Creamy Cauliflower Soup with Parmesan Cheese

  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 4 Servings
Ratings (6)
This creamy soup is made with fresh cauliflower, milk, and a little sour cream or yogurt.

What You'll Need

  • 1 large head of cauliflower
  • 3 tablespoons butter
  • 1 medium onion (finely chopped)
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup sour cream (or plain yogurt)
  • 3 vegetable bouillon cubes (crushed, or use chicken bouillon or granules)
  • Garnish: chopped parsley
  • Garnish: parmesan cheese

How to Make It

  1. Trim cauliflower and break up into florets; cover with water and steam until very tender.
  2. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened.
  3. Drain cauliflower and blend in a food processor with the crushed bouillon cubes or granules until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through.
  1. Garnish with a little chopped parsley and serve with Parmesan cheese.
Nutritional Guidelines (per serving)
Calories 479
Total Fat 30 g
Saturated Fat 16 g
Unsaturated Fat 9 g
Cholesterol 76 mg
Sodium 1,458 mg
Carbohydrates 42 g
Dietary Fiber 7 g
Protein 14 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)