Cream of Cauliflower Soup

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Serves: 6-8,Yield: 1.0big pot
  • About This Recipe

    “This soup is very good and fast and easy. Its great on a cool winter evening.”

    Ingredients

  • 1mediumhead cauliflower, cut into flowerets
  • 2stalkscelery, cut into pieces
  • 1mediumonion, chopped
  • salt and pepper
  • 4 -6cupschicken broth
  • 1/2 cuplight cream(optional)
  • 1/2 teaspoonWorcestershire sauce
  • 1/8 teaspoonnutmeg
  • Directions

  • In a big stock pot add cauliflower,celery,onion, salt and pepper.
  • Cook until tender,about 1 hour.
  • Cool,then put thru a Blender.
  • Pour back into pot,add Worcestershire sauce and nutmeg and cream.
  • Cook until heated thru.
  • Serve with nice bread or rolls.
  • Reviews

  • “Nice dish! It takes me more than one hour, but it’s worth it. The Worcestershire sauce really gives it what it needs. I melted some cheddar 5 min before serving.”

  • “Very good. I used 6 cups chicken broth to cook the vegetables, and added a teaspoon of minced garlic. The nutmeg adds a nice taste. This makes a nice smooth soup with a good flavor.”

  • “Very rich tasting soup and a good flavor.I used 6 cups of the chicken broth and the cream when I made this.”

  • “Instead of the cream I used fat free sour cream I had in the fridge, and because I had no nutmeg I used dill instead. Loved it!”

  • “Very tasty without lots of fat!I used 1/2 cup of fat free half and half in place of the light cream.I went with 5 cups of broth; that seemed to make the perfect consistancy for me.The celery and worcestershire give this soup a nice flavor boost that many cauliflower soups lack.Thanx for sharing this great soup!”

  • “My favorite soup ever. I used a l/2 cup of lactose free milk and pureed with an immersion blender right in the pot and it came out thick and creamy. many thanks for a great and simple recipe.”

  • “Searching for low calorie, high flavor recipes and this definitely hits the spot. I did not use cream, but did add a small amt. of non-fat instant milk while blending. Thanks for the new addition to my favorites!”

  • “Nice, easy, simple, clean flavors.Very delish!Note:I did use the cream (but heavy cream) – but I had a very large head of cauliflower.Also 6 cups of stock, plenty of salt and pepper for seasoning and I added to changes.I added a little fresh parsley to the soup and garnished with just a few scallions.Also, I added 2 tablespoons of potato flakes, it is a natural thickener and added some good flavor to the soup. However, it would be just as good without it.Very nice recipe”

  • “For awhile we were eating this soup weekly as it became my mother-in-laws favorite recipe – she lives with us. We follow the recipe minus the cream. Sometimes we improvise according to what ingredients are available. Today we’ll add mushrooms to the mix. It qualifies for 2 veggie exchanges.”

  • “I loved this as did my family!!!”

  • “We both really enjoyed this.I was skeptical about the worcestershire sauce but it really did make the soup.I froze it without the cream and then added it upon reheating the soup later.Excellent!Thank you!”

  • “Excellent! I added a half cup of grated parmigiano to broaden the flavor a bit and doubled the cream, came out splendidly. Good call on the Worcestershire!”

  • “Very nice creamy, mild-flavoured soup.Took only minutes to make and vegetables cooked very quickly, in about 15 minutes.I followed the recipe, except I used 4 cups cauliflower and 4 cups chicken broth, added 1 medium potato for texture, and omitted the cream.Will sure make this again!”

  • “I prepared this recipe exactly as written and it was a wonderful soup. It was very easy to prepare.In my case the 1 hour time included the cooling time, my vegetables cooked very quickly.This will be added to our soup list for future use.I served with Ceasar Salad and sourdough rolls.”

  • “Nice creamy soup.I used my immersion blender right in the pot to puree the soup. Very nice flavor and consistency.”

  • “I thought this soup was great on a cool fall day. I used 4 cups of chicken stock and one large shallot and a large clove of garlic instead of the onion.We love cheese, so I added a good dollop of Cheez Whiz into the soupbefore serving and some grated old cheddar on top.”

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