Reviewed: Oct. 7, 2009

You have to try this soup! It seems like a lot of steps, but it's very simple. I didn't have any sherry, but it still turned out wonderful! I added cheese, and my husband said this was his new favorite soup! It's creamy enough that it doesn't need to be blended, and I didn't feel like there was too much garlic at all. However, the amount of onion seemed to equal the cauliflower, so if you love onions then it's great, but if you have kids, you might want to put it in a food processor or use a smaller onion. This soup is very filling, but you may want to double this recipe if you're feeding more than two hungry people...it's that good!

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Anna

Cooking Level: Beginning

Home Town: Greybull, Wyoming, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 2, 2009

Great soup. I roasted some carrots and celery and added that to the soup. I really liked this recipe. will use again

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Jessica

Cooking Level: Expert

Living In: Warsaw, New York, USA

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Reviewed: Aug. 31, 2009

This was really good but I did change it up. I got the idea from another cauliflower soup recipe on this site. I sauteed the onion in butter, a teaspoon of tarragon, and 3/4 teaspoon of thyme. I then followed the recipe to make the broth. I tossed the cauliflower with oil, salt, and pepper, and added 4 garlic cloves in their skins. When the cauliflower was done, I smashed the garlic cloves out of their skins and added them to the soup. I used some 2% milk instead of cream. Definitely add the sherry. A perfect finish. I topped each bowl with freshly grated parmesan cheese. Really good!

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HLyn76

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Reviewed: Aug. 23, 2009

My husband and daughter both liked this soup, but I didn't care for it too much. Part of it was probably because of its appearance. It really isn't very attractive, particularly if you roast the cauliflower until it starts to brown and brown the onions. The other part was the taste, though. It seemed too sweet, even though I didn't add any sugar to it. It was better when I sprinkled some shredded cheddar and lots of salt on top, but that kind of defeats the purpose of a healthy soup.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 13, 2009

This got a thumbs up from both my kids, which I wasn't expecting! I didn't have the flavored oil, but I think that was okay. Make sure you have enough cauliflower...my head was pretty small and I think it would have been much better with more cauliflower. We did add a small amount of shredded cheddar on top before serving.

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IRISHMAIDEN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 18, 2009

This is excellent soup. I picked this one because it's much healthier than most of the others. This does not make much soup and I had more cauliflower than liquid. I did have a big head so I ended up adding quite a bit of extra broth and milk. I blended this with the immersion blender. I did use part non-fat half n half just to cut some calories. I hate to see anyone not add the sherry as it really compliments this soup. I think next time I will use real garlic and saute with the onions. Good job Jennie - Thanks!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 15, 2009

Sooooo Yummy!!! I left out the Sherry and added some Garlic with the onions and fresh garlic on the Couliflower since I just had plain olive oil.

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bsmith950

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Reviewed: Jul. 9, 2009

This was a pleasant surprise in that it turned out better than what I had expected, both in taste and in looks! It's nutty flavor is reflected in the slightly brown color. Mildly sweet, but tempered by the garlic. Roasting the cauliflower gives this incredible flavor. I'm not a fan of nutmeg, so I left it out and didn't notice a loss. I omitted the flour as well, not seeing the need for it. Since I pureed half of the cauliflower and mashed the other half, this was plenty thick without it. The sherry adds a definite flavor dimension that makes this especially good. This cries out, however, for garnish - I reserved some of the roasted cauliflower florets and used them to top each serving along with roasted red pepper and a small sprig of parsley. Beautiful, delicious, and a nice alternative for getting your veggies!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 11, 2009

The salt amount in this recipe has been reduced from 1 tablespoon to 1 1/2 teaspoons at the request of the submitter.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 6, 2009

This is absolutely the best cauliflower soup I have ever tasted! I used chicken soup base as I had no chicken broth and also used one large head and one small head of cauliflower. Wonderful taste!

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Linda Marie Thielen

Cooking Level: Expert

Home Town: Buckman, Minnesota, USA

Living In: Pierz, Minnesota, USA

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Reviewed: Apr. 14, 2009

Really Yummy! I had to add a little more water (how much is a can anyway? I use bouillons!) and didn't have Sherry. I also tried to lighten it up a bit - cut down on the flour like others and substituted half the butter for half light "i cant believe it's not butter" type stuff and it worked fine. delicious and healthy

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ginafrombrazil

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 8, 2009

Very good flavor - what I liked most about this recipe is that it is healthy and low fat; just goes to show you don't need the heavy cream, etc. I only used 1 1/2 T of flour and next time, I will omit it altogether as it's not needed. I used a basting/roasting oil that was infused with garlic and herbs - that really enhanced the roasted cauliflower. I also used vegetarian chicken broth and wound up adding more to thin it out a bit. Thank you for posting this recipe, it's great!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 13, 2009

I used fancy chicken broth that had wine already in it, reduced fat milk,roasted garlic cloves with the cauliflower and added some ground ginger towards the end of cooking. Otherwise, used recipe as stated. Surprisingly complex soup, with a smokey flavor due to the roasted garlic. BF thought it was great, even called it gourmet. ;)

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Keillie

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Reviewed: Jan. 6, 2009

I considered all of the recommendations in the reviews and adjusted to my preferences with outstanding results! The changes were: 1) Used regular ev olive oil 2) Omitted garlic powder and roasted 6 whole cloves garlic along with the cauliflower 3) Reduced salt to 1 teaspoon since I was using regular chicken broth as opposed to low sodium 4) Used 1 tablespoon flour It was thick so 1 more can of broth was required along with a tad more milk. Instead of a regular blender I used a stick-type and pureed all right in the soup pot for less clean-up chores. Excellente! This is definitely a keeper.

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GEOFORCE6

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 11, 2008

This recipe is excellent. I did not use flour and I pureed the entire batch. excellent excellent......

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lucky

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Reviewed: Oct. 8, 2008

This is a fantastic recipe! I did make some changes to it, including roasting the cauliflower with the oil and minced garlic...smelled great! Instead of milk, I used cream and added more than was required to make a fair bit more to go around! Everyone enjoyed it, including my 8 and 5 year olds. I will be making this for Thanksgiving dinner appetizer!

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Adrienne

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Oct. 7, 2008

this soup is excellent. it took me longer than anticipated to prepare, but that is usually the case for me. the end result was excellent...I added a couple carrots and then a bit more pepper at the last minute, the result was great but next time I think I'll leave the pepper as is. the soup got rave reviews and was great as a leftover.

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GoVeganGo

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 2, 2008

Great recipe - will make again. I did not use the sherry as I did not have any. I must have used too much flour because it was too thick at first. I ended up adding another 2 cups of milk and 1 cup of water just to make it the right consistancy.

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Petunia Pig

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

Amazing! I made this last night for my husband and we ate the entire pot - it was fabulous! Thanks for the great recipe!

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Tara

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Reviewed: Aug. 28, 2008

I listened to others and cut back on the salt. I also didn't use garlic oil or garlic powder, but instead roasted a couple of cloves of unpeeled garlic with the cauliflower. Use 5 or 6 for a more pronounced flavour. I added peas to the recipe because my 3 year old wanted a green soup, and to make it just more visually appealing. If I hadn't done that, I would have added some tumeric, just for a boost of colour. I also added carrots and celery to the onions in the pot. It's a pretty good soup. I may sprinkle it with bacon and scallions before serviing it, and maybe a dollop of sour cream. We're having it in about half an hour with some crusty bread.

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