Cream of Cauliflower Soup

Cream Of Cauliflower Soup

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Meghann Baynon


My mother started mading this soup after my 3 older sisters moved out. I was quite happy about the lack of competition! This soup is awesome and tasty. Even those who claim to hate Cauliflower will enjoy. My 9 year old takes this to school in her thermos! I have made this with fat free ingredients and it still tastes great.


★★★★★ 3 votes

30 Min
30 Min


  • 1/2
    Onion, chopped
  • 2 Tbsp
    olive oil
  • 1 c
    Celery, chopped
  • 1
    carrot, shredded
  • 1 small
    cauliflower, florets only
  • 1 Tbsp
  • 6 c
    chicken broth
  • 1
    bay leaf
  • 1/2 c
    butter or margerine
  • 3/4 c
  • 2 c
  • 1 c
    half and half
  • 2 tsp
  • ·
    Salt and pepper to taste

How to Make Cream of Cauliflower Soup


  1. Saute onions in ol for 5 minutes. Add celery and carrot. Saute for 2 more minutes. Stir in cauliflower and and parsely. Reduce heat and cover for 15 minutes.
  2. Add broth and bay leaf. Bring to a boil, season to taste.
  3. Melt margerine or butter in a small/medium saucepan. Stir in flower to make a paste.
  4. Gradually wisk in milk until creamy.
  5. Remove from heat and add half and half.
  6. Add cream mixture into soup, bring to a low simmer. Cook until sauce is thickened. You may puree if desired. Add salt and pepper if needed. Serve and enjoy!

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About Cream of Cauliflower Soup

Course/Dish: Cream Soups

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