1/3 Photos of Creamy Cauliflower Soup
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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- 1 large onion, extra large, chopped
- 3 medium carrots, coarsley chopped (can use more)
- 2 -3 celery ribs, sliced
- 1 tablespoon minced fresh garlic (to taste)
- 1/3 cup butter, plus
- 6 tablespoons butter, divided
- 1 head cauliflower (cut into small florets or chopped)
- 5 cups chicken broth
- 3 tablespoons fresh parsley, finely chopped
- salt and pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried tarragon (optional but good to use)
- 6 tablespoons flour
- 1 cup full-fat whole milk or 1 cup half-and-half cream
- 1/2 cup whipping cream
- 1/4-1/3 cup grated parmesan cheese
- 3 tablespoons sour cream
- 1In 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).
- 2Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
- 3Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
- 4Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
- 5Whisk in flour until smooth.
- 6Gradually 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.
- 7Add in Parmesan cheese; mix to combine.
- 8Remove from heat and add/stir in the sour cream.
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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