Bloemkoolsoep (Dutch Cauliflower Soup)

Total Time
Prep 15 mins
Cook 15 mins

This is a great soup to serve as a first course, or with salad and/or sandwiches.

Ingredients Nutrition


  1. Clean cauliflower and separate into florettes.
  2. Chop the tender part of the stalk.
  3. Discard remainder of the stalk.
  4. Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
  5. Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
  6. Slowly add some of the cauliflower stock to the flour mixture.
  7. Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
  8. Add nutmeg and cream to the soup, stir, and serve hot.
  9. For variety, you can omit the nutmeg, and add paprika instead.
  10. You can also add 1/2 cup cheese when you are combining the flour and stock.
Most Helpful

I do believe this is the best cauliflower soup I have ever made. I was concerned with the thickening mixture at first but after adding the milk which is not mentioned in directions, I finally ended up with a pourable mix. I also added velveeta cheese. Will definitely make this soup again.

karen in tbay February 27, 2004

Very Good! Simple flavors so well balanced - sweet cauliflower accented with nutmeg, cooked in chicken broth and enriched with cream. I especially liked the chunks of cauliflower and the not overly thickened soup. I made the soup as directed using cream (note -step is missing from directions). This goes into my book of treasures.

Lorac July 28, 2003

Wonderful soup. Perfect texture/thickness. It seems like a lot of nutmeg, but it's not overpowering at all. I did add some finely chopped onion and some mild cheddar cheese. I garnished w/ chopped scallions. Delicious. I'll make this again. Thanx for sharing this, PanNan!

*Parsley* March 05, 2006