Cauliflower Soup Recipe

5 187 208
Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home
Publisher Photo

Cauliflower Soup Recipe

Read Reviews
5 187 208
Publisher Photo
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. —Debbie Ohlhausen, Chilliwack, British Columbia
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Directions

In a Dutch oven, 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).
In a 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).

Test Kitchen Tips
  • Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
  • Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.
  • Originally published as Cauliflower Soup in Quick Cooking January/February 2003, p31

    Nutritional Facts

    1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

    • 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 shredded cheddar cheese
    • 1/2 to 1 teaspoon hot pepper sauce, optional
    1. In a Dutch oven, 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 a 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).

    Test Kitchen Tips
  • Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
  • Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.
  • Originally published as Cauliflower Soup in Quick Cooking January/February 2003, p31

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    Reviews forCauliflower Soup

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    MY REVIEW
    catsfriend2 User ID: 5247781 276213
    Reviewed Oct. 12, 2017

    "Delicious soup! I made it just as the recipe instructs. I had no hot sauce, I did have some Pepper jack cheese , so I added two slices of it. I like the fact that this soup is good for me, tasty and not high in calories."

    MY REVIEW
    Maureen User ID: 5969641 274913
    Reviewed Oct. 5, 2017

    "Fabulous soup, so easy to make, I substituted the chicken bouillon cube for a 32 oz carton of Vegetable Broth. Perfect choice. I also cut up more carrots and celery as we love veggies. This is the third time making this soup and it is a keeper. Very tasty."

    MY REVIEW
    Kathy Rose User ID: 9253166 273269
    Reviewed Sep. 20, 2017

    "Great soup made this as a low carb soup .. used unsweetened almond milk ,,, took out a cup of veggies and creamed the rest then added the cup of veggies back in. very good got 10 serving with only 5 carbs per serving"

    MY REVIEW
    Valerie User ID: 9252859 273258
    Reviewed Sep. 20, 2017

    "This cauliflower soup is easy to make. It is delicious, light, filling, and for this family, a "keeper" recipe."

    MY REVIEW
    keajay User ID: 1051146 272488
    Reviewed Aug. 31, 2017

    "Everyone loved this soup!"

    MY REVIEW
    _nlfPA User ID: 1879224 271858
    Reviewed Aug. 16, 2017

    "My family loves cauliflower and this soup is a real treat on cold winter days. They can't seem to get enough of it."

    MY REVIEW
    _Mari_ User ID: 7849868 263945
    Reviewed Jul. 20, 2017

    "I love cauliflower soup and this will definitely be in my rotation. The second time I made it the only cheese I had on hand was a decent pepper jack so that's what I used, and it was even better!"

    MY REVIEW
    karikeith User ID: 8501748 263814
    Reviewed Mar. 23, 2017

    "Subbed chicken broth for bullion because that's all I had on hand. soup was delicious - even my very picky 5 year old ate it!"

    MY REVIEW
    chocolatecookies User ID: 1014884 263329
    Reviewed Mar. 11, 2017

    "Very good soup. Takes longer than 30 minutes - unless you already have the vegetables prepared. I used one 14 oz. can of reduced-sodium chicken broth vs. bouillon and ended up including 1 3/4 cups water with the broth (with only the broth plus 3/4 cup water, there wasn't enough liquid for the vegetables to cook in). I added 1 tsp. dried parsley, 1/4 tsp. onion powder and 1/8 tsp. garlic powder, but did not include the hot sauce. The head of cauliflower was about 1 1/2 lb. and about 6 cups of florets. The finished soup was just a little over 8 cups. Served with corn muffins, yummy!"

    MY REVIEW
    Rhoni347 User ID: 6294550 263282
    Reviewed Mar. 9, 2017

    "I'm giving this 5-stars for taste! In my own recipe book, it's a 4-star recipe because I reserve 5 stars for recipes that I would serve to company and it's not quite fancy enough for that. But when it's a cold and rainy night, and you're home alone with your husband staying in, and you have a loaf of french bread that needs to be eaten, this is the perfect meal. I just used a spicy salt and pepper blend instead of hot sauce. We loved it."

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