Cauliflower Soup Recipe

5 165 182
Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home
Publisher Photo

Cauliflower Soup Recipe

Read Reviews
5 165 182
Publisher Photo
Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results. —Debbie Ohlhausen Chilliwack, British Columbia
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Directions

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
Originally published as Cauliflower Soup in Quick Cooking January/February 2003, p31

Nutritional Facts

1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional
  1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).
Originally published as Cauliflower Soup in Quick Cooking January/February 2003, p31

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Reviews forCauliflower Soup

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Sandra User ID: 9003390 259896
Reviewed Jan. 18, 2017

"This was excellent I used broccoli instead of cauliflower and used evaporated milk added onion, parsley and basil, I did mash the broccoli so it wasn't big chunks, not mashing it to bits but just to break up some. Will be making this again wonderful. For those that said it was too thin I didn't think so at all"

MY REVIEW
BoJe User ID: 4979494 259717
Reviewed Jan. 15, 2017

"I did think the soup was a little on the bland side, so I added some onion powder that that seemed to help. I also added a bit more flour because I like a thicker soup and I thought this was on the thin side. I do have to say, it was very easy to make."

MY REVIEW
MykeG User ID: 8689150 259538
Reviewed Jan. 11, 2017

"My Favorite soup. I exchange chicken broth for water, add an onion and an extra cup of cheese to give a little more pizazz that my family loves."

MY REVIEW
ErinWitham User ID: 8097511 259348
Reviewed Jan. 7, 2017

"Without a doubt one of the best soups I've made! I followed the directions and added a little extra cheese. Came out very good and didn't last long either!"

MY REVIEW
Oddjobber User ID: 8707468 259209
Reviewed Jan. 4, 2017 Edited Jan. 14, 2017

"I first made this a week ago without bouillon, which I didn't have. I chose this recipe after reading several others because of the nutritional values. Then I read a review about substituting chicken broth for the bouillon and water. I have type 2 diabetes sooo...low sodium chicken broth, low fat cheddar and milk, and it's a solid 5 star from ingredients that are usually in my kitchen. Thanks for posting, Debbie!

Added after trying this a few times: Great base with almost endless possibilities! I've also done this as potato soup and chicken soup and still experimenting."

MY REVIEW
LauraManning User ID: 968398 258820
Reviewed Dec. 29, 2016

"Really tasty! Used celery salt instead of fresh celery (reduced reg salt some to accommodate). Added some onion powder."

MY REVIEW
tsuop User ID: 6274346 258748
Reviewed Dec. 28, 2016

"My recipe is like this except I cook & drain the veggies & use chicken broth in the soup, I don't like bouillon. Also I add a little more cheese. Yummy!!"

MY REVIEW
Cathy User ID: 8971733 257017
Reviewed Nov. 20, 2016

"I made this soup per the recipe and did add some minced garlic and half an onion, next time I would add two more carrots. The soup is great it is a keeper."

MY REVIEW
???? User ID: 8970838 256966
Reviewed Nov. 19, 2016

"Very easy recipe and quite delicious! I did dice 1/2 of a small onion and omitted the cheese and the soup was still delicious. Thank you."

MY REVIEW
Noreen2015 User ID: 8570042 256660
Reviewed Nov. 11, 2016

"Really good"

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