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Cauliflower Soup


  • 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


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

Nutrition Facts

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


Average Rating: 4.768683
  • Chuck
    Feb 16, 2020
    As I was making the soup, I was wondering why there was no garlic or onion? Looking at the spices, I only see salt and pepper. I just knew this soup was going to be bland, and I don't want to make something, and it not be great! I melted the butter and added garlic and onion. I also added crumbled bacon and cubed ham. I used red pepper flakes instead of the hot sauce. I also thicken the soup more, to get a more like a chowder consistensy. I chopped in some fresh parsley just before serving. After my changes, I loved it
  • Jen
    Feb 9, 2020
    This is such a great recipe! 1. Because it's mostly ingredients I keep in-stock, 2. It's easy, 3. It's delicious! This one is worth saving and sharing.
  • Feb 5, 2020
    Absolutely love this soup! I substituted one small can of mild green chilies for the hot pepper sauce and it was delicious.
  • Cindy
    Jan 28, 2020
    I love this soup but how are you getting 2 quarts out of 4 1/2 cups of liquid?
  • Marci
    Jan 27, 2020
    Mom and kid approved! Recipe was so easy and ingredients won't break the bank. The only tweeks I made were to omit the hot sauce and add 1/4 tsp. red pepper flakes. At the end I used an immersion blender to make it more soup-y. Daughter told me I should make it every night! And at only 159 calories per serving, this recipe is a winner!
  • Teri
    Jan 26, 2020
    Susan, Don't add the 3/4 tsp. of salt and use low-sodium chicken broth. If you are used to no salt, this shouldn't be a problem for you. Sometimes lemon or a splash of vinegar will help. Use sharp cheddar instead of mild cheese for a bit more tang.
  • Susan
    Jan 21, 2020
    How could I make this less sodium content, seems quit high. I would use mrs dash and no salt bouillon any other suggestions, I still want to keep the flavour. I also wouldn’t use hot sauce
  • Andrea
    Jan 19, 2020
    I want this soup everyday!
  • Holly
    Jan 19, 2020
    We had a snowstorm in Michigan today. This comfort food really hit the spot and has great flavor. My husband and son didn't know they were eating cauliflower! I will definitely be making this again. Thank you.
  • Rose
    Jan 18, 2020
    I made this and it’s a hit. Add a loaf of semolina bread and it’s an awesome meal!!
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