Creamy Cauliflower Soup

Joanne Hendriksen


At times a lite creamy dish that's satisfying without being so filling is what's called for. This is my take on an all time favorite of my family. So I am sharing it in the hopes that yours will agree.


☆☆☆☆☆ 0 votes

10 Min
Stove Top


  • 1/4 stick
  • 1
  • 1/2 c
  • 4 c
  • 3 Tbsp
    chicken bouillon granules
  • 1 Tbsp
    oregano, basil, garlic powder
  • Dashes
    cajun salt n pepper seasoning
  • Dash
  • 3 Tbsp
    all purpose flour
  • 2 Tbsp
    olive oil, extra virgin
  • 1-1/2
    half n half creamer

How to Make Creamy Cauliflower Soup


  1. Place 4 c. Water in med. size saucepan.
    Rinse & cut out the center of cauliflower then divide florets into segments. Add to water.
  2. cook on med. heat 20 minutes. Add spices. Simmer 10 minutes. Saute onions in Olive oil until translucent. Add to cauliflower.
  3. heat more Olive oil in skillet. When hot sprinkle flour on bottom of pan. Let brown then add 1/2 c. Water. Stir until bubbly then add creamer. Stirring until thickened.
  4. Add Rue to cauliflower let thicken slightly. Add butter. With immersion blender mix until smooth. Simmer on low approx. 10 min.
  5. Fill individual bowls. Top with chives, bacon, mushrooms, or cheeses. Serve with crusted Italian bread.

Printable Recipe Card

About Creamy Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free Soy Free

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