Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home
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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. —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


  • 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 shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Nutritional Facts

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


  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 a 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).

Test Kitchen Tips
  • Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
  • Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.
  • Originally published as Cauliflower Soup in Quick Cooking January/February 2003, p31

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    _Mari_ User ID: 7849868 263945
    Reviewed Mar. 26, 2017

    "I love cauliflower soup and this will definitely be in my rotation. The second time I made it the only cheese I had on hand was a decent pepper jack so that's what I used, and it was even better!"

    karikeith User ID: 8501748 263814
    Reviewed Mar. 23, 2017

    "Subbed chicken broth for bullion because that's all I had on hand. soup was delicious - even my very picky 5 year old ate it!"

    chocolatecookies User ID: 1014884 263329
    Reviewed Mar. 11, 2017

    "Very good soup. Takes longer than 30 minutes - unless you already have the vegetables prepared. I used one 14 oz. can of reduced-sodium chicken broth vs. bouillon and ended up including 1 3/4 cups water with the broth (with only the broth plus 3/4 cup water, there wasn't enough liquid for the vegetables to cook in). I added 1 tsp. dried parsley, 1/4 tsp. onion powder and 1/8 tsp. garlic powder, but did not include the hot sauce. The head of cauliflower was about 1 1/2 lb. and about 6 cups of florets. The finished soup was just a little over 8 cups. Served with corn muffins, yummy!"

    Rhoni347 User ID: 6294550 263282
    Reviewed Mar. 9, 2017

    "I'm giving this 5-stars for taste! In my own recipe book, it's a 4-star recipe because I reserve 5 stars for recipes that I would serve to company and it's not quite fancy enough for that. But when it's a cold and rainy night, and you're home alone with your husband staying in, and you have a loaf of french bread that needs to be eaten, this is the perfect meal. I just used a spicy salt and pepper blend instead of hot sauce. We loved it."

    gingerbaby1 User ID: 4370733 261917
    Reviewed Feb. 28, 2017 Edited Mar. 1, 2017

    "So easy to make and everyone loved it!"

    Mlejnek User ID: 5541488 260912
    Reviewed Feb. 6, 2017

    "Excellent and easy to make."

    Robby1 User ID: 1478802 260779
    Reviewed Feb. 4, 2017

    "This was wonderful and easy to make. I added an onion and used sharp cheddar. Will make a little thicker next time as well."

    Don User ID: 9065638 260741
    Reviewed Feb. 3, 2017

    "I changed it up a little. Added a jalapeno, substituted a half teaspoon xanthium gum for the flour and unflavored almond milk for the milk. Sooo good."

    kinseyparm User ID: 7745491 260491
    Reviewed Jan. 29, 2017

    "Very easy to make and filling! Used sharp cheese and turned out delicious!"

    kinseyparm User ID: 7745491 260490
    Reviewed Jan. 29, 2017

    "Amazing soup! All 4 kids loved it also. Followed recipe exact. Used sharp cheese and thickened it a little at the end! Will make again!"

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