Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble

Stunning to the eyes and comforting to the soul, our Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble is the perfect fall soup for cold days, holidays, or weeknight dinners that can be packed for the next day….that is, if it will last that long. 

Some of our favourite ingredients come into season in the fall. Corn, brussels sprouts, pumpkin, apples and cauliflower are always top of the list when it’s time to get in the kitchen, and with the long days and warm weather of summer behind us, we always find ourselves gravitating toward soup.

What we love about homemade soup is that the flavour profiles are endless, it can be made easily using minimal dishes, and it packs well for taking to work for lunch the next day.

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Perfectly white, subtly sweet, and slightly nutty, our Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble is an easy soup recipe that uses minimal dishes and can be made from start to finish in just over 30 minutes. Pairing the cauliflower with a mix of fresh apples, then seasoned with cinnamon for a little spice, this soup is light in texture and colour, comforting and warm as any fall dish should be. Using homemade chicken stock and a splash of milk, it gives you the comfort you’re looking for on cold days without the heaviness of cream.

One of our favourite elements of this dish is the Walnut Raisin Crumble. Made by pan-frying walnuts with raisins and fresh sage, this simple soup topping enhances the soup experience. With nuttiness from walnuts, sweetness from the raisins, and spice from the sage, with the added benefit providing a little texture to the soup and making look straight out of your favourite food magazine.

Bon appetit,

Chef Sous Chef

How to Make our Creamy Cauliflower Soup with Apples

Ingredients You’ll Need for the Soup

Butter, onion, cauliflower, apples, cinnamon, chicken stock, milk, olive oil, raisins, chopped walnuts, fresh sage, sea salt and freshly ground pepper.

How to Clean Cauliflower?

Before starting, we should talk about preparing your cauliflower for cooking. Cauliflower has lots of nooks and crannies for dirt and bugs to hide so be sure to wash it well. To do so, fill a deep bowl with water. Cut the head into florets and place them in the water to soak for a few minutes. Drain the water then rinse the cauliflower under your tap to remove any residual dirt.

Make the Soup

Melt butter in a soup pot on medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally, until soft and translucent. Add the cauliflower and apples, then season liberally with salt and pepper, and mix to evenly distribute the ingredients. Lower heat to medium, cover and cook for 10 minutes, stirring after 5 minutes, just to lightly brown the cauliflower in spots. 

Pour in the chicken stock and sprinkle in the cinnamon, then bring to a boil. Once boiling, lower heat, cover and simmer for 20 minutes, until the cauliflower is fork-tender. 

Remove the soup from the heat and stir in the milk. Working in batches, transfer the soup to a high powered blender and blend until creamy and completely smooth, about 30 to 45 seconds per batch.

Return the soup to the pot and heat on medium. Season with salt and pepper to taste.

Make the Walnut Raisin Crumble

While the soup is coming back up to temperature, heat olive in a frying pan. Add raisins and sauté for 2 minutes, until rehydrated and starting to caramelize. Add the walnuts and sage and continue to cook, stirring frequently until the sage is cooked and walnuts lightly browned. Transfer to a small bowl until serving.

Optional: Once the crumble is done cooking, return the pan to the heat with 1 teaspoon (5 ml) of oil. Add 3 sage leaves per portion and fry for 30 seconds until deep green and lightly crisp. Transfer to a plate to cool. 

Make it Beautiful

Serve this soup in individual portions. Pour your desired amount of soup into a bowl and drizzle with a swirl of extra virgin olive oil. Sprinkle with the walnut and raisin crumble. Arrange 3 fried sage leaves on top. 

Helpful Tools for Making Our Creamy Cauliflower Soup Recipe

Below are affiliate links to products that will assist you in making our cauliflower and apple soup recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

• Le Creuset French Oven
• Le Creuset Wooden Spoon
• Measuring Spoons
• Global Chef’s Knife Set

Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble

★★★★★

5 from 10 reviews

Stunning to the eyes and comforting to the soul, our Creamy Cauliflower Soup with Apples and Walnut Raisin Crumble is the perfect fall soup for cold days, holidays, or weeknight dinners that can be packed for the next day….that is, if it will last that long. 

• Author: Chef Sous Chef
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 8 1x
• Category: food and drink, soup
• Method: stovetop
• Cuisine: North American

Ingredients

Scale 1x2x3x

• 3 tbsp (45 ml) salted butter
• 1 medium white or yellow onion, diced
• 1 head cauliflower, cut in small florets
• 4 apples, peeled and diced (variety)
• Sea salt and freshly ground pepper
• 4 cups (1 L) chicken stock
• 1 tsp (5 ml) cinnamon
• 2 cups (500 ml) whole milk

Crumble

• 1 tbsp (15 ml) olive oil
• 1/2 cup (75 g) raisins
• 1/2 cup (60 g) chopped walnuts
• 3 tbsp (45 ml) chopped fresh sage
• 24 fresh small sage leaves (optional garnish)

Instructions

No. 1 | Melt butter in a soup pot on medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally, until soft and translucent. Add the cauliflower and apples , then season liberally with salt and pepper, and mix to evenly distribute the ingredients. Lower heat to medium, cover and cook for 10 minutes, stirring after 5 minutes, just to lightly brown the cauliflower in spots.

No. 2 | Pour in the chicken stock and sprinkle in the cinnamon, then bring to a boil. Once boiling, lower heat, cover and simmer for 20 minutes, until the cauliflower is fork tender.

No. 3 |Remove the soup from the heat and stir in the milk. Working in batches, transfer the soup to a high powered blender and blend until creamy and completely smooth, about 30 to 45 seconds per batch.

No. 4 | Return the soup to the pot and heat on medium. Season with salt and pepper to taste.

No. 5 | While the soup is coming back up to temperature, heat olive in a frying pan. Add raisins and sauté for 2 minutes, until rehydrated and starting to caramelize. Add the walnuts and sage and continue to cook, stirring frequently until the sage is cooked and walnuts lightly browned. Transfer to a small bowl until serving.

Optional: Once the crumble is done cooking, return the pan to the heat with 1 teaspoon (5 ml) of oil. Add 3 sage leaves per portion and fry for 30 seconds until deep green and lightly crisp. Transfer to a plate to cool. 

Notes

Styling Tip:

Serve this soup in individual portions. Pour desired amount of soup into a bowl and drizzle with a swirl of extra virgin olive oil. Sprinkle with the walnut and raisin crumble. Arrange 3 fried sage leaves on top. 

Keywords: cauliflower soup, fall soups, creamy soup recipes