• Creamy Cauliflower Soup Recipe

Creamy Cauliflower Soup

With the cooler weather approaching, this warm, creamy soup hits the spot with minimal effort. Simple to make, this lighter version will be more body friendly, but still full of flavor. You can easily adjust the level of cauliflower to your own taste buds, so don’t be shy.

This recipe won’t disappoint on a chilly day.

Creamy Cauliflower Soup

Prep Time: 15 mins
Cook Time: 1 hour
Yields: 4


  • 8 cups chicken or vegetable stock
  • 2 cups milk
  • ¾ cup half and half
  • 1 ½ heads of cauliflower, cut into medium pieces
  • 4 tbsp flour
  • 1 celery stalk, diced
  • 1 onion, diced
  • 2 tbsp butter + 1 tsp
  • 1 ½ tsp cardamom
  • handful of parsley, chopped
  • salt/pepper to taste


  1. Heat a large pot over medium temperature. Add butter. When melted, add carrot, celery and onion. Cook over medium temperature until vegetables soften.
  2. Add broth, cauliflower, and parsley. Bring to a boil, and then turn to simmer for about 30-40 minutes until cauliflower is softened. Stir periodically.
  3. When cauliflower is softened, add milk and heat. While this is heating, in a small bowl combine half and half and flour. Stir until smooth.
  4. In a pot place 1 tsp butter into pot, slowly melt over medium temperature. Add flour mixture until thickens. Pour this mixture into soup. It will help thicken the soup slightly. Add more if needed to your preference. Bring to a slight boil, reduce temperature.
  5. Add cardamom, salt and pepper. Stir and simmer for about 30 minutes.
  6. When soup is has slightly cooled, pour into blender and blend until smooth. Enjoy!

Additional Info

Note: When preparing cauliflower, remember to remove the outer shell, and use the florets.


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