Cauliflower Soup with homemade croutons. (Tom Slepicka/for The Gazette)

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While it is getting deep into October, there’s no denying that fall is here. The days are getting shorter, the air is gradually getting cooler, and we're all starting to enjoy the cozy atmosphere of our homes.

For me, this is prime soup season.

It’s that time of year to crave something warm and comforting that doesn't take all day to make. We're all looking for those go-to recipes that are simple enough for a weeknight but still feel like a real treat. This creamy cauliflower soup is exactly that kind of meal.

It’s my personal take on the classic Czech cauliflower soup my family made when I was growing up — just updated to be extra simple and delicious. It’s a true one-pot wonder that turns simple vegetables into something the whole family will ask for again and again. And trust me, you'll want to make the homemade croutons to go with it. They are the perfect finishing touch.

Recipe

Cauliflower Soup

Makes 6 servings

Active Time: 60 minutes

Total Time: 60 minutes

Ingredients

2 tablespoons frying oil, adjust if needed

1 large onion, peeled and finely chopped

3 medium potatoes, peeled and cut into large pieces

1 cauliflower with the stem, cut into large pieces

6 cups vegetable or chicken broth

1 cup heavy cream

2 cloves garlic, peeled and grated

Zest from 1 lemon

1 teaspoon salt*

1/2 teaspoon ground pepper

*This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.

Directions

Preheat a medium pot on medium-high heat with the frying oil and add the onion. Sauté with occasional stirring until glossy (about 2-4 minutes).

Then, add the potatoes and cauliflower. Sauté for an additional 2 minutes with constant stirring.

Add the vegetable broth into the pot. Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

Lower the heat to medium and cook for 40 minutes with occasional stirring.

Select a few pieces of cauliflower, remove from the soup, and place into a side bowl. These pieces will be added to the soup after processing to add some texture.

Important: Leave the majority of cauliflower in the soup.

Process the broth with vegetables (in the pot) until smooth with an immersion blender (while still cooking) and return the cauliflower pieces to the soup.

Then, add the heavy cream, garlic, lemon zest, salt and pepper. Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).

Optionally, add water or broth if the liquid evaporates more than it should, and then cook for an additional 3 minutes.

Taste and add salt and/or pepper if needed.

Before serving, let the soup cool down with occasional stirring to 150-160°F (optional).

Serve each portion with homemade croutons and parsley.

Homemade Croutons

Ingredients

5 slices bread, diced

1 tablespoon frying oil

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground pepper

Directions

The secret is to start everything in a cold pan.

Combine all of the ingredients directly into the pan before it goes on the heat.

Stir until everything is well-coated, then let it sit for about 5 minutes so the bread can absorb the flavors.

After resting, place the pan on a medium-high burner and sauté with constant stirring for about 5 minutes until the croutons are golden-brown and crunchy.

Then, set the pan with croutons off the burner and to the side before the soup is ready.

Source: Tom Slepicka

What is cauliflower? Cauliflower is a delicious, versatile, cruciferous vegetable. Cruciferous vegetables also include broccoli, cabbage, kohlrabi, Brussels sprouts and arugula. It is characterized by its compact, rounded head, called a “curd,” which is composed of tightly clustered, immature flower buds. While the most common variety is white, cauliflower can also be found in shades of green, purple and orange. With a mild, slightly nutty and subtly sweet flavor, it is a popular ingredient in various cuisines around the world. It can be enjoyed raw, roasted, steamed, mashed or riced, making it a versatile substitute for grains and legumes. Rich in vitamins and fiber, cauliflower offers numerous health benefits and is a nutritious addition to any diet.

Why eat the cauliflower stem? It’s a highly nutritious and delicious part of the vegetable that’s often overlooked. Packed with fiber, vitamin C and calcium, the stem offers a wealth of health benefits, contributing to better digestion and a stronger immune system. While the florets get most of the attention, the stem has a pleasantly crunchy texture if eaten raw and a mild, slightly sweet flavor that works well in a variety of dishes, including the soup from this column, where it provides not just more nutrition, but also adds a nice nuance to an already delicious flavor.

Lemon zest. Lemon zest is valued in both cooking and baking for the potent, aromatic flavor concentrated in its natural oils, which provides a bright, citrus-y essence without the added acidity or liquid of lemon juice. This unique characteristic makes it invaluable for balancing savory dishes, preventing curdling in dairy-based recipes and maintaining the delicate texture of cooked meals, like today’s soup, as well as baked goods. When lemons first appeared in Europe, they were a luxury food. By the 18th century, cooks realized the zest had amazing flavor and was very useful, equal to lemon juice. As lemons became more common, the zest stopped being just for the rich and became a go-to ingredient in kitchens everywhere.

Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.