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Cream of Cauliflower Soup

This recipe has been passed down from my mother to me – I remember watching my mom chop cauliflower on autumn afternoons and knowing that it was a soup supper night. Now I make it for my own family as we love homemade soup on a dreary November day.  You can leave it chunky, or use a hand (immersion) blender at the end to smooth it out.


2 Tbsp butter

½ cup onion

3 cups coarsely chopped fresh cauliflower

10 oz chicken broth

¼ cup flour

2 ½ cups milk

1 ½ cups shredded cheddar cheese

Salt and pepper to taste

Buttered croutons (to serve on top)



Melt butter in large saucepan. Saute onion until tender. Stir in cauliflower and chicken broth. Bring to a boil. Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender. Smoothly combine flour and milk and add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add cheese and stir until melted. Add salt and pepper to taste.

Buttered croutons: Toss 1 ½ cups bread cubes in 2 Tbsp melted butter. Bake on a cookie sheet in a preheated 350 degree oven for 7-8 minutes until browned. Ladle soup into bowls and serve croutons on top.


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