Kitchen notes · a little help before you start
Dad's Creamy Cauliflower Soup
Dad's Creamy Cauliflower Soup is made with head cauliflower, less sodium chicken broth, and unbleached flour.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Prepare the sauce additions
Have the sauce liquid ready for the addition described in the method.
3. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
Get to know the ingredients
unbleached flour (gluten-free is fine too)
In the method: Add the flour and stir about 2 minutes.
medium head cauliflower (chopped)
In the method: In a medium saucepan, make a roux by melting the butter on low heat.
chopped onions
In the method: Add the chicken broth, onions and cauliflower and set heat to medium.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 tbsp butterIngredient note
Source: 1 tbsp unbleached flour (gluten-free is fine too)Ingredient note
Source: 1 medium head cauliflower (chopped)Ingredient note
Source: 1/2 cup chopped onionsIngredient note
Source: 4 cups less sodium chicken broth (vegetarians can use vegetable broth)Ingredient note
Source seasoning: salt and pepper to tasteIngredient note
Source seasoning: salt and pepper to taste
How to make it
0 of 5 steps completeMake room for Dad's Creamy Cauliflower Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Season with salt and pepper.
A little more help as you go
Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Prepare for the next step
Have the next addition ready when the mixture reaches the boil described.
A few questions you might have
What should I prepare first?
Set out the saucepan and blender. Start with this step: In a medium saucepan, make a roux by melting the butter on low heat.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
Is there another preparation step to plan for?
Follow the simmering heat, timing and finish checks that are given.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
