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Creamy Cauliflower Soup Hot

Creamy Cauliflower Soup
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0.0 User rating
4.5 (1)


Main Ingredients Vegetables
Course Soup
Meal LunchDinner
Difficulty Easy
IC Diet Scale Bladder Friendly
Substitution Guide IC Ingredient Substitution List
Keys To Success We like to use goat butter and goat milk in place of cows milk. You can also cut down the amount of butter by substituting olive oil.


  • 1 stick Organic Butter
  • ½ Onion, Finely Diced
  • 1 whole Carrot Finely Diced
  • 1 stalk Celery, Finely Diced
  • 1 whole Cauliflower Head (roughly Chopped)
  • 2 Tablespoons Fresh Or Dried Parsley (chopped)
  • 2 quarts Low-sodium Organic Chicken Broth (or Vegetable stock)
  • 6 Tablespoons All-purpose Flour
  • 2 cups Organic Whole Milk
  • 1/2 cup Organic Half-and-half
  • 2 teaspoons To 4 Teaspoons Sea Salt, To Taste

Preparation Instructions

  • Melt 4 tablespoons of butter in a dutch oven or soup pot. Add the onion and saute until it starts to turn brown (few minutes).
  • Add the carrots and celery and cook a few more minutes.
  • Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock.  Bring to a boil, then reduce heat and allow to simmer.
  • In a medium saucepan, melt 4 tablespoons butter. In a separate bowl, mix the flour with the milk and whisk to combine. Add the flour-milk mixture slowly to the butter in the sauce pan, whisking constantly. Remove from heat and stir in 1/2 cup half-and-half. Add this mixture to the simmering soup. Allow to simmer for 15 to 20 minutes.
  • Check seasoning.  Salt and pepper if necessary.

For a little something extra, try adding a spooful of plain goat yogurt to your bowl of soup and top it off with some fresh cut chives.

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4.0   (1)
5.0   (1)

Great comfort food!

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Reviewed by Kristi D
January 29, 2011
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1 of 1 people found the following review helpful

I just tried this recipe tonight after wanting to make the recipe for quite some time! It was very tasty! Mine didn't thicken up as much as I'd like but I had to use fat free milk so that may have been why. I would recommend more vegetables, maybe about twice as much to make it more "hearty." But it was still a great soup with good flavor. If you can handle it, I also sprinkled a little parmesan on top as a garnish.

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