We eat this creamy soup year-round but it tastes especially good on a cool day. The vegetables are perfectly tender and the cauliflower melts in your mouth. It warms you up from the inside out.
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Hello my friends! Hope you’re doing well.
It snowed again and my kids are happy. They’ve been complaining of what a ripoff this winter has been.
Meanwhile, I’ve been holed up in my house potty training for the last five days. And do you know what I think of when I look outside and see the snow?
This cauliflower soup.
I absolutely adore this cauliflower soup
It is like a bowl full of happiness. Especially on a cold, dreary day.
The recipe comes from my dear sister-in-law Lisa M. who makes amazing food happen in the kitchen. I always love eating at her house.
It’s a pretty basic recipe. No strange ingredients here. And most of it is fresh vegetables, which is awesome. What a bonus to get your vegetables in the form of something as delicious as this soup.
This recipe comes together really easy and fast. I haven’t actually timed it exactly, but I’m guessing you can whip it together in close to 30 minutes if you have everything ready to go. That’s awesome for a busy week night meal.
I think I’ve mentioned this before but I like to serve my family one or two meatless meals a week and this soup is on the top of the favorites list for us. I usually serve it with a bread of some sort to make it stretch a little further.
What to serve with it
If you’re feeling like a kitchen superstar, this cornbread or these biscuits would be perfect alongside a bowl of soup. If it’s a running-fast-and-don’t-have-time type of night you can always just toast up some bread (this whole-wheat bread is my go-to), top it with butter and sprinkle garlic salt on it. That’s a favorite fast go-to bread option around here.
Don’t forget the dollop of sour cream on top – it makes the soup so creamy and wonderful.
Cauliflower Soup
This soup is made up of perfectly tender vegetables and cauliflower that melts in your mouth.
Ingredients
- 6 tablespoons butter divided
- 1 cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 1 large head cauliflower chopped into pieces
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 quart chicken or vegetable broth see note
- 3 tablespoons all-purpose flour see note for gluten free variation
- 1 ¼ cups whole milk
- 1 teaspoon salt
- sour cream for serving, optional
Instructions
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In large saucepan, melt 4 tablespoons butter over medium heat. Add the chopped onions and cook for 2 to 3 minutes until onion begins to soften. Add chopped carrots, celery, cauliflower, and parsley. Cover pan and cook for 15 minutes.
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Then add 1 quart broth and leave the lid off to simmer on medium heat until cauliflower is perfectly tender (it melts in your mouth), but not mushy, 5 to 10 minutes.
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Meanwhile, in a separate small pan melt 2 tablespoons butter. Add 3 tablespoons flour and whisk for 1-2 minutes until starts to bubble and slightly brown. Slowly pour in milk and whisk well until there are no lumps. Add salt and continue to whisk until the sauce thickens slightly and begins to bubble.
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Once the cauliflower is perfectly tender, stir in the white sauce to the soup and let it simmer together for a few minutes.
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Serve soup hot, adding a dollop of sour cream to individual bowls, if desired.
Recipe Notes
1. In place of the chicken stock you can substitute 4 cups of water plus 2 teaspoons this chicken bouillon substitute.
2. I haven’t tried it, but I’m sure this recipe would transfer very easily to be gluten free by using a gluten free flour blend in place of the all-purpose flour. You could even experiment by thickening it with cornstarch.
Recipe Source: Heather @The Cook’s Treat, adapted from Lisa @ Finer Things Club
All images and text ©The Cook’s Treat
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