Real Recipes From Real Home Cooks ®

cauliflower soup

(2 ratings)
Blue Ribbon Recipe by
Patricia Kutchins
Lake Zurich, IL

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min
method Stove Top

Ingredients For cauliflower soup

  • 1 sm
    head fresh cauliflower
  • 1
    potato peeled
  • 1 sm
  • 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

How To Make cauliflower soup

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