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    You are in: Home / Recipes / Creamy Cauliflower Soup Recipe
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    Creamy Cauliflower Soup

    Creamy Cauliflower Soup. Photo by FrenchBunny

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Kittencalskitchen's Note:

    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!

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    Units: US | Metric


    1. 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. 2
      Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
    3. 3
      Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
    4. 4
      Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
    5. 5
      Whisk in flour until smooth.
    6. 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. 7
      Add in Parmesan cheese; mix to combine.
    8. 8
      Remove from heat and add/stir in the sour cream.
    9. 9

    Ratings & Reviews:

    • on January 08, 2008


      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.

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    • on March 14, 2006


      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.

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    • on July 01, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Creamy Cauliflower Soup

    Serving Size: 1 (478 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.2
    Calories from Fat 308
    Total Fat 34.3 g
    Saturated Fat 20.9 g
    Cholesterol 95.1 mg
    Sodium 943.7 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 4.1 g
    Sugars 7.8 g
    Protein 11.2 g

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