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Cauliflower Soup - creamy soup filled with vegetables to warm you on a chilly night. the-girl-who-ate-everything.com

Cauliflower Soup

This Cauliflower Soup recipe is so creamy and filled with vegetables to warm you on a chilly night.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 8 servings; 2 quarts


  • 1 medium head cauliflower, broken into florets (about 5-6 cups)
  • 1 medium carrot, shredded (about 1 cup)
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 2-1/2 cups chicken broth (I like to use Better than Buillon Base)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional


  1. In a large pot, combine the cauliflower, carrot, celery, onion, and chicken broth. Bring mixture to a boil then reduce heat; Cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). The liquid will barely cover the veggies.

  2. In another large saucepan, melt the butter for the roux. Stir in the flour, salt and pepper until smooth. Whisk the milk in slowly. Bring to a boil over medium heat; Cook and stir the mixture for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture until combined.
  3. Puree about 2 1/2 cups of the soup in the blender and pour back into the soup. This makes the soup extra creamy.

Recipe Notes

If using vegetable bouillon only use 1 teaspoon.

The soup stores well and should be reheated over medium-low heat.

Source: slightly adapted from Taste of Home.