Winning Cream of Cauliflower Soup Recipe
- 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
- 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).
1 cup: 286 calories, 23g fat (14g saturated fat), 68mg cholesterol, 1083mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 6g protein
Reviews for Winning Cream of Cauliflower Soup
"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."
"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."
"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."
"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!"
"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."
"I love this soup! Make it often."
"Great way to use up cauliflower. Really good with a few bacon bits crumbled on top. I agree, put a few cups in the food processor then add back to soup to make it creamier, but still leaves plenty of delicious chunks."
"I made this soup last week while on vacation. It was delish. I didn't have whipping cream and used half and half. I already have plans to make it for two other gatherings. Thanks for a great recipe."
"We love this soup, and we're not even big cauliflower fans.Some adjustments: I blend the soup a bit to make it a little smoother. I also replace the milk with skim, which cuts it down to 250 calories per cup. Replace the whipping cream with whole milk, and the recipe is now about 200 calories per cup."
"Loved this soup!!!!"