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Creamy Cauliflower Soup

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. — Doris Watt Davis, Hellertown, Pennsylvania
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    11 servings (2-3/4 quarts)

Ingredients

  • 6 cups chicken broth
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 large head cauliflower (2 pounds), broken into florets
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/4 teaspoon white pepper

Directions

  • In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
  • Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts
1 cup: 195 calories, 12g fat (8g saturated fat), 39mg cholesterol, 874mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • Sarazpa
    Nov 1, 2012

    I used 1% milk and fat free half and half and it was very yummy.

  • Sarazpa
    Nov 1, 2012

    I was pleasantly surprised with how rich and delicious this soup was. A handful of oyster crackers and I had a yummy dinner. I was hesitant because of the whole stick of butter but it made a large pot of soup so per serving I think it is reasonable as a meal. I will make this again, cheers!

  • llake1
    Jan 3, 2012

    My husband made this tonight for dinner. It was delicious! It was his first time for making white sauce and we did not have any dill weed either. And it was still delicious! It was so much fun to see him attempt this, he did not want me to help:), and flavorful hot soup for dinner also.

  • Patricia_Kelly
    Aug 24, 2010

    I wouldn't make this to start with, since it has 12 grams of fat. Doesn't quite make the "low fat" list for me.

  • Ruthie74
    Jan 22, 2009

    The kids enjoyed this & requested it even after it was finished off.