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!
- 1 large onion, extra large, chopped
- 3 medium carrots, coarsley chopped (can use more)
- 2-3 celery ribs, sliced
- 14.79 ml minced fresh garlic (to taste)
- 78.07 ml butter, plus
- 88.74 ml butter, divided
- 1 head cauliflower (cut into small florets or chopped)
- 1182.95 ml chicken broth
- 44.37 ml fresh parsley, finely chopped
- salt and pepper
- 1.23 ml dried basil
- 1.23 ml dried tarragon (optional but good to use)
- 88.74 ml flour
- 236.59 ml full-fat whole milk or 236.59 ml half-and-half cream
- 118.29 ml whipping cream
- 59.14-78.07 ml grated parmesan cheese
- 44.37 ml sour cream
- 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).
- Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
- Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
- Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
- Whisk in flour until smooth.
- 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.
- Add in Parmesan cheese; mix to combine.
- Remove from heat and add/stir in the sour cream.
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.
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.
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.