- 1
Ingredients
- purpose flour 4 cups chicken broth 1 cup 2% milk 1 head cauliflower, roughly chopped 1 bay leaf Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
Preparation
Step 1
Directions
skeptical about using cauliflower in place of potatoes, but boy, was I in for a treat.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
So the past few weeks, I’ve been going to town on cauli soup! I really just make it a bowl at a time with the veggies and cauli and my own rendition of broth and just bought another head of cauli today! I would love to try yours b/c it looks amazing! And the images, oh, so you! And so beautiful!
Looks delish! I’ve used cauliflower in place of mashed potatoes for years. Thanks and happy Sunday.
I can’t wait to make this – it’s snowing outside so it’s perfect timing!
Chung, this looks positively delish!! Must make it ASAP… Thanks for sharing, all of your foos looks fabulous!
I have a soup recipe that is very similar to this and you can achieve the creaminess without adding dairy. It is a bit more work though. What you can do is take out part of the soup and blend it. Then return it to the original batch and Voilà! A creamy, delicious soup that is satisfying and healthy at the same time. I also added sautéed kale to mine recipe. Totally delish!
Love cauliflower soup.. turning it into a chowder is so smart, and adding bacon, well, is always a great idea
You always make soup look so good! How do you do it :)? I’ve got to try this recipe I love cauliflower!
I just made this tonight and it was SO YUMMY! Easy too! I’ll definitely hold on to this recipe! I’m hoping it makes good leftovers too.
Just made this for dinner. Fabulous! I blended it a little with a hand blender right in the pot and added a pinch of cheddar and omitted the salt.
I just ate 2 bowls of this and mmm mmm! My boyfriend’s on his way home and I’m sure he will love it too! I added more celery and carrots to beef up the veggies, and I just had to add some bacon
I’ve had this bookmarked for awhile and finally made it tonight. I roasted the cauliflower at 425 for 20ish minutes sprinkled with salt and cumin and it added a nice depth. Thanks for the yummy “lighter” recipe!
I made mine with grated carrots, green peas, french beans and spinach in addition to the onions, carrots and celery. Used veg stock instead of chicken as I’m a vegetarian. And I added a dash of parsley and mix dried herbs. Oh and replaced butter with Olive Oil to make it a tiny bit healthier.
If this is low-carb, shouldn’t we eliminate the flour and thicken it with something else? Maybe make it with heavy cream instead?
Perhaps instead of making a rue with the flour to cause thickening, adding some potato starch after some heating of the completed soup would do the job. Not too much or too fast or you get ‘riblets’ (small gobs of the flour); I find that making a thin paste first works pretty well.
You can try adding red pepper flakes for a little bit of heat.
I just made this for dinner and it was soooooo GOOD! Thank you for posting such a delicious and easy recipe. For those of you who might care, I used “better batter” gluten-free flour in place of the all-purpose flour (you have to use a little less) and I used non-fat milk powder/water for the milk. I also just added the fresh parsley directly to the finished soup. We ate the whole pot.
Next time I will add crusty bread! Thanks again.
I think your pictures are out of order. in the second one, you show califlower and bay leaf as the second step before the flour. In the last step, you say to add the califlower and bay leaf. Which is it?
Ann, the pictures are in correct order. The cauliflower and bay leaf should be added prior to the addition of the flour.
Just made this soup. Excellent flavor! I substituted sausage for bacon and used celery seed instead of celery. I used 1/2 head of cauliflower and half of all veggies but 32 oz chicken broth. I did not have 2% milk so I used cottage cheese as mashed as possible. The soup is great. Will make it again . Thank you for the recipe.
This looks great, can I make it in advance? Wanting It for lunch at church the next day?
This soup was absolutely delicious! We needed something soft (yet filling and healthy) since my daughter’s braces really hurt a lot today after her adjustment yesterday. Thank you so much for sharing this recipe. Will make again and again (when it’s cooler out).
Such a delicious soup! Just to make it a little thicker, I removed half the veggies, blended the rest with an immersion blender, then added the veggies back in. Next time (to REALLY hide the fact this is cauliflower from a picky husband), I will blend up the entire thing, top with bacon and cheese, and call it ‘loaded baked potato soup’. He’ll be none the wiser, but I know we’re eating healthy!
Bookmarking to make!!
I just bought all the ingredients to make this. Do you know if it’d freeze well?? It’s just me at home and I’m sure it’ll taste great, but I don’t want to be eating it every day for a week, haha.
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skeptical about using cauliflower in place of potatoes, but boy, was I in for a treat.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
So the past few weeks, I’ve been going to town on cauli soup! I really just make it a bowl at a time with the veggies and cauli and my own rendition of broth and just bought another head of cauli today! I would love to try yours b/c it looks amazing! And the images, oh, so you! And so beautiful!
Looks delish! I’ve used cauliflower in place of mashed potatoes for years. Thanks and happy Sunday.
I can’t wait to make this – it’s snowing outside so it’s perfect timing!
Chung, this looks positively delish!! Must make it ASAP… Thanks for sharing, all of your foos looks fabulous!
I have a soup recipe that is very similar to this and you can achieve the creaminess without adding dairy. It is a bit more work though. What you can do is take out part of the soup and blend it. Then return it to the original batch and Voilà! A creamy, delicious soup that is satisfying and healthy at the same time. I also added sautéed kale to mine recipe. Totally delish!
Love cauliflower soup.. turning it into a chowder is so smart, and adding bacon, well, is always a great idea
You always make soup look so good! How do you do it :)? I’ve got to try this recipe I love cauliflower!
I just made this tonight and it was SO YUMMY! Easy too! I’ll definitely hold on to this recipe! I’m hoping it makes good leftovers too.
Just made this for dinner. Fabulous! I blended it a little with a hand blender right in the pot and added a pinch of cheddar and omitted the salt.
I just ate 2 bowls of this and mmm mmm! My boyfriend’s on his way home and I’m sure he will love it too! I added more celery and carrots to beef up the veggies, and I just had to add some bacon
I’ve had this bookmarked for awhile and finally made it tonight. I roasted the cauliflower at 425 for 20ish minutes sprinkled with salt and cumin and it added a nice depth. Thanks for the yummy “lighter” recipe!
I made mine with grated carrots, green peas, french beans and spinach in addition to the onions, carrots and celery. Used veg stock instead of chicken as I’m a vegetarian. And I added a dash of parsley and mix dried herbs. Oh and replaced butter with Olive Oil to make it a tiny bit healthier.
If this is low-carb, shouldn’t we eliminate the flour and thicken it with something else? Maybe make it with heavy cream instead?
Perhaps instead of making a rue with the flour to cause thickening, adding some potato starch after some heating of the completed soup would do the job. Not too much or too fast or you get ‘riblets’ (small gobs of the flour); I find that making a thin paste first works pretty well.
You can try adding red pepper flakes for a little bit of heat.
I just made this for dinner and it was soooooo GOOD! Thank you for posting such a delicious and easy recipe. For those of you who might care, I used “better batter” gluten-free flour in place of the all-purpose flour (you have to use a little less) and I used non-fat milk powder/water for the milk. I also just added the fresh parsley directly to the finished soup. We ate the whole pot.
Next time I will add crusty bread! Thanks again.
I think your pictures are out of order. in the second one, you show califlower and bay leaf as the second step before the flour. In the last step, you say to add the califlower and bay leaf. Which is it?
Ann, the pictures are in correct order. The cauliflower and bay leaf should be added prior to the addition of the flour.
Just made this soup. Excellent flavor! I substituted sausage for bacon and used celery seed instead of celery. I used 1/2 head of cauliflower and half of all veggies but 32 oz chicken broth. I did not have 2% milk so I used cottage cheese as mashed as possible. The soup is great. Will make it again . Thank you for the recipe.
This looks great, can I make it in advance? Wanting It for lunch at church the next day?
This soup was absolutely delicious! We needed something soft (yet filling and healthy) since my daughter’s braces really hurt a lot today after her adjustment yesterday. Thank you so much for sharing this recipe. Will make again and again (when it’s cooler out).
Such a delicious soup! Just to make it a little thicker, I removed half the veggies, blended the rest with an immersion blender, then added the veggies back in. Next time (to REALLY hide the fact this is cauliflower from a picky husband), I will blend up the entire thing, top with bacon and cheese, and call it ‘loaded baked potato soup’. He’ll be none the wiser, but I know we’re eating healthy!
Bookmarking to make!!
I just bought all the ingredients to make this. Do you know if it’d freeze well?? It’s just me at home and I’m sure it’ll taste great, but I don’t want to be eating it every day for a week, haha.
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