Soup Sunday: Kicked Up Cauliflower Soup

This is not your ordinary Cauliflower Soup, not that there's anything wrong with your basic Cream of Cauliflower,  or Cauliflower Cheese Soups, I quite like them actually, but this one, rich with heavy cream and a hint of tarragon is outstanding.
Prep Time 3 hours 9 minutes
Cook Time 3 hours 9 minutes
Author loveonaplate


  • Kicked Up Cauliflower Soup
  • 2 medium onions chopped
  • 2 medium carrots sliced
  • 2 celery ribs diced
  • 2 cloves garlic finely minced
  • 1/4 cup butter   divided
  • 1 medium head cauliflower cut into florets
  • 5 cups chicken broth
  • 1/4 cup fresh Italian parsley chopped
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 6 tablespoons flour
  • 1 1/2 cups milk
  • 5 Tablespoons butter
  • 1/2 cup whipping cream
  • 1/4 cup sour cream
  • fresh tarragon optional but delicious


  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and  garlic in 1/4 cup butter until tender.
  • Cauliflower Soup Ingredients; Cauliflower, Carrots,Celery, Onion
  • Add cauliflower, broth, parsley,  salt, pepper, basil and tarragon.
  • Pour in the broth
    Pouring chicken broth into pot of cauliflower
  • Cover and simmer for 30 minutes or until the vegetables are tender. Let cool and puree until very smooth.
  • Meanwhile, in a sauce pan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a gentle, very gentle, boil; cook and stir for 2 minutes or until thickened., add to cauliflower mixture.
  • Cook for an additional 10 minutes over low heat until thickened, stir frequently to avoid the bottom from burning.
  • Serve immediately sprinkled with freshly chopped Tarragon.


If you are short on time, or need to leave the house you can cook the vegetables and broth in a crockpot for about 6 hours and then proceed with the recipes directions.