A hearty comforting creamy soup loaded with cauliflower and other veggies. A recipe you’ll want on repeat especially during the winter!
This soup is actually very similar to a potato soup. Before telling my kids what kind of soup it was, my daughter was eating it and asked if there were potatoes in it, so it must be close.
I love how the flavor of this soup is rather simple, which therefor really lets the mellow flavor of the cauliflower shine along with the richness and very subtle sweetness of the cream.
If you wanted to cut back on calories you could replace the cream with more milk, but really why do such a thing? Cream is like gold to me, which is why I was practically devastated when I realized last week I’d left a quart of it sitting on the counter overnight.
Yes I know it’s only a few dollars, but the stuff is precious I tell you. Seriously though, don’t you hate when stuff like that happens?
The worst is when you accidentally leave a trunk-full of groceries, most of which require chilling/freezing, in the car overnight – yeah I might have done that a few times (and I’m normally not so forgetful, but I think I’ve learned my lesson. It hasn’t happened for a while.
It must have been the ice cream “soup” and the extra-large bags of frozen blueberries than turned into pools of mush that got to me :).
Try this soup, because I can basically guarantee you’re going to love it! It’s staying in my recipe book forever!
Creamy Cauliflower Soup
Such a delicious soup made with lots of cauliflower and veggies. It tastes like potato soup and it's perfectly hearty and creamy.
- 1 (2 1/4 lb) large head cauliflower, large stem removed and discarded, remaining chopped into small pieces
- 1 small yellow onion, diced (1 cup)
- 2 carrots, peeled and diced (1 cup)
- 2 stalks celery, diced (3/4 cup)
- 5 Tbsp butter, divided
- 3 cups low-sodium chicken broth
- Salt and freshly ground pepper, to taste
- 4 1/2 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp white or yellow cheddar, plus more for serving if desired
- 4 - 6 slices bacon, cooked and chopped (optional)
- 2 green onions, chopped (optional)
Melt 1 butter in a large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes.
Add chicken broth and cauliflower, season with salt and pepper to taste and bring to a boil. Reduce heat to medium-low then cover and simmer until veggies are tender, about 15 minutes.
Meanwhile melt remaining butter in a medium saucepan over medium heat. Add flour and cook and whisk constantly 1 minute.
While whisking slowly pour milk in flour mixture. Bring just to a light boil stirring constantly, remove from heat and stir in cheese.
Once veggies are tender pour milk mixture into soup. Serve warm topping each serving with bacon, green onions and more cheese if desired.
Recipe updated Jan. 2019.