Description
Ree Drummond’s creamy cauliflower soup is a comforting and delicious blend of cauliflower, carrot, celery, and onion simmered in a flavorful chicken broth base, thickened with a rich milk-flour mixture, and finished with a touch of sour cream. This easy-to-make recipe results in a velvety, hearty soup perfect for cozy meals.
Ingredients
Scale
Vegetables
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 head cauliflower, cut into 1-inch pieces
- 2 tbsp. chopped parsley (fresh or dried)
Dairy & Butter
- 1/2 cup salted butter, divided
- 2 cups whole milk
- 1 cup half-and-half
- 1 cup sour cream, to serve
Pantry
- 1 qt. low-sodium chicken broth or stock
- 6 tbsp. all-purpose flour
- 1 to 2 bay leaves
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
Instructions
- Sauté Onions: In a large soup pot or Dutch oven, melt 4 tablespoons of butter over medium-high heat. Add the finely chopped onion and cook until it starts to turn brown, about 4 to 5 minutes.
- Add Vegetables: Add the chopped carrots and celery to the pot and cook for about 2 more minutes. Stir in the cauliflower pieces and parsley. Cover and cook over low heat for 15 minutes to soften the vegetables.
- Simmer with Broth: Pour in the low-sodium chicken broth or stock. Bring the mixture to a boil, then reduce the heat to medium-low and allow it to simmer gently for about 10 minutes to develop flavor.
- Prepare Thickener: In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. In a medium bowl, whisk together the flour and whole milk until smooth. Slowly add this milk and flour mixture to the melted butter while whisking constantly. Cook the mixture for about 5 minutes until it thickens.
- Finish the Soup Base: Remove the thickened mixture from heat and stir in the half-and-half. Add this creamy mixture to the simmering soup pot. Drop in one or two bay leaves and simmer the soup for an additional 15 to 20 minutes. Taste and adjust seasonings with salt and pepper as desired.
- Serve with Sour Cream: Just before serving, place sour cream in a serving bowl or soup tureen. Ladle 2 to 3 portions of hot soup into the sour cream and stir to combine, then pour in the rest of the soup and stir again. Alternatively, serve soup in bowls topped with a dollop of sour cream. Serve immediately for the best taste and texture.
Notes
- Ree Drummond’s creamy cauliflower soup is a classic comfort food that combines wholesome vegetables with a rich creamy texture.
- The soup can be adjusted with more or less salt and pepper to suit your taste preferences.
- If preferred, fresh parsley adds vibrant flavor, but dried parsley works well too.
- Using low-sodium broth allows better control over the salt level in the soup.
- Sour cream adds a tangy richness to the soup—serve it on the side or stir it in for creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 1213
- Sugar: 31 g
- Sodium: 1788 mg
- Fat: 94 g
- Saturated Fat: 55 g
- Unsaturated Fat: 36 g
- Trans Fat: 3 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 33 g
- Cholesterol: 257 mg
