Smooth Cauliflower Soup Recipe -
Smooth Cauliflower Soup Recipe
  • READY IN 35 mins

Smooth Cauliflower Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

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

Most Helpful Critical Review
Aug 22, 2006

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.

Apr 26, 2003

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 like some other reviewer suggested - only if you like spicy. A permanent recipe in my collection. You can serve this with a sprinkle of cheddar cheese and a drop of half-and half for presentation.

Jan 24, 2003

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

Jan 24, 2003

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!

Jan 24, 2003

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 one did. I put it together in a snap. Took the advice of a previous reviewer and used 4.5 cups of water. I also added a tad more salt. This is indeed smooth and creamy. It goes into my permanent file.

Jan 24, 2003

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 cheated and used cutup veggies in a bag, so it couldn't have been easier.

Feb 25, 2005

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 have yourself a very nice winter meal :)


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  • Calories
  • 44 kcal
  • 2%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 617 mg
  • 25%

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

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