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Cauliflower Soup

picture of Cauliflower Soup

You can often find nice big heads of snowy white cauliflower at a good price in the fall and winter. If you get tired of eating raw cauliflower, this soup is a delicious alternative. I have been making it for many years following a recipe from an old Farm Journal cookbook. One year after Rob had dental surgery I tried pureeing it in the blender. We actually prefer the creamy consistency of the pureed soup, so now I do it the easy way with the immersion blender.

Creamy Cauliflower Soup

1 medium head cauliflower, cut into small flowerets
1/4 cup butter
2/3 cup chopped onion (one small)
2 Tbsps. flour
2 cups chicken broth
1 12 oz. can evaporated milk (can use evaporated skim)
1 1/2 cup cooking water from cauliflower
1/2 tsp. salt
1 cup shredded cheddar cheese
fresh chopped chives or parsley for garnish, if desired

Cook cauliflower until tender. Drain, reserving 1 1/2 cups of cooking water. In soup kettle melt butter and cook onion until soft. Add flour and blend in. Slowly add broth and simmer until mixture comes to a boil. Add cooking water, milk, and cauliflower. Bring back to a boil. Puree at this point, if desired. Add cheese and allow to melt. Serve up and garnish with chives or parsley. Enjoy this delicious soup!


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3 Comments on “Cauliflower Soup”

  1. #1 Vikki
    on Nov 18th, 2011 at 9:09 am

    Wow, this sounds wonderful. I can’t wait to try it!!

  2. #2 Rhonda
    on Nov 18th, 2011 at 2:40 pm

    Your soup looks delicious! We love cauliflower in our family. One of our favorite dishes is, for lack of a better term, scalloped cauliflower. We affectionately call it “Faux Mashed Potatoes” because I frequently serve it instead of potatoes. Cauliflower is a surprisingly versatile veggie! 🙂

  3. #3 Marilyn
    on Nov 22nd, 2011 at 7:23 am

    Very Nice recipe. This is close to a recipe I have used, but I don’t use the milk and the cheese is only added after as the garnish. This is our favorite way to eat cauliflower.

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