Cauliflower Soup

It's an easy homemade soup recipe that brings a warm and flavorful meal to the table in less than 30 minutes. Simple, yet utterly delicious.

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– 1 medium head cauliflower (broken into florets) – ▢1 carrot (shredded ) – ▢1/4 cup celery (chopped into small pieces) – ▢2 1/2 cups water – ▢2 teaspoons chicken bouillon – ▢3 tablespoons butter – ▢3 tablespoons all-purpose flour – ▢3/4 teaspoon salt – ▢1/8 teaspoon pepper – ▢2 cups milk – ▢1 cup shredded cheddar cheese

Step 1

In a heavy-bottom pot, combine cauliflower florets, shredded carrots, and celery. Add water and chicken bouillon to the pot, and bring it to a boil. Reduce the heat to medium, and let the mixture simmer for 10 to 15 minutes until the vegetables are tender.

Step 2

Meanwhile, prepare the cheesy soup base in a separate saucepan, melt butter, and stir in all-purpose flour, salt, and pepper until well mixed. Gradually add milk into the milk and flour mixture while stirring constantly. Continue cooking over medium heat, stirring for about 2 minutes until the mixture thickens and no lumps remain.

Step 3

Add shredded cheddar cheese to the milk mixture and stir until the cheese is fully melted.

Step 4

Pour the cheese mixture into the vegetable soup, and stir to combine well. Garnish with freshly chopped parsley and a sprinkle of chili powder if desired. Serve the creamy cauliflower soup immediately and enjoy!


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.