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Cream of Cauliflower Soup


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  • 2 cans Chicken Stock
  • 2 Cans Beef Stock
  • 1 head cauliflower
  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 1/3 cup flour
  • 1 tablespoon worcestershire sauce
  • 1/2 gallon skim milk
  • 8 ounces part skim milk mozzarella cheese, grated
  • 4 ounces sharp cheddar cheese, grated


Servings 8


Step 1

Cut up cauliflower discarding the stems. Cook in stock pot with the chicken and beef stock until it is tender, about 20 min. In a fry pan, melt butter and saute onion until tender, then mix in flour to make a roux. Slowly add some of the milk whisking vigorously to make a smooth sauce. Add to stock pot with rest of milk and worcestershire sauce. Cook for another 10 minutes to allow thickening. Right before serving add cheeses and stir till melted, keeping on a lower heat. Serve immediately.


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