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Cauliflower Soup Recipe
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Cauliflower Soup Recipe

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5 176 197
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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

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

Directions

  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


Reviews for Cauliflower Soup

AVERAGE RATING
(196)
RATING DISTRIBUTION
5 Star
 (171)
4 Star
 (19)
3 Star
 (5)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Mlejnek User ID: 5541488 260912
Reviewed Feb. 6, 2017

"Excellent and easy to make."

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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!"

MY REVIEW
CherDawn User ID: 6409480 260416
Reviewed Jan. 28, 2017

"Loved this soup. I am not a soup lover, but on a hunch tried this recipe and discovered a new fav. Simple to make and very tasty and filling. Simply delicious."

MY REVIEW
mrsjulieruch User ID: 8986432 260372
Reviewed Jan. 27, 2017

"LOVED IT! I don't normally like cheese in my soup, but the cheese compliments this soup perfectly, and I loved the addition of the celery. I added two small onions. Next time I will saute the vegetables in the butter first, then make the roux. I used 4 T butter and flour and only 2 cups bouillon (low-sodium)."

MY REVIEW
lcg67 User ID: 8032185 260364
Reviewed Jan. 27, 2017

"Made this soup and it is delicious."

MY REVIEW
SweetJeans User ID: 6392388 260363
Reviewed Jan. 27, 2017

"I made this and it is delicious. I didn't have cheddar but I had marble which is close enough. I also added onion to celery and carrots while cooking. Will make this recipe again."

MY REVIEW
Rose Anne User ID: 1487340 260328
Reviewed Jan. 26, 2017 Edited Jan. 27, 2017

"I made this soup and thought it was delicious! Added broccoli for a bit more color. Will save this recipe to enjoy again!"

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