“This soup serves 6-8 people, but I suggest doubling the recipe, I could eat the whole thing myself, it's so delicious!! You can also make this with brocolli. Add in some cooked cubed potatoes also if desired. You will love this soup!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Dutch oven, saute onions, carrots, celery and garlic in 1/3 cup butter (can use less butter if desired) until tender (about 5 minutes).
  2. Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
  3. Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
  4. Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
  5. Whisk in flour until smooth.
  6. Gradually add/whisk in milk or half and half cream, whipping cream and the broth/cauliflower mixture; bring to a boil and cook stirring for about 2 minutes,or until thickened.
  7. Add in Parmesan cheese; mix to combine.
  8. Remove from heat and add/stir in the sour cream.
  9. DELICIOUS!

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