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Creamy Cauliflower Soup

Creamy cauliflower soup is hearty without being heavy. Seasonings lend a delicate flavor to the soup, making it a great choice for serving alone or alongside other dishes. 

Servings: Approximately 8

Total Time: 55 minutes

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1 stick butter, divided

1/2 onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1-2 heads cauliflower, roughly   


2 TB chopped parsley, fresh or dried

1 TB chopped basil, fresh or dried

2 quarts low-sodium broth or stock

    (chicken is common, but use 

    vegetable broth for a vegetarian 


2 cups whole milk

6 TB flour

1 cup half & half

2-4 tsp salt, to taste

1 generous cup sour cream, at room


In large soup pot or dutch oven, melt 4 TB butter. Add onion and garlic; cook for a few minutes, or until onion starts to turn brown. Add carrots and celery; cook an additional couple of minutes. Add cauliflower, parsley, and basil; stir to combine. Cover and cook over very low heat for 15 minutes, stirring occasionally.

Remove lid and pour in broth or stock; bring to a boil. Reduce heat and allow to simmer.


Meanwhile, in a medium saucepan, melt the other 4 TB butter. Mix flour with the milk in a small bowl and whisk to combine. Add flour-milk mixture slowly to butter, whisking butter constantly. Remove from heat and stir in 1 cup half and half.


Add cream mixture to simmering soup. Allow to simmer for 15-20 minutes. Check seasoning and add more salt or pepper if necessary.


Just before serving, place the sour cream in a serving bowl or soup tureen. Add 2-3 ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Add a side that compliments your menu:

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