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Cream of Cauliflower Soup

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Course Soup
Servings 6 servings


  • 3 tablespoons butter
  • 1 small onion — chopped
  • 1 1/2 quarts chicken broth or vegetable broth
  • 1 10 oz. package frozen cauliflower
  • 1 1/2 cups milk
  • 2 tablespoons flour
  • salt and pepper to taste


  • In a soup pot, melt butter and add onion. Cook till onion is translucent. Add flour and incorporate, making sure flour isn’t lumpy before adding chicken broth. Add broth and bring to a boil.
  • Add cauliflower to broth and simmer until cauliflower is tender, about 10 minutes.
  • Transfer cauliflower to a blender and puree (use a slotted spoon). Add back to the soup pot. Mix well and add milk, salt and pepper to taste. Heat to a very low simmer, but do not boil or soup will break.


SERVING SUGGESTIONS: A big green salad and some whole grain rolls (if you don’t mind the carbs) will do the trick. Also, calorie count is low so feel free to have a couple of bowls.
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