Cream of Cauliflower Soup II

Cream of Cauliflower Soup II

206 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Vivien
Recipe by  Vivien

“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 I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!!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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (206)

Rate This Recipe
chickenwire
133

chickenwire

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.

JESSI36BC
97

JESSI36BC

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.

BEACHLVR4
72

BEACHLVR4

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!

More Reviews

Similar Recipes

Cream of Cauliflower Soup I
(74)

Cream of Cauliflower Soup I

Smooth Cauliflower Soup
(48)

Smooth Cauliflower Soup

Southwestern Cauliflower and Ham Soup
(44)

Southwestern Cauliflower and Ham Soup

Cauliflower Soup
(48)

Cauliflower Soup

Cream of Cauliflower and Stilton Soup
(28)

Cream of Cauliflower and Stilton Soup

Cream of Cauliflower Soup With Bacon Gremolata
(17)

Cream of Cauliflower Soup With Bacon Gremolata

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Cauliflower Soup I

>

next recipe:

Cauliflower Soup