cauliflower soup

Lake Zurich, IL
Updated on Feb 18, 2015

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.

Blue Ribbon Recipe

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

prep time 25 Min
cook time 45 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 1 small head fresh cauliflower
  • 1 - potato peeled
  • 1 small onion
  • 1 quart chicken stock
  • 1/2 stick unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoon dried dill
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 pinch salt

How To Make cauliflower soup

  • Step 1
    Rinse and cut up the cauliflower. Steam it in a small amount of water, covered, until it is soft.
  • Step 2
    In another pot, cut up the peeled potato, and the onion. Cook it in 1 cup chicken stock until vegetables are soft.
  • Step 3
    Drain the cauliflower and put it with the potato onion mixture. Mash with potato masher until slightly thick.
  • Step 4
    In 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.
  • Step 5
    When it begins to boil, add the mashed vegetables stirring until blended. Cook covered for approx 30 minutes
  • Step 6
    Add 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

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