FacebookPinRedditEmailPrint Cream of Cauliflower Soup is cozy and delicious all year round.It’s full of flavor from onions, celery, and cauliflower, and it’s positively addictive with a handful of croutons on top.I grew up with Cream of Soup from a can, and I honestly loved it.

Whether it was in soup, a casserole, or a gravy, I loved how comforting it was.While I don’t enjoy the flavor of canned cream soups anymore, I adore the flavor and texture of cream of soups from scratch.I don’t eat it for “more vegetables;” I eat it because it tastes so good! A bowl of Cream of Cauliflower Soup makes any meal feel more special (it’s a great vehicle for a pile of buttery croutons, too!).

Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsCream of Cauliflower Soup RecipeRecipe ingredients Ingredient notes Cauliflower: You’ll need 4 cups of chopped cauliflower, or about 24 ounces.Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!Chicken broth: Store-bought or homemade Chicken Broth; either work great.For a vegetarian Cream of Cauliflower Soup, substitute with vegetable broth.Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast.

Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces.Preheat the oven to 450

Read More