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Award Winning Cream of Cauliflower Soup

Course Soup
Cuisine All-American
Keyword award winning, cauliflower, Cream of cauliflower soup, Soup, Taste of Home
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 medium onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1/4 cup plus 6 tablespoons butter, divided
  • 1 medium head cauliflower, chopped
  • 5 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 6 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream

Instructions

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes.
  • Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream.