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Cauliflower Soup

Cauliflower Soup

This creamy, simple Cauliflower Soup is a favorite in our house especially when we have an over abundance of Cauliflower from the garden. It also freezes and reheats well so we can make a big batch and save some for later.
Course Soup
Cuisine American


  • 1 Med Head of Cauliflower
  • 1 Med Carrot
  • 1/4 Cup Chopped Celery
  • 2 1/2 Cups Vegetable broth
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3/4 Tsp Salt
  • 1/8 Tsp Pepper
  • 2 Cups 2% Milk
  • 1 Cup Shreded Cheese


  • Combine all Vegetables and Vegetable broth in a dutch oven or large pot
  • Bring to a boil
  • Reduce heat; cover and simmer 12-15 mins or until Vegetables are tender
  • In a large sauce pan melt butter
  • Stir in flour, salt and pepper until smooth
  • Gradually add milk and bring to a boil over med heat
  • Cook and stir for 2 minutes or until thickened.
  • Reduce heat and add cheese
  • Once vegetables are tender add cheese mixture to the pot
  • Stir to combine and serve
Keyword Cauliflower, Soup