Smooth Cauliflower Soup

Smooth Cauliflower Soup

50

"A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick."
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Ingredients

35 m servings 44 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 617 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
  2. In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
  3. Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.

Reviews

50
  1. 61 Ratings

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Most helpful positive review

Yum! I used less water and pureed the carrots along with the cauliflower, and it couldn't be any better.

Most helpful critical review

It seemed more of a great broth than a soup. I added 1 cup of cream, and 2 cups of bacon to give it more consistancy. Tastes great... just not a very "thick" soup.

Yum! I used less water and pureed the carrots along with the cauliflower, and it couldn't be any better.

Damn good! As an avid cooker I can highly recommend this to anybody! What I changed a bit: I used good chicken stock (Knorr brand is the best!) instead of water and I also added Cayenne pepper l...

Good recipe...milk can be added instead or in addition to water.(also, no need to boil carrots separatly)

I simmered the vegetables in 3 cups of water, pureed them in the blender, then stirred in 2 cups of low-fat milk. The results were delicious!

This is a wonderful recipe. I had another recipe for cauliflower soup...and knowing that I was going to make it tonight, decided to check in here to see if anyone elses sounded better. This on...

Excellent soup! I followed other readers' advice and used half broccoli, half cauliflower, handful of baby carrots and only 4.5 cups of water. Added some cayenne pepper to give it some kick. I c...

Yum! I have made this twice and the second time omitted the parsley (I thought it was a bit too strong with it). Top it off with a bit of cheese and serve with a salad and some bread and you h...

This is very good. I made it because it was low fat! Most creamy soups call for heavy cream or milk and lots of butter!!!!! I should of used more broccoli or cauliflower because the soup was ...

I love that this soup is so filling and very calorie friendly! I wouldn't change a thing. I'll stick with the recipe as is...I only added a 1/4 tsp. of Thyme, perfect! Cooked and pureed carrots...