Rich and Hearty Cauliflower Soup

I am a total sucker for any type of soup.  When the weather starts to get even the tiniest hint of frost, I’ve got my dutch oven out, and soup is on the menu. My go to soups are gumbo, chili, red lentil, chicken noodle, and roasted squash.  I  might just have to add this to the list, as this is my fourth time making it, and I still am in love!

This started from The Pioneer Woman’s Cauliflower Soup recipe.  I’m sure you’ve guessed by now that I adore her, and make quite a few of her recipes.  I find them easy, and unfailingly good.  Right now I’m totally craving her Marlboro Man Sandwich.  Have you tried it? Its pass out on the couch good!  But I digress… (Can you tell I haven’t eaten lunch yet?)

I’m a sucker for a gorgeous cauliflower.  When I saw this at the farmer’s market, I scooped it up.  Who could resist such a gorgeous vegetable?  And it only cost $2!!  Not to mention it looks a lot like a brain…

The Pioneer Woman’s version is wonderful, but a bit too rich for our taste.  I’ve lightened up and added some more veggies for our tastes.

Cauliflower Soup

Adapted from The Pioneer Woman


  • 6 Tablespoons butter, Divided
  • 1/2 onion, diced
  • 3 carrots, diced
  • 1 stalk celery, diced
  • 1/2 red pepper, diced
  • 1 large cauliflower head, chopped to large bite sized pieces
  • 2 Tablespoons fresh parsley, chopped
  • 2 quarts Low-sodium Chicken Broth Or Stock
  • 6 Tablespoons All-purpose Flour
  • 2 cups Whole Milk
  • 1/2 cup half-and-half
  • 2-4 teaspoons salt, To Taste
  • Pepper to taste

Preparation Instructions

In a large soup pot or dutch oven, melt 2 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots, celery and red pepper and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 10 minutes. After 10 minutes, pour in chicken stock or broth, add 2 teaspoons of salt. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1/2 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Serve immediately.

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