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Cauliflower Soup Recipe
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Cauliflower Soup Recipe

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5 143 163
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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

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


Reviews for Cauliflower Soup

AVERAGE RATING
(162)
RATING DISTRIBUTION
5 Star
 (140)
4 Star
 (18)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
bashanme
Reviewed Aug. 22, 2016

"Quick an easy. Omitted chile peppers(dont like the hot/heat it would bring) ,left out the celery. Used half an half mixed w/half cup water instead of whole milk. Used Monterey cheese instead of cheddar. Creamy an yummy! ! Not a drop left after serving!"

MY REVIEW
grandmascooking22
Reviewed Aug. 16, 2016

"Great soup....I loved it. I did add onion and before serving I took my potato and lightly mashed the cauliflower a bit. Very good tasting soup."

MY REVIEW
SWEETR20
Reviewed Aug. 7, 2016

"Outstanding!!! Look no further... this is the only cauliflower soup recipe you will ever need."

MY REVIEW
malford6
Reviewed May. 26, 2016

"OMGosh!!! Just made this recipe for the first time and it is to die for! I did as some other reviewers stated by adding in some onion, garlic, and red pepper. I didn't have any celery, so instead, used some dry celery flakes. I subbed 2 cups of Almond milk for the 2% (for those of us who are lactose intolerant) and added in some hot pepper flakes. This is a keeper for sure and will be trying it with broccoli next time. I think some bacon bits would be good in it as well. Thanks for a WONDERFUL recipe!!!"

MY REVIEW
yubalance
Reviewed May. 7, 2016

"Not a fan. Too salty and the gravy overpowered the taste of the veggies. I wish I had found another cauliflower recipe. :("

MY REVIEW
Klkeegan
Reviewed Apr. 28, 2016

"This will be my staple. Absolutely delicious. I live cauliflower soup. This is my favorite."

MY REVIEW
dylan's mama
Reviewed Apr. 26, 2016

"Best soup ever! I added chopped onion, minced garlic and diced red bell pepper. SO GOOD!"

MY REVIEW
penwen40
Reviewed Apr. 3, 2016

"Loved this so did my family. I didn't have any carrots so I grated parsnips. Also I added fresh grated and chopped ginger."

MY REVIEW
JeniNos
Reviewed Mar. 13, 2016

"I don't have vegetable bullion. How much vegetable broth should I use?"

MY REVIEW
tlmarshall65
Reviewed Mar. 4, 2016

"this is likely one of the easiest, tastiest soup...definitely on my to make list again. I was surprised that it tasted as good as it did at first taste and didn't need to sit to gel the flavours."

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