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Cauliflower Soup with Harissa Butter

Cauliflower Soup with Harissa Butter

By Elizabeth MindreauNovember 3, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

This soup gets a burst of bold, rich flavor as well as stunning color from a drizzle of harissa bloomed in browned butter. Look for harissa, a North African spice paste, in well-stocked supermarkets and Middle Eastern markets. Spiciness varies by brand so we suggest a range. We prefer to puree this soup in a conventional jar blender for a perfectly smooth, silky texture. If you own an immersion blender, though, you can puree it directly in the pot after the mixture has cooled for a few minutes; the texture will be a little chunkier. Pita chips served on the side offer contrasting crunchiness.

Tip

Don’t hesitate to rewarm the harissa butter if it cools and solidifies while you prepare the soup. This can be done in the microwave or on the stovetop. To prevent hot soup from spouting out the top of the blender, make sure to puree it in batches and fill the blender jar only about halfway.

Ingredients
  • 6

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1 to 2

    tablespoons harissa paste (see headnote)

  • 1

    large yellow onion, halved and thinly sliced

  • Kosher salt and ground black pepper

  • 3

    pound head cauliflower, trimmed and cut into 1-inch florets

  • 1

    quart low-sodium chicken OR vegetable broth

  • Chopped fresh dill, to serve

  • Pita chips, to serve

Step 1

In a large pot over medium-high, melt 4 tablespoons of butter and cook, stirring often, until browned, 2 to 3 minutes.

Add the harissa and cook, stirring, until fragrant, about 30 seconds, then transfer to a small bowl; set aside.

In the same pot over medium, melt the remaining 2 tablespoons butter.

Add the onion and ½ teaspoon salt, then cover and cook, stirring occasionally, until softened but not browned, 6 to 8 minutes.

Add the cauliflower, broth and 3½ cups water. Bring to a simmer, cover and cook until the cauliflower is fully tender, 15 to 20 minutes.

Cool uncovered for about 5 minutes.

Step 2

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the mixture until smooth.

Return the soup to the pot and reheat over medium, stirring, adding water as needed to thin.

Taste and season with salt and pepper.

Serve drizzled with the harissa butter, sprinkled with dill and with pita chips on the side.