Cauliflower Soup (Pioneer Woman) Recipe

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

Servings: persons

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

1
Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
2
Add the carrot and celery.
3
Stir and cook for a few more minutes.
4
Throw in the cauliflower.
5
Stir it around, cover, and cook over very low heat for 15 minutes.
6
Add the minced parsley.
7
Add the chicken broth and simmer for 10 minutes.
8
In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
9
Remove the white sauce from the heat and pour in the half-and-half.
10
Pour the white sauce mixture into the pot.
11
Add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
12
The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add additional salt or other seasonings as necessary.
13
To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.

587

kcal

Calories

Fat

Carbs

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: 1/2 cup butter, 1/2 onion, finely dice, 1 carrot, finely diced, 1 stalk celery, finely diced, and more.

Yes, Cauliflower Soup (Pioneer Woman) 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 (Pioneer Woman)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions