Winning Cream of Cauliflower Soup Recipe

5 20 27
Winning Cream of Cauliflower Soup Recipe
Winning Cream of Cauliflower Soup Recipe photo by Taste of Home
Publisher Photo

Winning Cream of Cauliflower Soup Recipe

Read Reviews
5 20 27
Publisher Photo
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 40 min.

Ingredients

  • 2 medium onions, chopped
  • 2 medium carrots, grated
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1/4 cup plus 6 tablespoons butter or margarine, divided
  • 1 medium head cauliflower, chopped
  • 5 cups chicken broth
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1/4 cup sour cream
  • Fresh tarragon, optional

Directions

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings.
Originally published as Cream of Cauliflower Soup in Country Woman July/August 1999, p29

Nutritional Facts

1 cup: 286 calories, 23g fat (14g saturated fat), 68mg cholesterol, 1083mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 6g protein.

  • 2 medium onions, chopped
  • 2 medium carrots, grated
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1/4 cup plus 6 tablespoons butter or margarine, divided
  • 1 medium head cauliflower, chopped
  • 5 cups chicken broth
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1/4 cup sour cream
  • Fresh tarragon, optional
  1. In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
  2. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings.
Originally published as Cream of Cauliflower Soup in Country Woman July/August 1999, p29

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Reviews forWinning Cream of Cauliflower Soup

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bicktasw User ID: 4201818 277582
Reviewed Nov. 11, 2017

"My across-the-street neighbor made this delicious soup and was kind enough to share some with me. It is a creamy (yet light) and hearty soup ... with just a little sweetness from the grated carrots... just perfect to warm you during the cold months ahead. She followed the recipe exactly ... the only thing I may do when I make it is to add a little bit of cooked and crumbled bacon. I give it 5 stars!"

MY REVIEW
sarah User ID: 8867088 276396
Reviewed Oct. 17, 2017

"Great base and easy to tweak to taste. I followed but used 2 green onions I needed to use up, ( I assume recipe meant yellow or white?) and added two more large chopped garlic cloves, a little more salt and pepper,and 1/4 cup of shredded cheddar cheese. It was very creamy and tasted wonderful!"

MY REVIEW
Frank User ID: 9281187 276306
Reviewed Oct. 15, 2017

"Want to keep the same flavor and reduce the calories and sodium. Instead of using chicken broth from the store make your own or make your own vegetable broth, after you make it, store in the freezer and you always have it when needed with a lot less sodium. To really bring out the flavor I roasted the cauliflower, saving some big pieces for when the soup was done, using a stick blender blended everything when cooked, then add the big pieces, reduce the milk to skim, and use the heavy cream or half and half to reduce fat and calories. also a splash of white wine or cognac and you have a perfect soup"

MY REVIEW
seasons4 User ID: 978190 271817
Reviewed Aug. 15, 2017

"This soup is awesome! I used half & half instead of whipping cream and low-fat sour cream. As some other reviewers recommended, I used my hand blender to puree some of the soup before adding the creamed thickened mixture, leaving some chunks. Also, I served it with sprinkled crisp bacon pieces on top of each serving. Numm!"

MY REVIEW
vinter User ID: 7369330 267820
Reviewed Jun. 9, 2017

"This soup has an amazing flavour, the seasoning is perfect! To keep the calories down, I made it entirely with 2 % milk instead of using whipping cream and sour cream. It is a new favourite and I have recommended it to my friends."

MY REVIEW
JONATHAN User ID: 9127794 264216
Reviewed Apr. 2, 2017

"This turned out to be one of the best soups I've ever made. I did tweak the recipe a bit, though. I used two good-sized leeks in place of the onions. I cut the white sauce back to 4 tbsp. each of flour and butter, and just 1 cup of milk and no cream. And I omitted the sour cream altogether. It was plenty creamy enough that way; I think any more butterfat would have been over the top. Also, I added a half teaspoon of ras el hanout, which is a slightly sweetish Middle Eastern spice blend. Nutmeg is the more traditional sweet spice for cream soups, and that would probably be good too, but the interplay between the ras el hanout and the tarragon was really delightful.

I note that the recipe doesn't actually say to puree the softened vegetables. I assumed I was supposed to do that; I used a stick blender and blended until the cauliflower was still a little bit chunky. It would probably be good pureed all the way until it was smooth, but I like a little bit of texture. Since it's really thickened by the white sauce and not the cauliflower, you can probably suit yourself on how far to puree it.
In answer to Patscooking's question, what bumps the sodium so high is that it actually takes quite a bit more salt than the 1 teaspoon the recipe calls for. This is going to be true of any cream soup, unfortunately."

MY REVIEW
krucook User ID: 517980 259800
Reviewed Jan. 17, 2017

"One of my familiy's favorites. Great way to have my kiddos eat veggies. They love soup, especially this one."

MY REVIEW
Andi User ID: 4815329 257289
Reviewed Nov. 25, 2016

"This got 5 stars from everyone! I did add extra mashed cauliflower to thicken it a bit. Didn't have the parsley, so that didn't get added, and I used less broth than suggested. Skipped the sour cream, since everyone tasted and ate before I could add it! :) Otherwise, I stuck to the recipe (mixed half/half and cream). This is definitely a winner and will be a repeat!"

MY REVIEW
patscooking User ID: 1069729 255600
Reviewed Oct. 18, 2016

"What in the world bumps up the sodium so high??? Is this a mistake and should be much lower?"

MY REVIEW
shannondobos User ID: 5115022 254869
Reviewed Oct. 1, 2016

"I made a half batch of this soup for a lunch guest and we both loved it. I used 2% milk instead of the cream and it was still fantastic. I also blended some of the soup to make it a more creamy consistency. I will definitely make this again."

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