Cream of Cauliflower Soup

Cream of Cauliflower Soup

Cream of Cauliflower Soup

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I made this for the first time last night and it was really good.  However, I didn’t chop the cauliflower small enough so it seemed more like cauliflower with a thin sauce over it.  But it had a really good flavor so I think that when I make it again, and I will, I’ll either chop the cauliflower really, really small or I’ll use my stick blender and puree some of it.  Either way, this soup is definitely worth making.


  • 1/3 cup green onions (tops only)
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 cups chicken broth
  • 1 package (10 ounces) frozen cauliflower, thawed & chopped
  • 2 cups milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese


In a large saucepan, sauté onions in butter until tender.  Stir in flour and salt until blended.  Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add cauliflower; simmer for 2 minutes.  Add the milk and cheese; cook and stir until cheese is melted.  Yield: 6 servings

From Taste of Home Magazine, April/May 2001

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Author: Steph Caldwell

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