Cream of Cauliflower Soup II

Cream of Cauliflower Soup II

Vivien 0

"I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down."

Ingredients 1 h {{adjustedServings}} servings 194 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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  1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
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Reviews 214

  1. 278 Ratings


So easy and so good! I did change a few things, like using heavy cream in place of milk (3/4 c.) since I had some I needed to get rid of. Honestly, if I was in a bind, and had neither, I thought the soup would have been fine without any dairy or extra liquid added (based on both flavor and thickness of the soup). Depends on your own personal tastes. I also added an extra carrot, used an eyeballed amount of fresh grated nutmeg, skipped the sherry altogether and added 2-3 tbsp. of parsley to the soup instead of using it as a garnish. I added it at the same time as the cauliflower. Finally, I followed others advice and held back a bit of the veggies to add back to the puree. I was so pleased with the versatility of this recipe, that I think I will be using it for a very long time to come. [Edit: I wrote this review in 2008 and it's now 2014. I'm still making this soup with a few other alterations. I don't bother blending or pureeing this soup at all anymore. I find that I like having a more rustic feel, with bits and chunks from using a potato masher (just mashing until I get a consistency I like). I still skip the dairy completely and I never used the sherry (you just don't really need either of those ingredients, especially the way I make it). I still add the parsley into the soup (nice handful finely chopped, no measuring needed) and also add a medium sized sweet potato (sliced thinly for faster cooking). The sweetness pairs well with the fresh grated nutmeg I use.]


This was a very satisfying and yummy soup. Simple to make and easy to modify. I cut back a bit on the cauliflower and added some broccoli, also added some grated sharp cheddar,parmesan and some cream cheese. Also, very important not to puree the entire soup, leave a couple cups of the vegys whole. Thanx Vivien.


This soup is an awesome addition to a cold winters day! I added lots of shredded cheddar before serving with french garlic bread. I also added a few very small florets of cauliflower and simmered at the end for extra added texture. This is a keeper!