Total Time
Prep 15 mins
Cook 30 mins

A tasty, simple soup recipe that even cauliflower haters will enjoy - my brother did and he would not touch cauliflower normally!

Ingredients Nutrition


  1. In a large saucepan, sauté onion in butter.
  2. Add flour and cook slowly for 2-3 minutes, stirring constantly.
  3. Add the chicken stock and bring to a boil.
  4. Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
  5. Reduce heat to a simmer, cover and cook until vegetables are tender.
  6. Remove from heat and blend until smooth.
  7. Add the cream. Heat through and serve.
Most Helpful

My first attempt at cauliflower soup and I most pleased! I had to use up half a head of cauliflower so I made your soup but for 4 servings. It is delicious and didn't change anything. I'm just not too sure about the paprika and will make it without it the next time. Thanks for sharing an easy and tasty soup!!

Sue's Kitchen May 06, 2012

A home run! I made this recipe without potato (didn't have on hand) and without the paprika. I also served it with bacon cheese toasts (cut good artisan bread pile bacon pieces on bread and top with Monterrey Jack cheese; broil till cheese is bubbly.) It was so tasty. Wow! Great recipe. A keeper.

TeacherLaLa May 13, 2010

This is delicious without any cream, and even better with. :-) I added a diced leek with the onions and used my stick blender to puree--I was not opposed to having some texture, but it turned out perfectly smooth. I love the nutmeg and paprika flavorings.

BarbryT April 25, 2008