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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.

Cauliflower Soup Tips

How do you thicken up cauliflower soup?

This recipe calls for flour and butter to be stirred together to make a roux, which will thicken the soup nicely. If you are looking for an even thicker texture, remove 2 cups of soup, puree it in the blender and then add the puree back into the pot. You can also make this soup gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons of cornstarch into the milk before adding it to the saucepan.

How do you fix bland cauliflower soup?

Kick up the flavor in this cauliflower soup with a few dashes of hot sauce or a sprinkle of crushed red pepper flakes. Increasing the black pepper by ¼ teaspoon and using an aged, sharp cheddar will also bring it up a notch. Try topping the soup with these Homemade Croutons for even more flavor and texture.

Does cauliflower soup freeze well?

Cream- and dairy-based soups like this cauliflower soup don’t freeze particularly well—they can take on a grainy texture after they’ve been frozen. (Here are soups that do freeze well.) For best results, serve this cauliflower soup immediately to showcase its velvety texture and rich flavor. If you’re looking for a way to use up any leftovers, add a little diced, cooked chicken or ham and serve it over a baked potato for a rich, delicious one-dish meal. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager.
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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  • Tanya
    Feb 22, 2021

    I made this tonight! I also chopped up an onion with the other veggies.. it just feels wrong to cook without onions. I sautéed the veggies A little bit with olive oil and Epicure rosemary garlic seasoning. Then added in chicken broth instead of the water. To finish I added in some buffalo hot sauce.... so good! I will be making this again. Thanks for the recipe.

  • Ruby
    Jan 31, 2021

    I just made this soup and it is absolutely delicious. Made one change, used vegetable broth instead of water to cook the vegetables. It was so good I subscribed to the magazine.

  • Georgia
    Jan 27, 2021

    Just made this tasty soup with the addition of dijon mustard and a small potato - very satisfying with warm crusty bread.

  • walkerjo
    Jan 21, 2021

    Everyone who has had this, enjoys it.

  • Jon
    Jan 15, 2021

    This recipe is a place to start. Hard to imagine how boring it would be as written. We roasted the vegetables. Added sauteed onion and a list of seasonings; onion powder, basil, marjoram, white pepper, paprika and made it a little thicker and it was very good.

  • Nancy
    Jan 13, 2021

    This is absolutely my favorite. Kids think it's bland but I love it!! I did add the hot sauce and put more in than required. So good.

  • mitch
    Jan 12, 2021

    Liz, I made it last night and used almond milk. My husband loved it.

  • Darah
    Jan 11, 2021

    I am eating leftover soup and just realized what`s missing. It needs a pinch of dry mustard!

  • Liz
    Jan 11, 2021

    Has anyone tried this with a milk substitute like almond milk. I love creamy soups but family can have milk

  • Anthony
    Jan 11, 2021

    I’m glad I read the review of course I used what everyone before me did I sautéed onion, garlic, Serrano pepper, carrots and cauliflower then I added the liquids. Tasted fantastic.