Cauliflower Soup

Patricia Kutchins


This is a rich, hearty soup that I dreamed up one snowy night during the holidays. Being
Italian, we usually do not eat meat on Christmas eve so I came up with this
soup that my husband and guests just fell in love with it and I have been serving it ever since.

★★★★★ 2 votes
25 Min
45 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love making homemade soups, and this recipe is definitely a keeper! It's really hearty for a cold night and super easy to make. When using the potato masher, it does leave the soup a bit chunky. Personally, I liked it this way. But if you want a more smoother soup, give it a few pulses with an immersion blender.


1 small
head fresh cauliflower
potato peeled
1 small
1 qt
chicken stock
1/2 stick
unsalted butter
1/4 c
1/2 tsp
dried dill
1 tsp
cayenne pepper
1 tsp
black pepper
1 pinch


1Rinse and cut up the cauliflower. Steam it in a small amount of water, covered,
until it is soft.
2In another pot, cut up the peeled potato, and the onion. Cook it in 1 cup chicken stock until vegetables are soft.
3Drain the cauliflower and put it with the potato onion mixture. Mash with potato masher until slightly thick.
4In your soup pot, melt the butter and add the flour to create a roux. Cook it for about one minute and add the remaining chicken stock.
5When it begins to boil, add the
mashed vegetables stirring until blended. Cook covered for approx 30 minutes
6Add the dill, cayenne pepper and black pepper and salt. Stir and cook about 10
minutes more. Serve with crackers or by itself and enjoy! Yield: serves 6

About Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Recipe For: The Best Cauliflower
Hashtag: #cauliflower