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Creamy Cauliflower Soup

Total Time

Prep: 30 min. Cook: 30 min.

Makes

11 servings (2-3/4 quarts)

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. — Doris Watt Davis, Hellertown, Pennsylvania

Ingredients

  • 6 cups chicken broth
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 large head cauliflower (2 pounds), broken into florets
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/4 teaspoon white pepper

Directions

  1. In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
  2. Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  3. In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Nutrition Facts

1 cup: 195 calories, 12g fat (8g saturated fat), 39mg cholesterol, 874mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 6g protein.

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