Cream of Cauliflower Soup Recipe

Cream of Cauliflower Soup picture


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Butter4 Tablespoon
 Cauliflower head1 , separated into florets
 Onion1 Small, chopped
 White stock625 Milliliter (2 1/2 Cups)
 Bechamel sauce250 Milliliter (1 Cup)
 Cream125 Milliliter (1/2 Cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 369 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 41 mg

Sodium 659.1 mg27.5%

Total Carbohydrates 41 g13.6%

Dietary Fiber 4.8 g19.4%

Sugars 19.4 g

Protein 11 g21.7%

Vitamin A 11.8% Vitamin C 136.3%

Calcium 19.8% Iron 5.4%

*Based on a 2000 Calorie diet


Melt the butter in a large pan.
Add the cauliflower florets and the onion and cook for a few minutes until the onion is softened.
Add the stock and simmer for about 15 minutes or until the cauliflower is tender.
Remove the pan from the heat.
Puree the soup in a blender or rub through a sieve.
Return the soup to the pan.
Stir in the bechamel sauce, cream, and salt and pepper to taste.
Reheat the soup and serve.