Creamy cauliflower soup with tarragon

by | Feb 12, 2021 | Soups

This creamy cauliflower soup is a pure comfort food; it calls for basic ingredients but yields amazing flavor. If you have a head of cauliflower in the fridge, you probably have everything else you’ll need.

The main spice of the dish is tarragon, a leafy green herb known for its glossy, skinny leaves and aromatic flavor. The flavor is unique, somewhat like licorice and a bit minty, yet extremely intense. It can quickly overwhelm a dish if not used in moderation. Tarragon can be used fresh or dried.

This soup is lighter than the classic cauliflower soup I usually make and I posted two years ago. It doesn’t contain roux, it’s thickened with a mixture of flour and cream. Those who have a sensitive stomach may find this soup easier to digest.

Creamy cauliflower soup with tarragon – photo:


  • 2 tbsp vegetable oil
  • 1 medium onion
  • 2 garlic cloves
  • 3 carrots
  • 1 medium head of cauliflower
  • 1 level tbsp sweet ground paprika
  • salt and pepper to taste
  • 1 bay leaf
  • 3/4 tsp dried tarragon
  • 1,5 – 1,8 l (~6-8 cups) water
  • 200 ml (~3/4 cup + 1 1/2 tbsp) cream
  • 1 tbsp flour + 100 ml (~1/2 cup) water
  • a small bunch of parsley leaves, finely chopped

Peel and slice the carrots, cut the cauliflower into florets. Rinse and set aside them.

In a large pot heat oil, add chopped onions, a bit later add chopped garlic and fry until translucent. Add carrots and cauliflower florets and sprinkle paprika over them. Give it a good stir, then pour in water. Add bay leaf and tarragon, season with salt and pepper. Cook over medium-low heat until tender.

Once the veggies are done, in a small bowl combine flour and 100 ml (1/2 cup) of water, then add cream and mix them together. Ladle some soup to the cream, whisk to combine, and in a fine stream pour the mixture in the soup. Add finely chopped parsley and stir constantly until the mixture comes to a boil. Reduce the heat to low and simmer for 2-3 minutes. Serve hot.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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