Total Time
Prep 25 mins
Cook 30 mins

This soup serves 6-8 people, but I suggest doubling the recipe, I could eat the whole thing myself, it's so delicious!! You can also make this with brocolli. Add in some cooked cubed potatoes also if desired. You will love this soup!

Ingredients Nutrition


  1. In a Dutch oven, saute onions, carrots, celery and garlic in 1/3 cup butter (can use less butter if desired) until tender (about 5 minutes).
  2. Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
  3. Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
  4. Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
  5. Whisk in flour until smooth.
  6. Gradually add/whisk in milk or half and half cream, whipping cream and the broth/cauliflower mixture; bring to a boil and cook stirring for about 2 minutes,or until thickened.
  7. Add in Parmesan cheese; mix to combine.
  8. Remove from heat and add/stir in the sour cream.
Most Helpful

We were looking for a way to use up a bunch of cauliflower that was sitting in the fridge & since we love soups we though we'd give this a try. We really like cream soups so instead of thickening with the roux, we blended everything after step 3 and skipped steps 4 & 5. We also increased the basil & tarragon to give it a little more flavor & used evaporated skim milk instead of the whole milk & whipping cream. We loved this soup & will definitely 'make again'. Great on those cold winter nights.

deepfreeze January 08, 2008

This was very satisfying! It had a savory flavor and went great with a crusty bread. The kids ate it up too! I used the 1 C of whole milk and 1/2 C of evaporated milk instead of whipping cream. It cut down on the fat but still had a good creamy consistency.

MN*Kelly March 14, 2006

Made this on Sunday afternoon. My Boss/Friend asked for a cauliflower soup for lunch for Monday and I knew I couldn't go wrong with one of yours Kitten. I sure wasn't wrong. He commented how great it was and wanted the whole batch of soup that I had made. I was feeling generous and gave him 2 single serving containers that I put in the freezer on Sunday night. He is so lucky I was feeling generous. This was such a creamy flavored soup. I made it exactly as you have written. I added the tarragon and used the half and half cream. I used my immersion blender and pureed but left some chunks. It was perfect. I can see why you say make a double batch. I couldn't stop myself in tasting every time I was stirring. I plan to double the soup next time, so I could have some for myself. Fantastic soup Kitten, my hat is off to you once again.

FrenchBunny July 01, 2009