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 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

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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."

Niteowl19702001 User ID: 8961427 256144
Reviewed Oct. 30, 2016

"Very skeptical of veggie soups but WOW! Very delicious and full of flavor. I just diced the carrots and added a 1/4 cup diced onions too. Will be making again!!"

minlou User ID: 8120704 255454
Reviewed Oct. 15, 2016

"Excellent soup, I highly recommend trying it."

FussyDuchess836 User ID: 8953020 255352
Reviewed Oct. 12, 2016

"Easy recipe, with most ingredients already in the kitchen. Very good. Kids loved it, my toddler included! Suggest pairing it with salad and home made bread sticks for a meal OR a sandwich! Yum! Also, one more suggestion.... the recipe says to put it in a bowl, but I'd put it in a pan and bring it to a boil ;)"

Wieners User ID: 1845812 255055
Reviewed Oct. 5, 2016 Edited Oct. 9, 2016

"I used ham pieces in broth that I simmered from leftover baked ham bone, instead of a chicken base because I had it on hand. We like cauliflower and ham so I thought it would be good. It was."

JDetroit User ID: 8769653 254879
Reviewed Oct. 1, 2016

"Since there are only 2 of us, I made a 1/2 batch - using about 3.5 cups of cauliflower. It made about 3 large dinner size bowls of soup. Excellent! My husband really liked it. Instead of hot sauce, I sprinkled on a Turmeric spice mixture. Yum, just the right amount of spice!"

rose1014 User ID: 7219370 254865
Reviewed Oct. 1, 2016

"this soup is excellent! I did however , use no-sodium chicken bouillon , since we are watching sodium intake. It was great! Next time, I may use broccoli ."

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