Cauliflower Soup Recipe -
Cauliflower Soup Recipe

Cauliflower Soup

Recipe by  

"This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
  2. Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
  3. Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2006

I made this soup a little different. I have tried to mash cauliflower in the past and all I did was make a mess. So, instead I just chopped up the cauliflower really small, which took some time. I then put it in the slow cooker along with the other veggies and the broth. I also added some shredded chicken. The end result was really good.

Most Helpful Critical Review
Nov 03, 2006

This recipe has almost no flavor. It's pretty much just vegetables, broth, and pepper - it needs way more seasoning! I notice that most of the reviewers who liked it added something to it, most commonly some sort of meat. I'm not much of a meat eater, so I wound up adding spices (cayenne pepper, garlic, seasoned salt) and lots of cheese, and still my husband won't eat it without sour cream. The recipe is salvageable, but if I want to make a cauliflower soup again, I'll look for something else.

Dec 31, 2003

This soup was easy to prepare. The results were a light but yet satisfying soup. I received several requests for the recipes at our staff "soup" lunch.

Dec 31, 2003

Yummmmmmy!! I made this recipe last night before bed. It was quick, easy and very delicious. It's already disappeared.

Oct 08, 2010

I made this for my older son, who had his tonsils out earlier this week. I just plugged in what I had on hand and this is one of the recipes that came up. (Thank goodness for the ingredient search!) I did add about four cloves of minced garlic that I sauteed with the celery, onion and carrot. I also used organic chicken broth. I pureed this soup in batches so it would go down easy. After pureeing the whole batch, I brought the soup up just under a slight boil and wisked in 1/4 cup of extra sharp white cheddar. My son and I loved it. NOTE: For you low-carb-eaters like me, this is very low in calories and carbs. away!

Jul 22, 2011

Fabulous recipe. I didn't change any of the ingredients but I did purée about half of the soup in a blender after it was finished cooking. It was a lovely creamy texture but still had bits and pieces of vegetables in it too. Delicious!

Feb 26, 2006

Quick, easy and yummy. I took a cue from a couple of other reviews and added some light smoked sausage - still only 90 calories per cup!

Jan 16, 2006

I made this recipe the other night, and it's surprisingly fragrant and tasty. I actually didn't mash the cauliflower and I added twice as much celery and carrots as instructed. I thought the 6 cups of chicken broth might be too salty, but it turned out great. Oh, and I added up some chopped cooked, low-fat bacon to add extra flavor. This is a simple reciple that is pretty satisfying.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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