . carolyn t
hddonna
said on May 1st, 2020:
My mouth is watering! I’ve got what I need–I can make it next week!
This soup is SO good. I can’t wait to make it again. I have a cauliflower in my frig right now, but seems like it was just a week or so ago I was eating this batch, so I don’t think I’m quite ready for a full batch of the soup. I’ll be anxious to hear what you think of it . . .carolyn t
hddonna
said on May 6th, 2020:
Made this on Monday, and I couldn’t wait a day to try it. It was delicious then, and even better yesterday, as expected. I just love the interplay of textures and flavors–sweet, tart, salty, crunchy, crisp. As you say, it’s the garnishes that make this soup. It’s hard for me not to nibble away on the extras. The first day, I did everything but the capers. I used slivered almonds, and they were good, but the second day I used dry-roasted macadamia nuts, and they were much better. (I keep all kinds of nuts in the freezer, but no pine nuts since I had a bout with pine nut syndrome a few years ago. Yesterday, I checked to see if there was some more recent research on that and was able to print out a chart of the different varieties and how to tell the differences among them. It was only one variety out of several that caused the problem, and I am wondering if that kind has been eliminated from the market here by now, as I haven’t heard anything about the phenomenon in years. Am going to check them out next time I get to Trader Joe’s; they are so tasty!) As I had a lemon half handy, I added a squirt of lemon juice to the soup along with the garnishes, and, on the second day, a dash of Aleppo pepper flakes for a little gentle heat. I added the fried capers the second day. Lovely little crispy, salty bits, but they did soften after sitting in the soup a very short time. Might just add a couple to each spoonful in order to get the full effect.
I’m so happy you enjoyed that soup as much as I did, Donna. And yes, obviously the various garnishes are what make this soup stand out from others .. . carolyn t
Anna
said on November 15th, 2023:
I was looking for a cauliflower soup recipe and came upon this one. I have yet to try it but this really reminds me of a dish I had at the now closed Redd in Napa Valley. They had seared diver scallops over a bed of cauliflower puree that had the balsamic reduction, raisins, capers and slivered almonds. That dish was one of the best I’ve ever had and so memorable. A quick google search will have photos of the dish. I can’t help but think to take this soup to a light meal, some seared scallops would go great on top as well!
Oh gosh, that sounds so good, Anna! I found the recipe for this as a side dish online – Bon Appetit maybe, Food & Wine? Can’t recall now, but my guess when I had a similar soup at the restaurant in San Luis Obispo, that maybe the chef there had served the veg the night before in their dining room, then made it into a soup. I’ve made the soup countless times, usually I double it so I can freeze some. All I have to do is make the garnish topping when I defrost a jug of the soup. Thanks for visiting. . . Carolyn T