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Winning Cream of Cauliflower Soup Recipe
Winning Cream of Cauliflower Soup Recipe photo by Taste of Home

Winning Cream of Cauliflower Soup Recipe

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Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 8 servings


  • 2 medium onions, chopped
  • 2 medium carrots, grated
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1/4 cup plus 6 tablespoons butter, divided
  • 1 medium head cauliflower, chopped
  • 5 cups chicken broth
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • Fresh tarragon, optional

Nutritional Facts

1 serving (1 cup) equals 286 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 1,083 mg sodium, 17 g carbohydrate, 4 g fiber, 6 g protein.


  1. In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
  2. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings (about 2 quarts).
Originally published as Cream of Cauliflower Soup in Country Woman July/August 1999, p29

Nutritional Facts

1 serving (1 cup) equals 286 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 1,083 mg sodium, 17 g carbohydrate, 4 g fiber, 6 g protein.

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Reviewed Sep. 14, 2014

"this soup was great I used leeks in stead of onions and 5% cream with 1% milk for a lower fat content. I also remove I/2 of the cooked vegetables and puréed 1/2 of the soup and then added the other 1/2 of the cooked veggies delicious."

Reviewed Sep. 15, 2013

"This was delicious! I guess I've never used tarragon before because I had my doubts as it was cooking, but I really liked it. Like several reviewers, I blended the soup. The first batch in the blender came out so thick and creamy that I ended up blending the whole thing. I even considered forgetting the butter and flour, but I went ahead and followed the recipe. I did use skim milk and light sour cream. Maybe next time I might try using half & half instead of the whipping cream."

Reviewed Feb. 3, 2013

"VERY tasty. I did add a little worchestershire sauce. I agree - not a thick as the picture but delicish! I liked it b/c it was one of the few recipes that did not require cheese - which bumps up the fat, salt, and calories. Even better the next day reheated as the flavors have had a chance to fully develop."

Reviewed Dec. 4, 2012

"This is delicious but does it really have 75% of my daily sat. fat in one cup? There must be a way to fix this for my family's health... olive oil instead of butter? Please post if you find a way!"

Reviewed Oct. 22, 2012

"Good soup ... it never did thicken for me though. I added a couple tablespoons of Worcestershire sauce to bump up the flavor a bit. I might try dried thyme as opposed to the tarragon next time."

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