Cauliflower Soup

Prep Time
Cook Time
Ready In

"The original recipe, from Taste of Home, included cheddar cheese. But we had a taste test last night, with the following results: 3 liked it best without the cheese, 2 liked it with cheese and 1 was too diplomatic to cast a vote :) I definitely prefer it without the cheese. BE CAREFUL on adding the carrot. I tried it with two good sized carrots and they took over the taste as well as making the soup too thick to add the roux."

Original recipe yields 8 servings


  • Serving Size: 1 (244.4 g)
  • Calories 120.7
  • Total Fat - 7.6 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 11.8 mg
  • Sodium - 100 mg
  • Total Carbohydrate - 12.2 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5.1 g
  • Protein - 2.7 g
  • Calcium - 38.3 mg
  • Iron - 0.6 mg
  • Vitamin C - 38.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil and butter over medium heat, add onion and carrots and saute until soft.

Step 2

Add garlic and saute a few more minutes.

Step 3

Add a bit of salt at each stage of the recipe, with a bit more at the end if needed. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.

Step 4

Add the cauliflower, then just enough water to barely cover the veggies.

Step 5

Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.

Step 6

Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.

Step 7

Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.

Step 8

Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.

Step 9

Add the spices, salt and pepper to taste.

Tips & Variations

  • I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.