Cauliflower Soup

Cauliflower Soup

49 Reviews 2 Pics
Recipe by  Ashley

“This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
  2. Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
  3. Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

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Reviews (49)

Rate This Recipe
Rachel Kelly

Rachel Kelly

I made this soup a little different. I have tried to mash cauliflower in the past and all I did was make a mess. So, instead I just chopped up the cauliflower really small, which took some time. I then put it in the slow cooker along with the other veggies and the broth. I also added some shredded chicken. The end result was really good.



This soup was easy to prepare. The results were a light but yet satisfying soup. I received several requests for the recipes at our staff "soup" lunch.



Yummmmmmy!! I made this recipe last night before bed. It was quick, easy and very delicious. It's already disappeared.

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Amount Per Serving (5 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet



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Cream of Cauliflower Soup I


next recipe:

Simple Cauliflower Soup