Reviewed: Oct. 12, 2009

Excellent soup, I topped it off with some grated old cheddar cheese. Everyone loved it!

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Lori

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 8, 2009

I was not very impressed with this soup. I did everything except for add the flour and milk at the end. It was good, but nothing amazing. I will not make this again as I think there are better methods for preparing cauliflower.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Sep. 30, 2009

OMG - yum. I made some substitutions too: 5 baked potatoes, peeled instead of leeks, 2-3 Tbsp cream cheese instead of heavy cream, 2 splashes cooking sherry instead of white wine. I threw in some cooked, chopped chicken breast at the end. It would also be great with tortellini or chunky croutons. Yum, yum. My kids even asked for seconds.

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Marcicooks

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Reviewed: Sep. 23, 2009

This is an excellent recipe. Two tips: use a dry white wine and forget the milk and cream. The key is in the seasonings. I used a parmesan and romano cheese and herb seasoning. Turned out great.

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Rodie

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Reviewed: Sep. 21, 2009

Blah! For the amount of calories in this dish, I would have expected a lot more flavor. I don't think the cheese is optional, since you need it for added depth. I'm just not impressed.

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Ann

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Reviewed: Aug. 11, 2009

Good recipe - just a few changes made it the best cauliflower soup I have ever eaten. For the chicken stock, I used the College Inn Chicken stock with wine and herbs; I cut the wine down to about 1/2 cup because of the wine already in the stock and I cut the milk to 1/2 cup to decrease the volume slightly. I increased the butter to 8 Tbsp and used 2 leeks, no onion. I also added 2 cloves of sliced garlic and a large sprig of fresh rosemary. I cooked the cauliflower in the broth, then pureed in the pot with immersion blender. My final change was to thicken when the cream/milk was added rather than to make a roux at the beginning.

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Karol

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Reviewed: Jul. 29, 2009

This recipe was very good but Cream of Cauliflower soup II was even better maybe if we combined the two recipes we would have a great one.

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Jun. 27, 2009

This was such a great recipe! The only thing I changed was how I prepared the cauliflower." - instead of steaming it I roasted it for about 30mins and then added it! So good! Thanks!

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alittleless

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

I want to give this recipe a 3.5 as per the directions and 4 with my changes. I left out the flour to make it gluten free and reduced the liquid 3 cups and it was still a little too liquidy. Instead of 1 cup milk and 1 cup cream, I used just 1 cup half and half and it was plenty "creamy." I used a blend of swiss and guyrere cheese- cheese definitely "makes" the soup. Will make again- great way to use up a head of cauliflower that was starting to go bad.

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Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

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Reviewed: Mar. 4, 2009

This was absolutely awesome!!! 5 star restaurant quality. Great flavor! Don't change anything. Use the swiss.

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Kirstin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Morrow, Ohio, USA

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Reviewed: Feb. 4, 2009

Very good! The only ingredients I changed were I used 4 tbsp salted butter, 8 cups chicken broth, and 1 cup half and half cream instead of 1 cup each of milk and cream. I prepared all up until adding cream as directed the night before. The next morning I put the pureed soup in a crock pot and added the cream then and let it sit on low all morning for a work luncheon and had shredded cheese(I used med. cheddar) available on the side. I thought no need for any other spices other than tarragon and thyme, and the wine gave it a great flavour too.

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ANNIEKH

Living In: Regional Municipality Of Niagara, Ontario, Canada

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Reviewed: Feb. 3, 2009

This is sooo good. The wine adds such a nice flavour. I've made this on a few occasions and it just gets better every time!

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Jan. 28, 2009

I am hooked on this recipe! The only things I omitted was the milk and the carrot. I felt the heavy cream was enough for our taste. I doubled the recipe because I was sure that we would like it very much and I was right! The Thyme and Terragon added so much to this. I was able to use cauliflower and leeks from our veggie garden. This recipe is a keeper!!! I highly recommend it.

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Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

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Reviewed: Dec. 15, 2008

We loved this soup...my only tweaks were to not use tarragon (don't care for the flavor) ground some fresh nutmeg instead, and used about 1/2cup or so of the white wine (all I had left!) which I accidentally put in before the flour, so it acted more as a wonderful deglazing ingredient. Then I added the flour. Other than that...yummmmm :) The leftovers were even better the next day,,,you could really taste the flavor of both the leeks and wine. Thanks for the post! Oh, I forgot...did not use the cheese, not necessary.

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Oct. 26, 2008

Tried this today. Excellent. Lots of taste & easy to make.

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lydia

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Reviewed: Oct. 19, 2008

This soup has a great base that worked beautifully. The grown-ups enjoyed the soup, but the flavor I ended up with was definitely not kid-friendly. I made the following adjustments: 2 leeks and no onion; used half-and-half instead of cream/ did not steam the cauliflower and just added it raw to cook in the broth; served with chedder cheese as a garnish. I loved it! The result was a rich, yummy, and unexpected cream soup. Next time, I think I'll keep the leeks, cut back on the milk, make sure my wine is really dry, use swiss cheese and garnish with hot pepper for those that want more flavor. Thanks for inspiring me to put my least favorite veggies to good use!

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annlduffy

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

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Reviewed: Jul. 7, 2008

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.

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Sheri O.

Cooking Level: Expert

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Reviewed: Jan. 16, 2008

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

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TRIBE8FAN

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Hattiesburg, Mississippi, USA

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Reviewed: Dec. 7, 2007

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.

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