Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home

Cauliflower Soup Recipe

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
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
   (73)
RATING DISTRIBUTION
5 Star
 (65)
4 Star
 (5)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 21, 2014

I made this on a Sunday morning for lunch later on. It smelled so good my 12 yr old son had some for breakfast!!!! Its a huge hit and I love how he is getting several servings of vegies and calcium. The only thing I changed was I pureed about a cup of the cauliflower mixture before I added the milk cheese mixture. It was awesome!!!! Plus I love the fact that the recipe came from Chilliwack. My relatives all come from BC and I have spent many beautiful cool fall nights at Cultus Lake. This soup is perfect for fall. Thanks Debbie!

MY REVIEW
Reviewed Sep. 17, 2014

Great soup! It was very thick, and although I didn't mind it, others commented so I added some more milk to thin it out.

MY REVIEW
Reviewed May. 21, 2014

EXCELLENT soup! Everyone in the family loved the soup - even my 3 year old who hates eating her vegetables. I added quite a bit more of each of the vegetables and doubled the rest of the recipe. Definitely worth a try.

MY REVIEW
Reviewed May. 16, 2014

Great! Super easy and quick. I added additional chopped celery and carrots. Along with the chicken bouillon, I used some boxed chicken broth in place of some of the water. In equal amounts, I increased all the ingredients to compensate for the added vegetables. YUM!!

MY REVIEW
Reviewed May. 5, 2014

Easy & delicious. I've made it with cauliflower as the main ingredient, and also combined cauliflower with broccoli. Very good each time. Goes great with any sort of sandwich.

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