Cauliflower Soup

Cauliflower Soup Recipe

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Megan Stewart


I found that I like this recipe with some of those added seasonings, so add to your taste. Also, I have made this with part broccoli and part cauliflower. You could probably also do this with all broccoli if you prefer.


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Stove Top


  • 2
    heads cauliflower
  • 20
    peeled baby carrots, sliced
  • 5 c
    water (see note)
  • 4 tsp
    chicken bouillon granules (see note)
  • 6 Tbsp
  • 6 Tbsp
  • 3/4 tsp
  • 1/8 tsp
  • 2 c
  • 4 oz
    shredded cheddar
  • 1/3 small
    block velveeta
  • ·
    garlic powder
  • ·
    onion powder
  • ·
    dill weed
  • ·

How to Make Cauliflower Soup


  1. In large pan combine florets (not the stems) cauliflower and carrot with water and bouillon. Bring to boil, reduce heat and simmer covered until tender. Do not drain.
  2. Make a rue with flour, milk and melted butter. Season with garlic powder, dill, onion salt and accent. Stir in the cheese. When melted, add to the soup.
  3. Note: I don't like the sodium of the chicken bouillon, so I prefer to use chicken broth in place of the water and bouillon. If I can find it with garlic, usually by Swanson, I use that for more flavor.

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About Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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