Skip to content

Vegetarian, Northern, Eastern and Western France

Cream of Cauliflower Soup (Du Barry) with Croutons

Du Barry soup is a creamy cauliflower soup served with croutons and grated Gruyère, for 4 people. It takes 35 minutes to make, rates very easy, and costs €1.60 per serving. The key to getting it right is blending it long enough for a silky texture, and cooking the cauliflower with a bit of milk so it keeps its white color.

Tonight, the famous Du Barry soup, that creamy cauliflower soup that eats like something from a castle kitchen, with croutons and grated cheese.

Cream of Cauliflower Soup (Du Barry) with Croutons
Total time
35 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Du Barry soup takes its name from cauliflower, once nicknamed that way as a nod to the comtesse du Barry, who was fond of it. Behind the elegant name is actually a very simple soup, where cauliflower and potato melt together in milk and cream. The result tastes mild and faintly sweet, with just enough nutmeg to lift the whole thing.

This is the kind of soup that feels comforting on a weeknight, when it's cold outside and you want something soft without spending hours in the kitchen. Kids tend to love it for its smooth texture and the melted cheese on top, and it also works well as a starter for a family Sunday or a slightly more special meal.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Potatoes 200 g
  • Onion 1

Dairy

  • Butter 30 g
  • Heavy cream 15 cl
  • Milk 25 cl
  • Grated Gruyère 60 g

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 3 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the cauliflower into small florets and thinly slice the onion.

    Keep the tender small leaves, they blend in beautifully.

  2. Sweat the onion in the butter, then add the cauliflower, potato, milk, and half a liter of water with the bouillon cube. 25 min

    Don't cover the pot completely, the milk can boil over.

  3. Blend with the cream and nutmeg, then season with salt and pepper.

    Blend for a good while to get a really silky texture.

  4. Cut the bread into cubes and brown them in a pan with a small knob of butter. 5 min

    A bit of garlic in the butter gives the croutons extra flavor.

  5. Serve the soup piping hot with the croutons and grated Gruyère.

    The cheese melts on contact, so add it only at the very last moment.

Our tips to get it right

  • Pick a firm, very white cauliflower, it's the main flavor of this soup, so there's no need to add other vegetables.
  • If the soup turns out too thick, thin it with a bit of cooking liquid rather than cold water, that keeps the flavor intact.
  • Make the croutons right before serving, they lose their crunch if they sit too long under a lid.

The variations

  • Swap the Gruyère for Comté or shredded mozzarella, the soup stays just as creamy.
  • For a dairy free version, use a plant based cream and an unsweetened plant milk, the cauliflower flavor still comes through clearly.
  • To save time, skip the homemade croutons and serve with simple sliced toasted bread instead.

What to serve it with

  • A simple green salad
  • Extra country bread on the side
  • A poached egg on top

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, especially if you leave out the cream and stir it in only when reheating. Reheat gently over low heat, stirring often, so it doesn't catch on the bottom of the pot.

Questions about this dish

Can you use broccoli instead of cauliflower?

Yes, but the soup will turn green and taste stronger. The name Du Barry specifically refers to the cauliflower version, which is what gives it that signature white color.

Can you make this soup ahead of time?

Yes, you can make it the day before and reheat it gently before serving. Add the croutons only at the last minute so they stay crisp.

How do you fix a soup that's too thin?

Let it simmer a bit longer uncovered so some water evaporates, or add an extra potato. Potato naturally thickens the soup.

Is this soup good for kids?

Yes, its smooth texture and mild flavor make it a soup kids usually enjoy. The melted cheese on top often helps clear the bowl without a fuss.

How long does it take to make a Du Barry cream of cauliflower soup with croutons?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a Du Barry cream of cauliflower soup with croutons?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Du Barry cream of cauliflower soup with croutons cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Cauliflower recipes

See all