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Creamy Cauliflower Soup

Creamy Cauliflower Soup

Total Time 1 hour


  • 1 head of cauliflower
  • 1 red potato
  • 2 carrots shredded
  • 4 celery sticks
  • 2 cloves of garlic
  • 1 cup of half and half
  • 1 stick of butter
  • 1/4 cup Flour
  • Salt and pepper to taste
  • 4 cups of Chicken Stock. If you're vegetarian you can easily swap this out for vegetable stock.


  • For the Soup- Chop onions, cauliflower, potato and celery, mince garlic, and shred the carrots. Set cauliflower and potato to the side in a separate bowl.
  • In a pot, combine 1/4 cup of butter, celery sticks, shredded carrots, onion and garlic.
  • Sauté vegetables until translucent. You may add some seasoning in this step if you wish.
  • Add chicken stock and chopped potato and cauliflower. Bring to a boil and cover with a lid.
  • Boil until vegetables are is soft.
  • For the Roux- In a pan, melt butter and add flour
  • Mix butter and flour to create a paste
  • Optional: Add a ladle's worth of broth to the pan
  • Add the milk to the pan and turn the heat down to low-medium
  • Continuously stir the milk mixture in the pan until it has bubbled and thickened. Be careful not to scorch the roux!
  • Once it is very thick, pour it into the pot with the rest of the vegetable soup
  • Use an immersion blender and carefully blend all ingredients together
  • Bring soup to a low boil for 5-10 minutes
  • Remove from heat and let thicken for a short while
  • Optional: Add some cheddar cheese to the soup