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Cauliflower Soup Recipe

Total Time

Prep/Total Time: 30 min.


8 servings (about 2 quarts)


1 medium head cauliflower, broken into florets

1 medium carrot, shredded

1/4 cup chopped celery

2-1/2 cups water

2 teaspoons chicken bouillon or 1 vegetable bouillon cube

3 tablespoons butter

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/8 teaspoon pepper

2 cups 2% milk

1 cup shredded cheddar cheese

1/2 to 1 teaspoon hot pepper sauce, optional


In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.


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