Cauliflower Soup Recipe
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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; 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


  • 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 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 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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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."

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."

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!"

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."

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."

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!!"

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."

???? 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."

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

"Really good"

Okraqueen User ID: 8962021 256244
Reviewed Nov. 1, 2016

"Did not like this! I did deviate by putting cooked veg in blender. I wanted rich and silky but I got thick and grainy."

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