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Cream of Cauliflower Soup

User Rating 3 Star Rating (2 Reviews)

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Cream of Cauliflower Soup
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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 1 large cauliflower
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 tablespoons flour
  • 3 cups milk
  • 1 cup sour cream or plain yogurt
  • 3 vegetable bouillon cubes, crushed
  • chopped parsley for garnish
  • Parmesan cheese

Preparation:

Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.

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User Reviews

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 4 out of 5
A few changes, Member comalog

This is a good base for the recipe. There are a few changes you might want to consider. 1. Blanch the cauliflower. It's not that hard. Honest. 2. Add 1c of each diced carrots and celery. Three minced garlic cloves. Do not use the cubes. Add this before the cauliflower and allow to simmer for five minutes. 3. Use grapeseed oil or a healier alternative to butter. 4. Sour cream or nonfat plain yogurt makes no difference. I have used both. Go with the yogurt to cut out a few hundred calories. If you can care less about calories and want the best taste, use heavy cream. 5. Add 1/2 of fresh parmesan cheese at the end. Prior to adding the blanched cauliflower, chop it up into small peices. add a handful at a time. Blanched veggies are going to be cold and you do not want to bring your simmering soup tempature too far down. Once the cauliflower is in, add a little salt and pepper (you can add more later if you desire but dont start tasting yet). Cover and let simmer for about 5 minutes then remove from heat from another 5 minutes. Puree the soup. You can use a blender with a couple cups in each batch (put in a new bowl then return the finished soup to the pan). Pureeing is key to a good taste. If you do not have a processor or blender, mash the cauliflower. Return to heat, bring to simmer, add the cheese, stir for a few minutes, then give a final taste before adding more pepper/salt. Using Smart Balance instead of butter, skimmed milk, and nonfat plain yogurt, a 1c serving is about 140 calories. Or course, my serving size is 2 cups!

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How to Make Cream of Cauliflower Soup

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