Cauliflower Soup has so many fresh and delicious ingredients.  It is such a good time of year for soup, and this soup does not disappoint! I love how easy it is to make, and I love it even more the nest day after it has had time to season.

Today, is a great day to make some of this soup just because it is 32 degrees for the high, and where my sister-in-law lives, it is 8 degrees. That is cold, brrrrr.  I know that the picture of the soup isn’t the best, it is one of my favorite soups and so it was one of the first recipes that I put on the blog.

When I make Cauliflower Soup, I put my vegetables in the pot all at the same time. Letting them get soft. I also love to add a little fresh cracked pepper, for garnishing. I am so grateful for wonderful recipes that make my life so much easier and quicker.

It would seem that when your kids get older, the easier it would be, however, I think that kids get a little pickier and I even have kids that are trying to eat healthier. That makes it tricky, not like when they are little and you make some macaroni and cheese with hot dogs and call it dinner.

What Ingredients Do I Need For Cauliflower Soup?

Here’s a list of ingredients you’ll need to make this Soup (scroll down for the full recipe):

• Cauliflower
• Carrots
• Celery
• Potatoes
• Butter
• Onion
• Chicken broth
• Flour
• Half and half
• Worcestershire sauce
• Salt
• Cheddar cheese
• Chives or parsley to garnish

How Do I Make Cauliflower Soup?

Here’s the simple steps you’ll follow to make this Soup (scroll down for the full recipe):

• Boil cauliflower, carrots, celery, and potatoes in water.
• Drain the water, except for 1 cup.
• In a separate pan, melt butter and add chopped onions; cook until onions are soft over a medium to low heat.
• Put the chicken broth in a different pan, add the flour, stir, and add to the cauliflower and other vegetables.
• Stir until it comes to a full boil; stir in the half and half, and the cauliflower liquid, Worcestershire sauce, and the salt.
• Keep the soup warm; but do not boil.
• Add cheese, and top with chives or parsley to garnish.

I use to think that all that cream was not good for you and now we find out a few years down the road that cream is good for you as long as you do not eat it too often. And we all know that butter is better for you than margarine. But butter is not cheap and so it is good to stock up when it is on sale if you have the room.

Then there is the good news that my son told me today, “french fries are not bad for you as long as you only eat 6”. Okay, I guess that I can do that. And I am sure that onion rings are good for you because we all know that onions are good for you. 😉

Tips and Tricks For Cauliflower Soup:

• Make sure that you do not boil the cauliflower soup after you add the cheese as it will change the texture of the soup. It separates and it just isn’t as creamy!
• If you wanted to you can always mash some of the cauliflower to make the soup a little thicker.
• Garnish with fresh black pepper, green onions, or grated cheese.

Don’t you just love soup this time of year. Some days I am just in the mood for a good creamy soup, and cauliflower soup is so good. I have to admit that I really like cauliflower.

When you add the carrots, celery and potatoes to the chicken broth and mix in that half and half you have such a delicious soup. Of course you can’t leave out the cheese. Cheese always makes everything better – right!?!

You can serve this soup with crackers or without. Some of my family members prefer crackers and some don’t. Sometimes we like to have a slice of bread with the soup. That pretty much makes a full meal.

More Tasty Soups For You:

Pasta e Fagioli Soup

Broccoli Cheese Soup

New England Clam Chowder

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Yield: 8 people

Cauliflower Soup

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Cauliflower Soup has so many fresh and delicious ingredients. It is such a good time of year for soup, and this soup does not disappoint!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 medium head cauliflower, cut into flowerets
• 1 cup carrots, chopped
• 1/2 cup celery
• 1 cup potatoes (optional)
• 2 cups water
• 1/4 cup butter
• 1/2 cup onion, chopped
• 2 cups chicken broth
• 4 Tbsp. flour
• 2 cups half and half
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1 Cup grated Cheddar cheese
• Chives or parsley to garnish

Instructions

1. Boil cauliflower, carrots, celery, and potatoes in water.
2. Drain the water, except for 1 cup.
3. In a separate pan, melt butter and add chopped onions; cook until onions are soft over a medium to low heat.
4. Put the chicken broth in a different pan, add the flour, stir, and add to the cauliflower and other vegetables.
5. Stir until it comes to a full boil; stir in the half and half, and the cauliflower liquid, Worcestershire sauce, and the salt.
6. Keep the soup warm; but do not boil.
7. Add cheese, and top with chives or parsley to garnish.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 251Total Fat 17gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 52mgSodium 590mgCarbohydrates 17gFiber 3gSugar 6gProtein 8g