Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu".
-Carol Reaves, San Antonio, Texas

Winning Cream of Cauliflower Soup

onions,

carrots,

celery ribs, sliced

garlic cloves,

head cauliflower, chopped

chicken broth

parsley

salt

pepper

basil

tarragon

all-purpose flour

milk

heavy whipping cream

sour cream

tarragon,

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes.

Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

I first made this recipe a couple years ago, exactly as written, and it is most definitely a five star recipe!Recently, I have had to adopt a low-carb lifestyle in order to manage my type two diabetes. I loved this soup so much that I have modified it for my low-carb lifestyle. I substituted one brick of softened cream cheese for the flour, and I used all heavy whipping cream instead of the mixture of cream and milk. Aside from that, I kept everything else as written, and it turned out just as delicious as the original recipe. Sharing in case anyone else needs to make similar modifications.

Where does the chicken broth come into play? It isn't mentioned in Step 1 or 2. This recipe is missing steps.

My across-the-street neighbor made this delicious soup and was kind enough to share some with me.  It is a creamy (yet light) and hearty soup ... with just a little sweetness from the grated carrots... just perfect to warm you during the cold months ahead.  She followed the recipe exactly ... the only thing I may do when I make it is to add a little bit of cooked and crumbled bacon.  I give it 5 stars!

Want to keep the same flavor and reduce the calories and sodium. Instead of using chicken broth from the store make your own or make your own vegetable broth, after you make it, store in the freezer and you always have it when needed with a lot less sodium. To really bring out the flavor I roasted the cauliflower, saving some big pieces for when the soup was done, using a stick blender blended everything when cooked, then add the big pieces, reduce the milk to skim, and use the heavy cream  or half and half to reduce fat and calories. also a splash of white wine or cognac  and you have a perfect soup

Maggie...I don't see the problem here.  It is well written.  Since, you are an experienced cook you must have read all the way through because it does say to combine.  I've done this recipe many times with no issues on the directions.  Step 3 is enjoy!

Very tasty soup- I opted to not use the whipping cream, and replaced with about 1 c grated cheddar and swiss.  Delicate flavors, will be making again

This soup is awesome! I used half & half instead of whipping cream and low-fat sour cream. As some other reviewers recommended, I used my hand blender to puree some of the soup before adding the creamed thickened mixture, leaving some chunks. Also, I served it with sprinkled crisp bacon pieces on top of each serving. Numm!

This is delicious but does it really have 75% of my daily sat. fat in one cup? There must be a way to fix this for my family's health... olive oil instead of butter? Please post if you find a way!

VERY tasty.  I did add a little worchestershire sauce.  I agree - not a thick as the picture but delicish!  I liked it b/c it was one of the few recipes that did not require cheese - which bumps up the fat, salt, and calories.  Even better the next day reheated as the flavors have had a chance to fully develop.

This was delicious! I guess I've never used tarragon before because I had my doubts as it was cooking, but I really liked it. Like several reviewers, I blended the soup. The first batch in the blender came out so thick and creamy that I ended up blending the whole thing. I even considered forgetting the butter and flour, but I went ahead and followed the recipe. I did use skim milk and light sour cream. Maybe next time I might try using half & half instead of the whipping cream.

this soup was great I used leeks in stead of onions and 5% cream with 1% milk for a lower fat content.  I also remove I/2 of the cooked vegetables and puréed 1/2 of the soup and then added the other 1/2 of the cooked veggies delicious.

What in the world bumps up the sodium so high??? Is this a mistake and should be much lower?

This got 5 stars from everyone! I did add extra mashed cauliflower to thicken it a bit. Didn't have the parsley, so that didn't get added, and I used less broth than suggested. Skipped the sour cream, since everyone tasted and ate before I could add it!  :)  Otherwise, I stuck to the recipe (mixed half/half and cream). This is definitely a winner and will be a repeat!

One of my familiy's favorites.  Great way to have my kiddos eat veggies.  They love soup, especially this one.

This turned out to be one of the best soups I've ever made.  I did tweak the recipe a bit, though.  I used two good-sized leeks in place of the onions.  I cut the white sauce back to 4 tbsp. each of flour and butter, and just 1 cup of milk and no cream.  And I omitted the sour cream altogether.  It was plenty creamy enough that way; I think any more butterfat would have been over the top.  Also, I added a half teaspoon of ras el hanout, which is a slightly sweetish Middle Eastern spice blend.  Nutmeg is the more traditional sweet spice for cream soups, and that would probably be good too, but the interplay between the ras el hanout and the tarragon was really delightful.I note that the recipe doesn't actually say to puree the softened vegetables.  I assumed I was supposed to do that; I used a stick blender and blended until the cauliflower was still a little bit chunky.  It would probably be good pureed all the way until it was smooth, but I like a little bit of texture.  Since it's really thickened by the white sauce and not the cauliflower, you can probably suit yourself on how far to puree it.In answer to Patscooking's question, what bumps the sodium so high is that it actually takes quite a bit more salt than the 1 teaspoon the recipe calls for.  This is going to be true of any cream soup, unfortunately.

This soup has an amazing flavour, the seasoning is perfect!  To keep the calories down, I made it entirely with 2 % milk instead of using whipping cream and sour cream. It is a new favourite and I have recommended it to my friends.

Good soup ... it never did thicken for me though.  I added a couple tablespoons of Worcestershire sauce to bump up the flavor a bit.  I might try dried thyme as opposed to the tarragon next time.

Great base and easy to tweak to taste. I followed but used  2 green onions I needed to use up, ( I assume recipe meant yellow or white?) and added two more large chopped garlic cloves, a little more salt and pepper,and 1/4 cup of shredded cheddar cheese. It was very creamy and tasted wonderful!

Great way to use up cauliflower.  Really good with a few bacon bits crumbled on top.  I agree, put a few cups in the food processor then add back to soup to make it creamier, but still leaves plenty of delicious chunks.

EXCELLENT recipe.  Made this yesterday exactly as the recipe states.  No need to change a thing.  Nice and creamy.

I made this soup last week while on vacation.  It was delish.  I didn't have whipping cream and used half and half.  I already have plans to make it for two other gatherings.  Thanks for a great recipe.

We love this soup, and we're not even big cauliflower fans.Some adjustments:  I blend the soup a bit to make it a little smoother.  I also replace the milk with skim, which cuts it down to 250 calories per cup.  Replace the whipping cream with whole milk, and the recipe is now about 200 calories per cup.

My dad cant stand cauliflower, but he had two helpings of this, so good!

winning cream of cauliflower soup

Prep Time: 30 minutes

Cook Time: 40 minutes

Total: 1 hours, 10 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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