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Cauliflower Soup

Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (about 2 quarts)


  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken bouillon 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


  • 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, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

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.
  • Find our best homemade soup recipes here.
  • Nutrition Facts
    1 cup: 159 calories, 11g fat (7g saturated fat), 35mg cholesterol, 617mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.


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    Average Rating:
    • crystal.a.magill
      Oct 19, 2020

      I made this over the weekend because it was chilly out and really wanted a nice soup. Made as stated in the recipe but I think next time I will add some sautéed onions to it. I did use my potato masher to break up the cauliflower into smaller pieces. Will definitely make again.

    • Grammy B
      Oct 17, 2020

      Hubby pronounced this, "Very Good" even though he is not a soup lover. I did add a chopped onion and because the head of cauliflower was quite large, I added some extra celery and 1 extra carrot. I used skim milk and added Bergeron Cheese instead of cheddar. because that's what was in the 'fridge. This one goes into my "Good enough to serve to Company" recipe file.

    • Lori
      Oct 16, 2020

      No comment left

    • rebelwithoutaclue
      Oct 13, 2020

      Make this 4-5 times a year. I do add chopped onion. 1/4 cup of chopped celery? What do I do with the rest of the celery stalk. lol I think adding one celery stalk to the soup will be just fine, maybe even more.

    • Susan
      Oct 3, 2020

      Absolutely deeeelicious! And super easy!

    • cindyames
      Sep 29, 2020

      I use broth instead of water and double recioe so I can freeze for later, so good!

    • Smvm
      Sep 17, 2020

      This is so good! It is always requested in our house. The only changes-- I use broth instead of water, add 1/4 cup chopped onion to the carrot mixture, and cayenne instead of hot sauce. Yum!

    • affletch
      Sep 17, 2020

      My husband, who doesn't like cauliflower, loved this recipe. It is delicious!

    • Linda
      Sep 15, 2020

      It was very good only thing is it got real thick what did i do wrong

    • ninny54
      Sep 15, 2020

      9/14/2020...I'm just reading the email for this recipe. Sounds great but can someone please tell about the cheese? Mentioned in the instructions but not ingredients. Thanks!