Cauliflower Soup Recipe

Name: Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1/2 onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 cauliflower head, cored and roughly chopped; 2 tablespoons finely minced fresh parsley; 8 cups low-sodium chicken broth or stock; 6 tablespoons all-purpose flour; 2 cups whole milk; 1 cup half-and-half; 1 to 2 teaspoons salt (or to taste); Ground black pepper; 1 heaping cup sour cream, at room temperature; Warm rolls or crusty bread, for serving

Servings: persons

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons finely minced fresh parsley
8 cups low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 to 2 teaspoons salt (or to taste)
Ground black pepper
1 heaping cup sour cream, at room temperature
Warm rolls or crusty bread, for serving

1
Melt 1/2 stick of the butter in a heavy pot over medium heat.
2
Then add the onions and cook until translucent, about 3 minutes.
3
Add the carrots and celery, and then stir and cook for a couple more minutes.
4
Throw in the cauliflower.
5
Then stir it around, cover and cook over very low heat for 15 minutes.
6
Add the parsley, and then add the chicken broth and simmer for 10 minutes.
7
Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat.
8
Then whisk in the flour.
9
Cook for a couple of minutes, and then pour in the milk, whisking to combine.
10
Remove the white sauce from the heat and pour in the half-and-half.
11
Then pour this creamy mixture into the pot.
12
Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
13
The soup will thicken slightly but shouldn't be overly thick.
14
Give it a taste and add more salt if needed.
15
Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl).
16
Then add the whole pot of hot soup to the tureen.
17
Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
18
You will love everything about this.
19
Variation: For a smoother, thicker soup, use an immersion blender to puree.
20
Simmer an additional 10 minutes after pureeing.

1228

kcal

Calories

Fat

Carbs

157

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 stick butter, 1/2 onion, finely diced, 1 carrot, finely diced, 1 celery stalk, finely diced, and more.

Yes, Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions