Cream of Cauliflower Soup (And Cauliflower Cheese S

Name: Cream of Cauliflower Soup (And Cauliflower Cheese Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons butter, unsalted; 1 whole leeks rinsed, minced; 1 medium onions chopped; 1 whole carrots peeled and minced; 1 teaspoon tarragon leaves dried; 1/2 teaspoon thyme dried; 1/4 cup flour, all-purpose; 1 cup white wine dry; 6 cups chicken broth; 1 x salt and black pepper; 1 head cauliflower florets steamed til barely tender, in small flowerets; 1 cup milk; 1 cup heavy whipping cream; 2 1/2 cups swiss cheese grated

Servings: persons

5 tablespoons butter, unsalted
1 whole leeks rinsed, minced
1 medium onions chopped
1 whole carrots peeled and minced
1 teaspoon tarragon leaves dried
1/2 teaspoon thyme dried
1/4 cup flour, all-purpose
1 cup white wine dry
6 cups chicken broth
1 x salt and black pepper
1 head cauliflower florets steamed til barely tender, in small flowerets
1 cup milk
1 cup heavy whipping cream
2 1/2 cups swiss cheese grated

1
Melt the butter in a stockpot over medium-high heat.
2
Add the leek, onion and carrot and cook, stirring occasionally, for 10 minutes.
3
Stir in the tarragon and thyme and cook 1 minute longer.
4
Add the flour and cook, stirring constantly, for 1 minute.
5
Reduce the heat to medium and gradually stir in the wine and chicken stock.
6
Season the soup with salt and white pepper and add the cauliflower flowerets.
7
Simmer the soup uncovered, stirring occasionally for 30 minutes.
8
Puree the soup in batches in a blender and return to the pot.
9
Stir in the milk and cream.
10
Gently heat just until heated through.
11
Serve hot.
12
Variation: Cauliflower Cheese Stir cheese into soup after milk and cream have been added and heat until the cheese is melted.

1350

kcal

Calories

Fat

Carbs

138

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: 5 tablespoons butter, unsalted, 1 whole leeks rinsed, minced, 1 medium onions chopped, 1 whole carrots peeled and minced, and more.

Yes, Cream of Cauliflower Soup (And Cauliflower Cheese 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!

Cream of Cauliflower Soup (And Cauliflower Cheese Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions