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    You are in: Home / Recipes / Cream of Cauliflower Soup Recipe
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    Cream of Cauliflower Soup

    Cream of Cauliflower Soup. Photo by Lori Mama

    1/1 Photo of Cream of Cauliflower Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    loof's Note:

    My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. I can't tell which newspaper this came from. This is a simple and flavorful soup!

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    Units: US | Metric


    1. 1
      Wash cauliflower and remove stem and tough outer leaves. Place in a soup kettle with the 2 cups water, salt, and lemon juice. Cook, uncovered, for 5 minutes. Cover and cook 15 more minutes. Drain, reserving liquid. Cut cauliflower into small pieces.
    2. 2
      Melt butter in the kettle. Stir in flour. Cook 2 minutes.
    3. 3
      Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened.
    4. 4
      Add bay leaf, thyme, additional salt to taste, pepper, and cream. Cook, stirring, until thick and creamy.
    5. 5
      Add cauliflower pieces and cook another 5 minutes. Remove and discard bay leaf. Serve garnished with parsley.

    Ratings & Reviews:

    • on December 28, 2010


      Made for a satisfyingly warm dinner on a cold night. I subbed in some chicken stock for the water and I used 2 cups milk and 1 cup light cream instead of all cream. Need to watch the fat intake. Made for Photo Tag in the Photo Forum. :)

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    • on January 28, 2012


      Made this delicious soup for lunch today. I was pleasantly surprised by the addition of the lemon juice -- it really adds a wonderful depth of flavor to the cauliflower. So simple to make and so satisfying! I will most definitely be serving this soup again. Thanks for the post! Made for the 1-2-3 Tag, January, 2012.

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    • on September 28, 2012


      This is a very nice and quick to make soup. I had to make a couple of changes due to dietary restrictions of one of the diners and substituted skim milk for the cream. To make up for any loss of flavor that could cause I also used chicken stock instead of water. I love that the cauliflower is left in lovely chunks instead of being pureed.

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    Read All Reviews (4)


    Nutritional Facts for Cream of Cauliflower Soup

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 304.0
    Calories from Fat 246
    Total Fat 27.3 g
    Saturated Fat 16.9 g
    Cholesterol 89.3 mg
    Sodium 502.0 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 2.1 g
    Sugars 2.1 g
    Protein 5.5 g

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