Real Recipes From Real Home Cooks ®

creamed cauliflower carrot soup

a recipe by
Julia Ferguson
Greenwood, IN

This is an Adopted recipe. I was looking at Cauliflower Soup recipes on this site today and this one popped up. I was feeling a bit adventerous today so I said why not. I had most everything to make it. Just had to buy the cauliflower and leeks. Aldi grocery stores have cauliflower on sale this week for 99cents a head. So this was very economical to make. I thought it was very good, the hubs liked it too, he did say it could use more salt. He is a salter, I try to cook without salt. Use your judgement with the salt. I think this would be good with a little velveeta added, as well.

serves 4-6
method Stove Top

Ingredients For creamed cauliflower carrot soup

  • 1 Tbsp
  • 1 Tbsp
    olive oil
  • 1 lg
    garlic clove, minced
  • 1/2 c
    diced onion
  • 1 lg
    leek, diced (pale green and white part only)
  • 2
    celery ribs, diced
  • 1/4 c
    red bell pepper, diced
  • 2 lg
    carrots, diced
  • 2/3 c
  • 1
    head cauliflower, broken up
  • 4 c
    low sodium chicken broth (32 oz. carton)
  • 1/2 c
  • 4-5
    grinds, fresh black pepper
  • 2 dash
  • 1 pinch
  • 2 Tbsp
    fresh chives, chopped (optional)

How To Make creamed cauliflower carrot soup

  • 1
    In a large soup pot, heat butter and oil.
  • 2
    Add garlic, onion, leek, celery and red pepper and saute until softened.
  • 3
    Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
  • 4
    Add chicken stock.
  • Soup as it appears before being pureed.
    Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.
  • 6
    Puree in a blender or food processor, until smooth.
  • 7
    Return mixture to soup pot.
  • 8
    Add milk, nutmeg, salt and pepper.
  • 9
    Heat, stirring, until very hot, but do not allow to boil.
  • 10
    Garnish individual servings with fresh chopped chives, if desired.