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Cream of Cauliflower Soup II

"I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down."
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1 h servings 194 cals
Original recipe yields 6 servings

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  1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts

Per Serving: 194 calories; 5.2 g fat; 33 g carbohydrates; 5.6 g protein; 13 mg cholesterol; 476 mg sodium. Full nutrition

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Read all reviews 250
  1. 323 Ratings

Most helpful positive review

So easy and so good! I did change a few things, like using heavy cream in place of milk (3/4 c.) since I had some I needed to get rid of. Honestly, if I was in a bind, and had neither, I thoug...

Most helpful critical review

Great ingredients. Nice, thick soup. Unfortunately, there's just no incredible flavor. Topped each of my servings with lots of shredded Sharp Cheddar Cheese plus Paprika and it was pretty goo...

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Least positive

So easy and so good! I did change a few things, like using heavy cream in place of milk (3/4 c.) since I had some I needed to get rid of. Honestly, if I was in a bind, and had neither, I thoug...

This was a very satisfying and yummy soup. Simple to make and easy to modify. I cut back a bit on the cauliflower and added some broccoli, also added some grated sharp cheddar,parmesan and som...

This soup is an awesome addition to a cold winters day! I added lots of shredded cheddar before serving with french garlic bread. I also added a few very small florets of cauliflower and simmer...

I made this for my husband who loves cauliflower and he raved about it! I added a half moon size of amish swiss cheese when the soup was done and just let it melt in. It wasn't a strong cheese f...

This is a fantastic soup! I pureed all but one cup of the veggies and mixed those back in at the end. I topped mine off with a little shredded Monteray Jack cheese. My 2 year old liked it a lot ...

Delicious and very gourmet soup recipe. It takes a bit of time to cut up the vegetables but is well worth the effort. I would not exceed the 1/8 tsp of nutmeg as it almost overpowers the natur...

This was a delicious soup! I'm looking forward to making it a second time for guests! The sherry complemented the recipe and the potatoes was a great way to cut down on the fat!

We really liked this soup. I added just a little seasoning to give it a little spice. The sherry was a good idea also.

This recipe needed some tweaking. There is so little fat in this recipe (which is awesome!!) that is does fall a bit short on flavor as written. Things I did differently: 1) Roasted my caulif...