Cauliflower Soup

with Cream, Herbs, and Sour Cream

This cauliflower soup is a classic comfort recipe that takes simple ingredients and turns them into something rich and cozy. The base starts with a traditional mirepoix of onion, carrot, and celery, then layers in tender cauliflower, broth, and a creamy white sauce to create a velvety texture. Cauliflower soups like this have been passed down in many families because they are budget friendly, flexible, and easy to scale for guests. You get a nice balance of brothy warmth and creamy richness, with just enough texture to make each spoonful feel satisfying.

A fun detail about this recipe is the way the sour cream is tempered with some of the hot soup before everything is combined. This trick helps keep the soup smooth and gives it a gentle tang that brightens the flavors. For tools, you will need a Dutch oven or large soup pot, a medium saucepan, a whisk, a ladle, a cutting board, and a chef knife. If you prefer a smoother texture, you can puree some or all of the soup at the end. Serve it with crusty bread or a simple salad for a cozy meal that reheats beautifully the next day.

1. Cook the onionIn a large soup pot or Dutch oven, melt 4 tablespoons of the butter over medium high heat. Add the onion and cook for four to five minutes, stirring occasionally, until it starts to turn brown.Let the onion sit for short moments between stirs so it can develop light color and sweetness.Wipe any splatters from around the stove with a damp cloth to keep the area tidy.
2. Add the vegetables and cauliflowerAdd the carrot and celery to the pot and cook for about two minutes more. Stir in the cauliflower and parsley until everything is combined. Cover the pot and cook over low heat for fifteen minutes, stirring once or twice.Cut the cauliflower into evenly sized pieces so it cooks at the same rate.Gather vegetable peels and scraps into a small bowl or compost bin to reduce mess on the counter.
3. Add the brothPour in the chicken stock or broth. Bring the mixture to a boil, then reduce the heat to medium low and let it simmer for about ten minutes.Use low sodium broth so you can better control the salt level at the end.Rinse the empty broth container before recycling so it does not leave residue.
4. Make the white sauceIn a medium saucepan, melt the remaining 4 tablespoons butter over medium low heat. In a medium bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the melted butter while whisking constantly. Cook for about five minutes until thickened.Whisk continuously to prevent lumps and keep the sauce smooth.Soak the whisk and bowl in warm water after use so the flour mixture does not harden.
5. Combine with the soupRemove the white sauce from the heat and stir in the half and half. Add this mixture to the simmering soup and stir to combine. Add one or two bay leaves and season with the salt and pepper. Simmer for fifteen to twenty minutes, tasting and adjusting seasoning as needed.If you prefer a thicker texture, let the soup simmer a bit longer to reduce slightly.Remember to remove and discard the bay leaves before serving to avoid any sharp bites.
6. Finish with sour creamJust before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup and stir until smooth. Pour in the remaining soup and stir to combine, or ladle the soup into individual bowls and top each with a spoonful of sour cream.Tempering the sour cream with hot soup helps keep the mixture smooth and prevents curdling.Allow leftover soup to cool slightly before transferring to airtight containers for storage.

salted butter1/2 cup

- dairy

Onion1 count

- Produce

Carrot1 count

- Produce

celery stalk1 count

- produce

Cauliflower1 head

- Produce

parsley2 tbsp

- produce

all purpose flour6 tbsp

- baking

Whole Milk2 cup

- Dairy

Half and Half1 cup

- Dairy

bay leaves2 leaf

- Spices

Kosher salt1 tsp

- Spices

Black Pepper1/2 tsp

- Spices

Sour Cream1 cup

- Dairy

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