Cauliflower Soup

Light and creamy soup that 's good for the soul.

Servings 8 bowls


  • 1 stick butter
  • 1 whole onion finely diced
  • 2 whole carrots finely diced
  • 1 stalk celery finely diced (can omit)
  • 2 whole cauliflower heads chopped
  • 2 tbsps fresh or dried parsely
  • 6 tbsps flour
  • 2 quarts low sodium chicken broth or stock
  • 2 cups milk
  • 4 oz cream cheese

Optional toppings

  • 1 dollop sour cream
  • 1 handful green onions diced
  • salt and pepper to taste


  1. In large pot over medium heat, melt butter. Then add onions, carrots, celery and cook until tender, approx. 10 mins.

  2. Stir in cauliflower and parsley, cover and cook until cauliflower is tender, approx. 15 mins.

  3. Add flour and cook, stirring constantly, for 1 minute. Slowly pour in chicken stock and milk and bring to a simmer. Add cream cheese, stirring until fully incorporated.

  4. Let simmer for 15-20 minutes.

  5. Add salt and pepper to taste

Optional, but highly recommended steps.

  1. Puree half the soup with an immersion blender (or in batches in a regular blender). If using a regular blender, only fill blend halfway and remove the cover in the center of the lid). This will release steam, ensuring your blender lid doesn't pop off. Recombine with rest of soup.

  2. Serve in bowls, adding one or more of the optional toppings to each bowl. Enjoy!