The Best Puff Pastry Baked Cauliflower Soup
- bigboyrecipe2015
- Nov 7
- 3 min read
On a winter afternoon, the kitchen fills with the faint aroma of butter mingling with the gentle sweetness of vegetables—a quiet signal that puff pastry and cauliflower are merging under heat. This puff pastry baked cauliflower soup may seem ordinary, yet it conceals layers of delicate complexity. It is more than mere soup; it is a ritual that elevates humble ingredients into luxury. One bite: the crisp crack of pastry, a rush of steam, and the rich, tender broth instantly banish the cold.
The Delight of Cauliflower Soup
Cauliflower carries a mild sweetness of its own. Cooked until soft, its texture melts easily into the broth. Simmer it with chicken-bone stock, add a touch of thyme for fragrance, then blend with a hand mixer into a smooth, velvety purée. The result is a pot of creamy, ivory-thick soup. Though calm on the surface, it holds deep freshness and silky richness—melting on the tongue, lingering in memory.
The Secret of Quick Caramelised Onions
What truly transforms this soup is the quick caramelised onions. Use a stainless steel pan, medium heat, a drizzle of olive oil, and a small knob of butter. Slice onions into even strips, let them sit until the bottom browns slightly, then deglaze gently with hot water to dissolve the fond. Repeat two or three times. In just ten minutes, the onions turn golden, their sweetness fully released. Stir them into the soup, and the flavor elevates instantly—no longer a simple vegetable broth, but a deep, caramel-scented richness.
The Joy of Baking Soup in Puff Pastry
Once the soup is ready, ladle it into an oven-safe bowl to seven-tenths full. Garnish with pre-roasted mini cauliflower florets, drizzle olive oil, and sprinkle black pepper. Thaw homemade puff pastry in advance, roll it to five millimeters thick, cut a circle slightly larger than the bowl, brush with egg wash, cover the rim, and press the edges to seal. Bake at 180°C for fifteen minutes. The pastry puffs into golden layers, crisp and distinct. This method traps heat and aroma inside, weaving buttery pastry fragrance with the soup. When opened, the warmth endures—like a small hearth—perfect for a quiet winter night or sharing with loved ones.
This puff pastry baked cauliflower soup turns simple ingredients into complex delight. Caramelized onions lend sweet depth; the pastry delivers crisp surprise. Every kitchen experiment is a gentle upgrade to daily life—one bowl of warm soup, one act of care, enough to make winter rich and bright.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients (Serves 4)
Cauliflower | 700g |
|---|---|
Chicken Stock/ Water | 700g |
Thyme | 1 sprig |
Onion | 2 each |
Butter | 20g |
Thickened Cream | 100g |
Salt | To taste |
Puff Pastry | 1 sheet |
Egg Wash | As needed |
Steps
1.
Slice the onions; cut the cauliflower into pieces and rinse well, reserving a few small florets for garnish.
2.
Heat a pan over medium heat with some oil. Add the cauliflower and stir-fry briefly, then pour in the chicken stock (or water) and cook for about 10 minutes until the cauliflower becomes tender.
3.
Meanwhile, prepare the caramelized onions: heat some olive oil and butter in a pan, add the onions, and let them brown partially without constant stirring. Once some parts start to color, stir occasionally. Using medium heat allows faster browning though the color may be uneven — don’t worry. Add a small amount of water to dissolve the caramelized bits; the moisture will help coat the remaining onions with caramel and even out the color.
4.
When the water evaporates, add a bit more and repeat this step to speed up caramelization. Continue cooking and stirring until all the onions turn a deep caramel color — this takes about 10 minutes in total.
5.
Add the caramelized onions to the cooked cauliflower and blend with a hand blender until smooth. Reheat gently over low heat, add the cream and salt, bring to a boil, then remove from heat and set aside.
6.
Preheat the oven to 180 °C. Toss the reserved cauliflower florets with a little olive oil and roast until slightly charred).
7.
Take out the thawed puff pastry. Dust the work surface with some flour and roll the pastry to about 5 mm thick. Cut a round piece about 3 cm wider than the soup bowl.
8.
Pour the soup into the bowl, top with the roasted cauliflower florets. Brush the rim of the bowl with egg wash, then cover with the puff pastry and press the edges lightly to seal. Brush the top evenly with egg wash and bake in the oven at 180 °C for 15 minutes until golden brown.
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