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13 INGREDIENTS • 5 STEPS • 20MINS

Creamy Cauliflower Soup

Name: Creamy Cauliflower Soup
Total time: PT1200.0S
Yield: 4
Ingredients: 1 Cauliflower; 4 1/2 cup Water; 3/4 cup Celery; 3/4 cup Onion; 1/2 Lemon; 2 tablespoon Butter; 2 tablespoon All-Purpose Flour; 1 tablespoon Chicken Bouillon Powder; 3/4 teaspoon Salt; 1/8 teaspoon Freshly Ground Black Pepper; 1 pinch Ground Nutmeg; 1/2 cup Whipping Cream; to taste Romano Cheese

Recipe

4.5

2 ratings

This is a healthy soup that is very flavorful.

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Creamy Cauliflower Soup

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

This is a healthy soup that is very flavorful.

20MINS

Total Time

$3.75

Cost Per Serving

Ingredients

Servings

4

us / metric

1

Medium Cauliflower

4 1/2 cups

Water

3/4 cup

Celery, chopped

3/4 cup

Onion, chopped

1/2

Lemon, freshly squeezed

1 Tbsp juice per 4 servings

2 Tbsp

Butter

2 Tbsp

All-Purpose Flour

1 Tbsp

Chicken Bouillon Powder

1 tsp

Salt

as needed

Freshly Ground Black Pepper

1 pinch

Ground Nutmeg

1/2 cup

Whipping Cream

to taste

Romano Cheese, grated

Nutrition Per Serving

VIEW ALL

Calories

227

Fat

17.6 g

Protein

5.0 g

Carbs

15.6 g

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Creamy Cauliflower Soup

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

Cooking InstructionsHide images

step 1

Remove outer leaves and core from Cauliflower (1). Cut off any brown spots. Separate into florets. Heat Water (2 cups) to boiling in a 3-quart saucepan. Add cauliflower, Celery (3/4 cup), Onion (3/4 cup) and juice from Lemon (1/2). Cover the saucepan with a lid that fits and heat to boiling. Cook until tender, about 10 minutes.

step 2

Test for tenderness with a fork. Do not drain. Place in a blender, cover, and pulse until it is of uniform consistency.

step 3

Heat Butter (2 Tbsp) in a 3-quart saucepan over low heat until melted. Stir in All-Purpose Flour (2 Tbsp). Cook, stirring constantly, until mixture is smooth and bubbly. Stir in Water (2 1/2 cups). Heat to boiling, stirring constantly. Boil and stir 1 minute.

step 4

Stir in blended cauliflower mixture, Chicken Bouillon Powder (1 Tbsp), Salt (1 tsp), Freshly Ground Black Pepper (as needed) and Ground Nutmeg (1 pinch). Heat just to boiling. Stir in Whipping Cream (1/2 cup). Heat thoroughly, but do not boil.

step 5

Ladle into large soup tureen. Ladle each serving into a soup bowl and top with Romano Cheese (to taste). Enjoy!

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