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Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home

Cauliflower Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  1. In a large bowl, 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

Nutritional Facts

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

Reviews for Cauliflower Soup

AVERAGE RATING
   (99)
RATING DISTRIBUTION
5 Star
 (90)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2015

"During yesterday's snowstorm I made this rich and creamy soup. I use 1% milk and had to use a little extra as the soup was too thick. I also pureed the vegetables before adding the milk and cheese mixture. Serve with salad and fresh bread. My husband lived it. Good thing I doubled the recipe!"

MY REVIEW
Reviewed Jan. 26, 2015

"Absolutely wonderful and healthy. I used my "basket" from Co-op we picked up yesterday. I changed by using 3 X more celery and carrots, and half low salt chicken stock I had on hand. To thicken, I used King Arthur Instant Clear Jel rather than flour and dropped the butter in pot. The pepper flakes enhanced the flavors.

Thank you Debbie"

MY REVIEW
Reviewed Jan. 24, 2015

"I don't normally post reviews, but WOW! I did take what I thought was the best advice from the other reviewers, but must give 5 stars for the original recipe for getting me started. I doubled the carrots and celery, and used 3 cups of low sodium chicken broth. I also gave the cauliflower mixture a few shots with the immersion blender. After doing so, I added about 8 oz. of chopped cooked ham. I used red pepper flakes instead of hot sauce. I also cut down on the salt -- probably a bit less than 1/2 tsp. The final result was incredible. Kudos to the OP!"

MY REVIEW
Reviewed Jan. 18, 2015

"My very favorite soup! So good!"

MY REVIEW
Reviewed Jan. 11, 2015

"Amazing! Perfect comfort food and finally a soup without onion and garlic! (I am currently 6 months pregnant and have had an aversion to onions and garlic my entire pregnancy-trying to find canned soup or a homemade soup recipe without these ingredients is like searching for the Holy Grail.) I made a couple of modifications-I used my immersion blender to puree some of the soup to make it thicker and add a silkier texture. I also used crushed red pepper flakes to add some spice because franks hot sauce contains garlic powder. :)"

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