Cauliflower Soup Recipe

5 209 227
Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home
Publisher Photo

Cauliflower Soup Recipe

Read Reviews
5 209 227
Publisher Photo
Other cauliflower soup recipes I've tried have lacked in flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce, as an extra touch. —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.

    Popular Videos

    • 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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forCauliflower Soup

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Tammy User ID: 9438524 285259
    Reviewed Mar. 18, 2018

    "I made this with almond milk"

    MY REVIEW
    amykepler User ID: 8725753 284464
    Reviewed Mar. 1, 2018

    "senstrings: Read Test Kitchen Tips below directions. It gives you gluten free suggestions."

    MY REVIEW
    senstrings User ID: 2137930 284042
    Reviewed Feb. 21, 2018

    "I am just questioning how this soup can be considered gluten free when it uses all-pupose flour (it comes up in the results when I search for GF) ?"

    MY REVIEW
    Virginia User ID: 9342906 284040
    Reviewed Feb. 21, 2018

    "This soup is easy and delicious!!! 5 stars"

    MY REVIEW
    Randy User ID: 7770156 283819
    Reviewed Feb. 17, 2018

    "Great soup very easy made a couple changes for personal preference. Used coconut milk and skipped the cheese. Used half veggie broth plus the bullion. It was fabulous"

    MY REVIEW
    Dee User ID: 9425602 283806
    Reviewed Feb. 16, 2018

    "I stumbled upon this recipe and made it because I needed to cook a cauliflower. This soup is absolutely Delicious!!!!!! So easy to make and all of the ingredients are staples in my pantry. I will be making this again and again!!!"

    MY REVIEW
    Christina User ID: 9424030 283643
    Reviewed Feb. 12, 2018

    "I made this and really enjoyed it. I had to sub out a few things though. If you are unlucky like me and did not have any type of broth on hand, you can use a couple cups of water with a couple tbsp of melted butter added to mimic the fats in broth. Then, i added a few seasonings to the mixture to taste : cardamom, turmeric, nutmeg, white pepper and a dash of salt. I also begun with some chopped onion and 2 cloves of garlic (just preference) . I also did not have carrots, but used frozen butternut squash in its place. Next time if i have more time, I will roast my vegetables."

    MY REVIEW
    ncsue User ID: 7885825 283381
    Reviewed Feb. 7, 2018

    "I was a bit disappointed because of the outstanding reviews. The ingredients weren’t anything special and that is what I got. My changes were that I precooked the cauliflower by roasting it before adding it to the broth after the other vegetables were cooked. I also used the Smokey hot sauce for more flavor. I will be “doctoring” the leftovers as I serve it."

    MY REVIEW
    jrlech User ID: 7347968 283058
    Reviewed Feb. 1, 2018

    "Very quick and simple to make. Delicious!"

    MY REVIEW
    Sue Zappa User ID: 1094741 283018
    Reviewed Jan. 31, 2018

    "I made this soup the other night for supper & it was a big hit! quick & easy to make & full of flavor! Will make it very often. Didn't change a thing."

    Loading Image