Creamy Cauliflower Soup with Parmesan Cheese

Ratings (6)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
479 Calories
30g Fat
42g Carbs
14g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy soup is made with fresh cauliflower, milk, and a little sour cream or yogurt.


  • 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

Steps 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.

  4. Garnish with a little chopped parsley and serve with Parmesan cheese.