Creamed Cauliflower Carrot Soup

Julia Ferguson


This is an Adopted recipe. I was looking at Cauliflower Soup recipes on this site today and this one popped up. I was feeling a bit adventerous today so I said why not. I had most everything to make it. Just had to buy the cauliflower and leeks. Aldi grocery stores have cauliflower on sale this week for 99cents a head. So this was very economical to make. I thought it was very good, the hubs liked it too, he did say it could use more salt. He is a salter, I try to cook without salt. Use your judgement with the salt.
I think this would be good with a little velveeta added, as well.


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1 Tbsp
1 Tbsp
olive oil
1 large
garlic clove, minced
1/2 c
diced onion
1 large
leek, diced (pale green and white part only)
celery ribs, diced
1/4 c
red bell pepper, diced
2 large
carrots, diced
2/3 c
head cauliflower, broken up
4 c
low sodium chicken broth (32 oz. carton)
1/2 c
grinds, fresh black pepper
2 dash(es)
1 pinch
2 Tbsp
fresh chives, chopped (optional)

How to Make Creamed Cauliflower Carrot Soup


  • 1In a large soup pot, heat butter and oil.
  • 2Add garlic, onion, leek, celery and red pepper and saute until softened.
  • 3Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
  • 4Add chicken stock.
  • 5Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.
  • 6Puree in a blender or food processor, until smooth.
  • 7Return mixture to soup pot.
  • 8Add milk, nutmeg, salt and pepper.
  • 9Heat, stirring, until very hot, but do not allow to boil.
  • 10Garnish individual servings with fresh chopped chives, if desired.

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About Creamed Cauliflower Carrot Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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