I would rate this soup a 3.5. It seemed to be lacking some flavor. I needed to add a bunch of salt and some extra sharp cheddar to add flavor. I think next time I will use salted butter, add some garlic and crushed red pepper with the onions. I will also caramelize the onions for added depth. I'm not sure how this will mix with the thyme and tarragon but it seems to be lacking a bolder flavor. If these modifications don't work I will try some fresh basil. And definitely puree all of the soup, otherwise the whole vegetables are left lacking for flavor. This is a great start to a potentially superb soup. Oh, and definitely cut down on the liquid. I cut the broth down to 4 cups and didn't steam the cauliflower ahead of time but let it soften in the broth to keep the flavor in the soup base and not left in a steamer. I also used all cream hoping this would bolden the flavor.

I'm not a soup lover, but this was delicious and filling and satisfying. The dried herbs looked lovely floating in the creamy soup.

A perfectly good soup, but not quite 5 star. The tarragon was too dominant, and although we like a variety of foods with spice, no one in our house was quite sold on this soup.

Very Good! My husband said he dosen't like califlower loved this soup. I used cheddar cheese. thanks!!

I loved this soup. Because everyone said the veggie stock was bland I used 1/2 cup of brown beer and water instead. I used an extra 1/2 cup of shredded cheddar. I didn't add any butter or milk, figured the soup would be creamy enough with just the cheddar.. The soup came out too creamy for my husband and just right for me. I'll make it again. Great taste

i think this soup recipe is very good. i took the advice of other cookers and i cut back a cup on the chicken broth, and i put in two head of cauliflower, instead of one. also just puree just one head of caulifower, so that the soup would have some texter. i believe that it will even be better sitting in the refrigerator for a night. very good soup.

This is a really good recipe. I love the combination of the tarragon, thyme and wine. I did not puree the soup as we like a chunkier soup. I only 1/2 cup of cream to cut down on the fat. Instead, I added 1 1/2 c. milk and heated it on the stove and thickened it with flour. I only gave it 4 stars because I felt there was a spice missing. I'll definitely make it again!

A nice soup. I was hoping for something thicker - next time I'll add a touch more flour. I used fresh thyme and omitted tarragon. I didn't have wine on hand, so omitted that and added a bit of water to dilute the broth. I didn't steam the cauliflower first - I added it at the same time as the broth. I thought more of the cauliflower flavour would be retained that way. I am allergic to cow's milk - so I used approximately 2 tbsps goat's cream and substituted the milk for soy milk. It turned out great and my boyfriend loved it too!

Easy to make, very flavorful. Only thing we changed was that we pureed it all then added a 2nd head of cauliflower that was just steamed and cut up.

Sorry, I tried to love this soup. I actually would give it 3.5 stars - 4 is pushing it - My children (13, 12, & 9) did not like it as much and rated it between 2.5-3. I will only rate something 5 star that the whole family loves & that I would make again. I did use just 1/2 c. milk + 1/2 c. half & half, half of an onion & half of the swiss cheese. I did not puree it, but mashed it in the pot for added texture (a little too much texture). It had too much wine in it, maybe too sophisticated of a flavor for my kids. If you are going to try this, consider pureeing half of the soup and using 1/4 c. wine for a more family-friendly soup.

After following the recipe exactly (save using a mixer instead of a blender to keep a bit of texture to the soup), a pleasantly flavored soup with a nice consistency was the result; everyone who partook in the meal was pleased. I ,however, couldn't help but spending my meal asking myself what ingredient was missing in order for this to really be excellent. Today on leftovers I have tried a few different options, and unfortunatly still have not hit on it, but intend on giving this recipe a try again in order to really take it to that next level. I would say this is a solid recipe, worth being tried, and would give it 3,5 stars if I had the option.

i followed the recipe word for word and it turned out fantastic. we're more than happy to have leftovers again tomorrow - in fact, we're looking forward to it! delicious recipe. we ate it with garlic bread and it was a perfect accompaniment. :)

Wow, this soup was great! Restaurant quality. My hubby (a self proclaimed gourmet cook)and I just loved it. I added a few dashes of Tabasco sauce for flavor and some of Penzy's spices 4/S seasoning. I only pureed half of the cauliflower as well for some texture. I also only used 1-1/2 cups of swiss cheese. The only other change I will make the next time I make this is to use lowfat half & half instead of the whipping cream. Thanks for sharing this wonderful recipe!

This was very nice. The wine gave it a good taste, but I felt it needed more spices so I added more tarragon and some garlic salt, too. It came out a little thin even though I used cheese which thickened it some. It was overall nice though, will make again. UPDATE: This is my second time making this soup and this time I doubled the amount of cauliflower and it came out nice and thick. Mmmm...

I must say I was rather disappointed I wasted so much time and ingredients on this soup. The leek/spice combination made this soup taste rather odd. Also, I did not like the result after pureeing in the blender. All traces of the cauliflower were just gone, I couldn't even taste it. Sorry, just not my idea of cream of cauliflower soup.