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Winning Cream of Cauliflower Soup

 Winning Cream of Cauliflower Soup
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
8 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • Fresh tarragon, optional

Directions

  • 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

2 of 2

Winning Cream of Cauliflower Soup (continued)

Directions (continued)

  • 30 minutes or until the vegetables are tender.
  • 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).
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.