Cauliflower Soup Recipe

5 197 215
Cauliflower Soup Recipe
Cauliflower Soup Recipe photo by Taste of Home
Publisher Photo

Cauliflower Soup Recipe

Read Reviews
5 197 215
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.

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    • 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
    Toni User ID: 9225528 281840
    Reviewed Jan. 10, 2018

    "Couldn't wait to try this recipe just by seeing the picture.

    I made it and it was a home run !
    And I fell in love !
    Have made this soup half a dozen times since, and plan on making it tonight for family visiting from Colorado !
    Thanks for sharing it with us"

    MY REVIEW
    SallyAnn User ID: 481332 281615
    Reviewed Jan. 6, 2018

    "A friend of mine made this for new years it was excellent. Kept thinking about it so today's the day I'm making it!"

    MY REVIEW
    pinkfingers User ID: 7196187 278750
    Reviewed Dec. 5, 2017

    "I loved this soup and so easy to make, will be making this again SOON!"

    MY REVIEW
    Rick User ID: 9306543 278593
    Reviewed Dec. 2, 2017

    "easy, tasty and low calorie. I tried it with almond milk instead of milk and there wasn't much difference in taste. IT was still very good."

    MY REVIEW
    Peter User ID: 9337639 278402
    Reviewed Nov. 27, 2017

    "Best. soup. I. Have ever made!!!"

    MY REVIEW
    sholstein44 User ID: 7111583 277739
    Reviewed Nov. 13, 2017

    "I wouldn't bother with this recipe again. Very little flavor except cauliflower, instructions are iffy at best ( 2-1/2 cups of water to cover the veggies, really?) My boyfriend & I ate it, but I threw the rest of it out as well as the recipe itself."

    MY REVIEW
    Belle User ID: 9312400 277471
    Reviewed Nov. 8, 2017

    "I love cauliflower soup as the weather gets cooler. It's so comforting and filling :-) I adjusted this recipe to make it a lot lighter in calories and fat, and it tastes incredible. Before boiling the vegetables in stock to make the soup, I roasted the cauliflower, onions and garlic first. It adds a lovely depth of flavor. Here's the full recipe, if you'd like to see:

    http://www.thislifeisbelle.com/home/2017/11/7/moroccan-cauliflower-soup"

    MY REVIEW
    Belle User ID: 9312400 277470
    Reviewed Nov. 8, 2017

    "I love cauliflower soup as the weather gets cooler. It's so comforting and filling :-) I adjusted this recipe to make it a lot lighter in calories and fat, and it tastes incredible. Before boiling the vegetables in stock to make the soup, I roasted the cauliflower, onions and garlic first. It adds a lovely depth of flavor. Here's the full recipe, if you'd like to see: http://www.thislifeisbelle.com/home/2017/11/7/moroccan-cauliflower-soup"

    MY REVIEW
    mrkcook User ID: 8304672 277063
    Reviewed Oct. 31, 2017

    "Very good. It's a traditional cauliflower soup. I did use the hot sauce and I think without it, it would be bland."

    MY REVIEW
    Jennifer K User ID: 1475505 276766
    Reviewed Oct. 25, 2017

    "Great soup recipe."

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