Cream of Cauliflower Soup Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 286
  • Fat:
  • 23 g
  • Saturated Fat:
  • 14 g
  • Cholesterol:
  • 68 mg
  • Sodium:
  • 1083 mg
  • Carbohydrate:
  • 17 g
  • Fiber:
  • 4 g
  • Protein:
  • 6 g


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Cream of Cauliflower Soup

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Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

SERVINGS: 8

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 30 min. Cook: 40 min.

Ingredients:

  • 2 medium onions, chopped
  • 2 medium carrots, grated
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1/4 cup plus 6 tablespoons butter, divided
  • 1 medium head cauliflower, chopped
  • 5 cups chicken broth
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • Fresh tarragon, optional

Directions:

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
    Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings (about 2 quarts).


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