This soup is deceptively simple and has a subtle “blush” from the addition of red wine. Although it’s made from a handful of ingredients, the flavors are deep and rich. You could top this velvety soup with snipped chives or a few chervil or parsley leaves, if you like.
Special Diets:
Ingredients
Exclusively for Prime members in select ZIP codes.
Method
Heat oil in a medium pot over low heat.
Add onion and cook, stirring occasionally, until soft but not brown, about 15 minutes.
Add cauliflower, salt and 1/2 cup water.
Increase heat to medium-low, cover the pot and simmer until cauliflower is tender, about 15 minutes.
Add 4 1/2 cups water and wine, bring to a simmer and cook, uncovered, for 20 minutes or until cauliflower is extremely tender and falling apart.
Purée soup using an immersion or upright blender (working in batches, if necessary) until very smooth and silky.
Transfer soup to a clean pot and let sit for 20 minutes to allow flavors to meld and soup to thicken slightly.
Reheat soup over medium-high heat, stirring occasionally. Serve hot, garnished with a drizzle of oil and a sprinkling of pepper.
Nutritional Info
Serving Size
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.