Cauliflower Soup with Harissa Butter

4 to 6 Servings

45 minutes 20 minutes active

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This soup gets a burst of bold, rich flavor as well as stunning color from a drizzle of harissa bloomed in browned butter. Look for harissa, a North African spice paste, in well-stocked supermarkets and Middle Eastern markets. Spiciness varies by brand so we suggest a range. We prefer to puree this soup in a conventional jar blender for a perfectly smooth, silky texture. If you own an immersion blender, though, you can puree it directly in the pot after the mixture has cooled for a few minutes; the texture will be a little chunkier. Pita chips served on the side offer contrasting crunchiness.

4 to 6



Don’t hesitate to rewarm the harissa butter if it cools and solidifies while you prepare the soup. This can be done in the microwave or on the stovetop. To prevent hot soup from spouting out the top of the blender, make sure to puree it in batches and fill the blender jar only about halfway.

45 minutes

20 minutes active


  • 6

    tablespoons salted butter, cut into 1-tablespoon pieces, divided

  • 1 to 2

    tablespoons harissa paste (see headnote)