5.0 from 60 votes
Cream of Cauliflower Soup
Cream of Cauliflower Soup is cozy and delicious all year round. It's full of flavor from onions, celery, and cauliflower, and it's positively addictive with a handful of croutons on top.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings (1 cup each)
Calories: 149 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1/4 cup butter
- 4 cups cauliflower chopped (about 24 ounces, see note 1)
- 3/4 cup onion minced (1/2 small)
- 1/2 cup celery chopped (2 ribs)
- 1/3 cup all-purpose flour
- 4 cups chicken broth divided (or vegetable broth, see note 2)
- 1/2 cup heavy cream hot
- salt and ground white pepper
- croutons for garnish, optional (see note 3)
- minced fresh parsley for garnish, optional
Instructions
- In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 1/2 cups broth and bring to simmer.
- Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
- Wipe out saucepan. Return pureed soup to pan. Add remaining 1 1/2 cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons and minced parsley if desired.
Cup of Yum
Notes
- Cauliflower: You'll need 4 cups of chopped cauliflower, or about 24 ounces. Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!
- Chicken broth: Store-bought or homemade Chicken Broth; either work great. For a vegetarian Cream of Cauliflower Soup, substitute with vegetable broth.
- Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/4 teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.
- Yield: This recipe makes eight (1-cup) servings, ideal for a lunch main dish or a dinner appetizer.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
- Freezer: Cream of cauliflower soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Information
Serving
1cup
Calories
149kcal
(7%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
507mg
(21%)
Potassium
295mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
710IU
(14%)
Vitamin C
50mg
(56%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 149
% Daily Value*
| Serving | 1cup | |
| Calories | 149kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 507mg | 21% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 50mg | 56% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.