Cauliflower Soup

Warm your soul with this creamy cauliflower soup, the ideal companion for those chilly evenings. Combining the rich flavors of cauliflower with a medley of garden-fresh veggies and a velvety roux, this soup is more than just a dish; it's an experience. Delight in the creamy texture, enhanced by a touch of sour cream and half-and-half, making each spoonful an indulgent treat. Whether you're cozying up by the fireplace or seeking a heartwarming lunch option, this soup promises a gourmet experience right in the comfort of your home.


  • 1/2 onion, chopped
  • 2 tablespoons butter (for sautéing)
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 head cauliflower, coarsely chopped
  • 1 tablespoon dried parsley
  • 4 cups chicken broth
  • 3 tablespoons butter (for roux)
  • 4 tablespoons flour
  • 1/2 cup half and half
  • 1 teaspoon salt
  • 1/2 cup sour cream


Start by heating a large soup pot over medium heat. Once hot, add 2 tablespoons of butter and allow it to melt. Sauté the chopped onion in the melted butter until translucent, ensuring it doesn’t brown. Add the chopped celery and carrots to the pot, and sauté for an additional 2 minutes to unlock their flavors. Incorporate the coarsely chopped cauliflower and dried parsley into the mix, stirring gently to combine. Let the vegetable mixture simmer for 15 minutes, allowing the flavors to meld. Pour in the chicken broth, and let the soup simmer for another 20-30 minutes. The veggies should become tender and easily breakable. Using a stick blender, carefully blend the soup until it reaches your desired consistency. It’s okay if a few chunks remain, as they add texture to the soup.

Next, we’ll make a roux. In a separate medium saucepan, melt 3 tablespoons of butter over low heat. Gradually whisk in the flour, cooking this mixture for about 3-4 minutes. This process removes the raw flour taste and gives our roux a nutty flavor. Carefully ladle 1 cup of the soup into the roux, whisking continuously to prevent lumps. Once incorporated, add three more cups of soup, ensuring a smooth consistency. Transfer the roux and soup mixture back to the main soup pot, stirring well to combine.

Finally, let’s add the finishing touches. Turn off the heat to allow the soup to cool slightly. This step ensures our dairy ingredients don’t curdle. Stir in the half and half, salt, and sour cream. Mix until the soup is creamy and uniform. Serve hot, garnished with extra parsley or a dollop of sour cream if desired. This recipe yields 5-6 hearty servings.

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