Cream of Cauliflower Soup

Cream Of Cauliflower Soup

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Lolita Slafter


I got this recipe 32 years ago from a former supervisor, Sheryl Petricek at a Racine dental lab.

She brought soup to share with everyone at our work table and it was a huge hit!

This is one of my all time favorites and could almost eat the whole pot of soup myself!

It is absolutely delicious! :P

It's also family tested and approved!!!


★★★★★ 3 votes

1 Hr


  • 1 large
    head of cauliflower
  • 1 small
  • 3 stalk(s)
  • 1/4 c
  • 3 clove
    garlic (optional)
  • 1/4 c
  • 4 c
    chicken stock
  • 2 c
    half and half
  • ·
    salt and pepper to taste
  • ·
    nutmeg (optional)

How to Make Cream of Cauliflower Soup


  1. Steam 1 large head of cabbage (reserve liquid).
  2. In pan sauté 1 small onion and 3 stalks thin sliced celery in 1/4 cup of butter. (Can add 3 cloves of minced garlic to sauté, if you like)
  3. Stir in 1/4 cup of flour and cook for a minute till bubbly.
  4. Wisk in the 4 cups of chicken stock and bring to a boil.
  5. In blender: Puree 2/3 of cauliflower using water from steaming. Pour into soup with any remaining liquid. Make sure it's thick enough.
  6. Cut remaining 1/3 of cauliflower into small pieces and add to soup. Add 2 cups of half and half, but DO NOT BOIL!
  7. Add salt and pepper to taste, along with a sprinkling of nutmeg if you like. Enjoy! :D

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