Winning Cream of Cauliflower Soup Recipe
- 2 medium onions, chopped
- 2 medium carrots, grated
- 2 celery ribs, sliced
- 2 garlic cloves, minced
- 1/4 cup plus 6 tablespoons butter, 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 heavy 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. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings (about 2 quarts).
1 cup: 286 calories, 23g fat (14g saturated fat), 68mg cholesterol, 1083mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 6g protein.
Reviews for Winning Cream of Cauliflower Soup
"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!"
"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."
"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."
"One of my familiy's favorites. Great way to have my kiddos eat veggies. They love soup, especially this one."
"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!"
"What in the world bumps up the sodium so high??? Is this a mistake and should be much lower?"
"This was delicious! I guess I've never used tarragon before because I had my doubts as it was cooking, but I really liked it. Like several reviewers, I blended the soup. The first batch in the blender came out so thick and creamy that I ended up blending the whole thing. I even considered forgetting the butter and flour, but I went ahead and followed the recipe. I did use skim milk and light sour cream. Maybe next time I might try using half & half instead of the whipping cream."
"VERY tasty. I did add a little worchestershire sauce. I agree - not a thick as the picture but delicish! I liked it b/c it was one of the few recipes that did not require cheese - which bumps up the fat, salt, and calories. Even better the next day reheated as the flavors have had a chance to fully develop."
"This is delicious but does it really have 75% of my daily sat. fat in one cup? There must be a way to fix this for my family's health... olive oil instead of butter? Please post if you find a way!"
"Good soup ... it never did thicken for me though. I added a couple tablespoons of Worcestershire sauce to bump up the flavor a bit. I might try dried thyme as opposed to the tarragon next time."
"I love this soup! Make it often."
"Great way to use up cauliflower. Really good with a few bacon bits crumbled on top. I agree, put a few cups in the food processor then add back to soup to make it creamier, but still leaves plenty of delicious chunks."
"I made this soup last week while on vacation. It was delish. I didn't have whipping cream and used half and half. I already have plans to make it for two other gatherings. Thanks for a great recipe."
"We love this soup, and we're not even big cauliflower fans.Some adjustments: I blend the soup a bit to make it a little smoother. I also replace the milk with skim, which cuts it down to 250 calories per cup. Replace the whipping cream with whole milk, and the recipe is now about 200 calories per cup."
"Loved this soup!!!!"