Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home

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 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.


  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.

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Reviewed Oct. 19, 2014

"OMG!! What a delicious soup! Only made 2 adjustments. Used sodium-free chicken stock instead of water and bouillon. Also used a combo of american & asiago cheese a little more than a cup. Next time gonna use broccoli."

Reviewed Oct. 13, 2014

"This was a really good soup. Its hard not to double the recipe. I omitted the red pepper sauce."

Reviewed Oct. 11, 2014

"The BEST soup I've ever made! It thicken up after it set awhile, so next time I'll add more milk or water. I added 2 cloves of garlic, chopped, and 1/2 tsp Tumeric (which I put in everything since it's so good for you) and chopped up 1/2 Red Pepper to add a little color. I LOVE THIS SOUP!"

Reviewed Oct. 7, 2014

"Delicious! I prefer to use 2C chicken stock with half a cup of water to eliminate the MSG from the bouillon."

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!"

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