Cream of Cauliflower Soup


by: Mikey

This soup calls for a whole cup of cream to balance the flavor of cauliflower, which can be a bit aggressive if not tempered. If you like, reserve a handful of tiny cauliflower ’flowers,” boil them for a minute or two, drain, and use to garnish the soup.


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serves: 6

1 head cauliflower

3 leeks (cleaned and thiny sliced )

1 large Yukon Gold potato (peeled and thinly sliced)

1 quart milk (water, or chicken broth and more as needed to thin soup)

1/2-1 cup heavy cream (to taste)



Soup Croutons (optional)

Nutrition Facts
Cream of Cauliflower Soup

Servings Per Recipe: 6

Amount per Serving

Calories: 239

  • Total Fat: 9.9 g
  •     Saturated Fat: 5.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 36.5 mg
  • Sodium: 70.7 mg
  • Total Carbs: 30.6 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 12.5 g
  • Protein: 9.8 g

how is this calculated?

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1.  Take the little flowers off the cauliflower head. In a pot, combine the cauliflower, leeks, potato, and milk, bring to a gentle simmer, and simmer, covered, for about 25 minutes, or until the vegetables are completely soft.

2.  Puree the soup with a blender and then strain it into a clean pot. Add the cream, and bring to a simmer. Thin if necessary with additional milk. Season with salt and pepper. Garnish with the croutons.

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