Cauliflower Soup with Anchovy Breadcrumb Topping

Name: Cauliflower Soup with Anchovy Breadcrumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 2 tablespoons butter; 4 cloves garlic, finely chopped or grated; 2 sprigs fresh rosemary, finely chopped; 1 onion, chopped; Salt and freshly ground black pepper; 1/2 cup dry white wine; 3 cups chicken stock; 1 large head cauliflower, core removed with sharp utility or paring knife; 2 cups whole milk; 1 pound (1 large) starchy potato, peeled and chopped; Freshly grated nutmeg; A couple pinches cayenne pepper or ground red pepper; 1/4 to 1/3 cup EVOO; 6 to 8 anchovy fillets; 4 cloves garlic, finely chopped; Coarse black pepper; 1 cup homemade breadcrumbs or panko; 1/2 cup fresh flat-leaf parsley leaves, finely chopped; 1/3 cup grated Parmigiano-Reggiano

Servings: persons

2 tablespoons EVOO
2 tablespoons butter
4 cloves garlic, finely chopped or grated
2 sprigs fresh rosemary, finely chopped
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chicken stock
1 large head cauliflower, core removed with sharp utility or paring knife
2 cups whole milk
1 pound (1 large) starchy potato, peeled and chopped
Freshly grated nutmeg
A couple pinches cayenne pepper or ground red pepper
1/4 to 1/3 cup EVOO
6 to 8 anchovy fillets
4 cloves garlic, finely chopped
Coarse black pepper
1 cup homemade breadcrumbs or panko
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/3 cup grated Parmigiano-Reggiano

1
For the soup:
2
Heat the EVOO in a soup pot over medium to medium-high heat.
3
Melt the butter into the oil, then add the garlic, rosemary and onions.
4
Season with salt and pepper.
5
Cook, partially covered, to soften, about 10 minutes.
6
Add the wine and deglaze, then add about 1/2 cup stock and the whole head of cauliflower.
7
Cover the pot and steam the cauliflower until very tender, about 15 minutes.
8
Uncover and break up with a potato masher, then add the remaining stock, milk and potatoes.
9
Season with a little nutmeg and cayenne, to taste.
10
Bring to a boil and cook until the potatoes are tender, 10 minutes or so.
11
Puree with an immersion blender, then simmer over low heat to thicken to desired consistency, and adjust seasonings.
12
Cool and store for a make-ahead meal.
13
For the breadcrumb topping:
14
Heat the EVOO, 1/4 to 1/3 cup, in a skillet over medium heat.
15
Add the anchovies and stir until they melt away into the oil.
16
Lower the heat, and add the garlic and some black pepper and stir a minute or 2.
17
Add the breadcrumbs and cook until deeply fragrant and well toasted.
18
Remove from the heat.
19
Cool and combine with the parsley and cheese.
20
Store in an airtight container.
21
Serve the soup in shallow bowls topped with the breadcrumbs.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons EVOO, 2 tablespoons butter, 4 cloves garlic, finely chopped or grated, 2 sprigs fresh rosemary, finely chopped, and more.

Yes, Cauliflower Soup with Anchovy Breadcrumb Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!