This is my father's recipe and has always been a favorite of mine. It uses only a handful of ingredients and is ready in 20 minutes. This is a perfect first course or great for lunch with a half sandwich. There is no cream added, the silky texture is from pureeing it. If you want the lighter version of this, click here, but this is my Dad's original version and still not heavy at all.
Did you know that one cup of cauliflower has most of your daily Vitamin C allowance?
Creamy Cauliflower Soup
Gina's Weight Watcher Recipes
Servings: 4 servings • Time: 20 minutes • Old Points: 1 pt • Points+: 2 pts
Calories: 85.9 • Fat: 3.2 g • Carb: 11.6 g • Fiber: 4.0 g • Protein: 4.3 g
- 1 tbsp butter
- 1 tbsp unbleached flour (all purpose is fine too)
- 1 medium head cauliflower - chopped
- 1/2 cup chopped onions
- 4 cups fat free chicken broth (vegetarians can use vegetable broth)
- salt and pepper to taste
In a medium saucepan, make a roux by melting the butter on low heat. Add flour and stir about 2 minutes. Add chicken broth, onions and cauliflower and set heat to medium. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt and pepper.
I LOVE cauliflower soup! This looks amazing.
ReplyDeleteYour recipes look light but visually filling! How are Weight Watcher points counted? I'd like to see how I can count Weight Watcher Points for my recipes at http://momgateway.blogspot.com. Thanks for your delicious posts!
ReplyDelete@Momgateway If you got to My Helpful WW Links in the middle column, there are two links, one is A-Z WW Points Food List, a list of just about every food you can think of with the point value and quantity,and the other is a WW Points Calculator where you input calories, fat and fiber and it gives you the point value. That's it in a nutshell!
ReplyDeleteI just tagged you! http://katiebarlow.blogspot.com/2009/01/south-east-asia-phi-phi-islands.html
ReplyDeleteThat's such a perfect one for low, low fat and filling too!
ReplyDeleteI love your site & am slowly working my way through your recipe index.
ReplyDeletePerhaps you can find a solution to my misery.. (sob) (sniff). I'm trying to find a WW friendly recipe for both Scalloped Potatoes & Au Gratin Potatoes. Any ideas?
Thank you for your recipes!
Hats off to your Dad. This soup is absolutely delicious. Thank you for sharing this recipe. Will be a definite repeater. Can't wait to share this with my WW friends at my meeting.
ReplyDeleteThis recipe looked so good I had to make it right away. I didn't have fresh cauliflower but I had a bag of Birdseye steam fresh frozen garlic cauliflower (12 oz.). It worked great and soup was delicious and filling.
ReplyDeleteI am making this over and over again Gina! Thanks to you and your Dad!
ReplyDeleteTruly hard to believe this is a 1 point recipe. What a deal! And it couldn't be any easier to make. Mmmmm...
ReplyDeleteI hate to be such a downer as this recipe looks delicious.... but it's called a Roux not a rue.
ReplyDeleteThis was great! I am a sucker for spices so I had to add garlic and onion powder, which made it wonderful.
ReplyDeleteAwesome!
ReplyDeleteI made this for lunch today and it was amazing! I had to use frozen cauliflower and chicken bouillon (because that's all I had in the house) and it was still delicious! I also added in a clove of garlic. Mmm!
ReplyDeleteGina - this soup was amazing, I want to eat it everyday and mix around with additional flavors, thanks :)
ReplyDeleteMichelle
I made this last night, I added lots of fresh garlic and a frozen package of spinach...so yummy! Even my boyfriend ate some. :)
ReplyDeleteGina thank you so much for all the recipes I don't know what I would do w/out this site:)
ReplyDeleteYour welcome!
ReplyDeleteYour Dad hit a homerun with this soup. Since it is so light in points, I can have a cup when I get home from school and it is cold out. I bet it would be good chilled in the summer.
ReplyDeleteTerri
Yes, he probably never knew it was ww friendly! But he always made the best soups!
ReplyDeleteMade the soup this morning and I'm blown away at how delicious it is! So simple, so yummy. The only change I made was the addition of two finely chopped garlic cloves - I was graving garlic (wink!). After one serving, I'm actually satisfied...still licking my lips! Thank you so much for sharing...
ReplyDeleteYou're welcome!
ReplyDeleteQuestion: is whole wheat flour the same as unbleached flour? I don't have unbleached but I have whole wheat flour, wondering if this will work.
ReplyDeleteIt's not the same, but it will work just fine.
ReplyDeleteI love this one! It's very easy to cook and quick. Tastes great and the serving is very filling for one point.
ReplyDeleteThis was good...but even better with some garlic powder, dried mustard, and Hungarian Paprika, with just a splash of fat free 1/2 & 1/2 at the end. Sorry, but we needed a bit more flavor.
ReplyDeleteLove,love, love the soup. I put a dash of sage in mine just for kicks. My son also loved it which is not normal! I have left overs for lunch today. Yummy. I have shared your site with all my friends. You are the greatest !! Thanks !
ReplyDeleteA touch of sage sounds nice. I can't wait until soup weather comes back!
ReplyDeleteI've made this twice now! It's a hit with my kids and me! :-)
ReplyDeleteThe most perfect texture & flavor combo for when you really want carbs!
This is really, really good! I just made it, the kids love it! One thing I did different from the recipe, is that I sauted the onions with the butter before adding the flour and cooking. I don't know if it made any difference in taste, but I have always sauted onions before adding liquid when I make soup.
ReplyDeleteI absolutely love your blog and this soup! it was so delicious, I added some garlic (because i add it to everything) and even ate it for breakfast one morning. Also, I love how you respond to people's comments- thanks for all you do!
ReplyDelete@Kelly- breakfast!! That's a first! I read all comments and really enjoy them. I try to respond to the questions mostly, it's not easy to respond to every comment but really do appreciate the time that goes into leaving them, so thank you!
ReplyDeleteMMMM MMMM Good! Another good one, Gina! The fact that this is 1 WW pt is amazing and it was so awesome. I added a few baby carrots to give it a different flavor and it turned out great.
ReplyDeleteSeriously, I have been cooking solely off your site for weeks now and my family is full, healthy and losing weight! ha ha :)
I have been making this soup over and over again! I added a little bit of ham to add some protein, added some fresh herbs (cilantro b/c I love it) and a few garlic croutons....very filling and so good. And the fact that it's so easy to make makes it a perfect recipe. Thanks Gina!
ReplyDeleteI Love Love Love this soup! Just made a batch and I will be having it for lunch for the rest of the week. You ROCK Gina!
ReplyDeleteI've never tried this with cilantro, that really changes the recipe, but I'm sure it's great! I love cilantro in my soups!
ReplyDeleteI made this today, on a cold, stormy day. I gobbled it up and licked my bowl after. My Husband and I are both fighting a cold, so it was prefect! Thank you for this and all your recipes!
ReplyDeleteI never had cauliflower soup before...awesome is all I have to say!! I did add a dash of "Mrs Dash". I honestly have been craving potato soup and this curbed that craving. Thanks for the recipe!! Now I am sad that I sent the other three serving home with my boyfriend!
ReplyDeleteGina- I made this today for a FAST & EASY lunch. WOW! I loved it! Thanks so much for sharing the recipe! :)
ReplyDeleteDo you think it would work just as well with Gluten Free flour??? I love cream of cauliflower soup but my husband can't have gluten...
ReplyDeleteHillary, yes, that would work out fine. You can even leave it out.
ReplyDeleteI made this the other day and it was DELICIOUS!!! It was fast, easy, and tasted great! It's good if you add a little cheddar cheese to it too!
ReplyDeleteI made this soup tonight b/c I saw your note about vitamin C and I've been a little under the weather....question, sometimes you do a slurry (chicken pot pie soup), sometimes you make a rue (this recipe) and in the cream of mushroom soup you just mix the flour with cold water....what's the difference b/n the three techniques? I mean, it seems like the goal is to thicken....? I'm just curious! Thanks for the recipes!! This one tastes like cream of potato soup....only better:)
ReplyDeleteHey Gina, I saw purple cauliflower at the grocery this week and was SO tempted to get it to use in this soup recipe! Have you ever tried it? Does it taste different? I think purple soup would be FUN! ;)
ReplyDeleteAngela, aww now I know you make all my recipes!! I love the flavor from the rue best, nothing beats it! So in this soup which uses only a few ingredients and is low in points anyway, I prefer the rue. Something using more complex flavors, and which would have more fat, I make a slurry to keep the points down. The creamy mushroom soup is basically a slurry. Sometimes with a slurry you can taste the flour, which I try to avoid by cooking it longer. Hope that helps, in the end, yes it's about making it thick.
ReplyDeleteKassie, I'm going to look out for it and see if I can find one! I would love to make purple cauliflower soup!
ReplyDeleteHi Gina,
ReplyDeleteDo you know what the new ww + points total is for this recipe? Thanks in advance.
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ReplyDeleteJust made this for my sister and myself for lunch, on a very windy February day. We added curry to it, yum!
ReplyDeleteHi Gina,
ReplyDeleteI absolutely loved this soup but I am a bit confused as to why this soup has points! Since the cream of Asparagus/ and Baby Zucchini soups don't have points for a cup!
Gina,
ReplyDeleteI have been making this soup once a week since i found this recipe a few weeks ago, I leave out the salt but add a can of corn at the very end , just as I blend it. Everyone thinks it's a rich corn chowder, I believe I have shared it with 7 people and have had no complaints. I give them all the recipe with your website on it.
I am still trying to figure out pts plus total. I am calling it 2 pts for 1.5 cups. What do you think?
Looking forward to your response. Thanks in advance,
Penny
anonymous, there is butter and flour in this soup which adds up.
ReplyDeletePenny, that's different! You'd have to check recipe builder to see how that effect the points, I don't want to guess.
Great recipe! I used beef broth because I was out of chicken broth. Tasty and healthy. Thanks Gina.
ReplyDeleteAre there any alterations that you would recommend if I am doubling the recipe? Thanks! I love your recipes.
ReplyDeleteIt's near 90 degrees in the NYC area and I just had to make this soup. I've had a head of cauliflower sitting in the fridge for days and couldn't stand to make "cauliflower poppers" anymore! (It's probably the only thing I know how to make with cauliflower.) Anyway, everyone LOVED it. It's so filling. I garnished mine with feta cheese and chives and sprinkled some crushed red pepper flakes and black pepper.
ReplyDeleteGlad you enjoyed it, what are cauliflower poppers?
ReplyDeleteI made this soup for dinner tonight and it was delicious!! Thank you so much for your recipes, Gina!!!
ReplyDeleteLoved this recipe!!! I added a dash of parm cheese to the bowl and it was fantastic:) Thanks Gina!
ReplyDeleteHi Gina!
ReplyDeleteI am OBSESSED with your blog. I'm a few years out of college so I still call my mom about every other day for her recipes. Your site has taken the pressure off a bit so she thanks you too! I don't have an immersion blender, is there any other way to make the soup without one? Thanks!
The cold weather seems to be coming on very quickly this year, and this soup was such a treat to make and eat yesterday evening coming in from the cold!
ReplyDeleteI didn't have any flour in the house, so I added a slurry of cornstarch instead, and it worked out great!
Thank you for sharing this recipe, amazing!
Hi Gina,
ReplyDeleteI love your recipes. Thanks for sharing them with us. I made the creamy cauliflower soup last night and we loved it. It was so easy to make. Can you you substitute broccoli for the cauliflower to make an easy soup? Thanks so much!
This soup is delicious! I made it thie weekend and I will definitely make again. It is so easy and inexpensive, too. Thanks for another great recipe! :D
ReplyDeleteThis soup is calling my name! My crew likes a little more texture in their soups so I think I'll remove some of the cauliflower prior to blending and then add it back in at the end so some of it is pureed and some is not. I can't wait!!
ReplyDeleteThis soup sounds delicious!! I wonder how it would do with a bit of curry powder ??
ReplyDeleteAmazing! I've never had cauliflower soup and I loved the picture, so I tried it. Total comfort food, thanks!
ReplyDeleteI made this today.....a whopping 19 degrees outside....what a yummy, satisfying soup for such a day...I did add a little cumin. Added a nice color and flavor to an already fantastic recipe. I have to tell you, I have tried other sites for lower cal/lower fat recipes. This one, by far, is the best because the recipes are full of flavor and so satisfying. Working my way through, one recipe at a time ;)
ReplyDeleteThanks for this wonderful recipe. It was soooo delicious! In order to get 6 servings instead of 4, I added 6 cups of chicken broth instead of 4 cups. As well I added one finely chopped garlic clove and cooked it along with the onion in the butter at the beginning of the recipe. After cooking the garlic and onion, due to the increased liquid content, I added 1 1/2 tablespoons of flour to the roux. One last item that I added for extra flavour during the 20 minute cooking time was a bay leaf, that was removed before I pureed the soup. Thanks Gina for this fantastic recipe. I love all your recipes!!
ReplyDeleteI just found your blog from Pinterest and have been sifting through your recipes (we decided to elimate carbs and sugar from our diets to the best of our ability). I LOVED this soup and I don't even like cauliflower. Thank you so much for all the work you do! I recently made the shrimp-avocado salad- yum!!! -Jen
ReplyDeleteCan you use a broccoli and cauliflower mix?
ReplyDeletewhat is the serving size? I noticed it serves 4 but for WW points I am wondering what the serving size is...a cup? Thank you....I cook your recipes often and love them so!
ReplyDeleteDEELISH!! I divided up the recipe into 4 servings and it turns out that one serving is about 1 1/2 cups or 12 oz. which is a very filling bowl of soup!
ReplyDeleteI am allergic to onions. What would you suggestion be to make up for that flavor?
ReplyDeleteThis is really tasty and easy. I'll definitely make this again in the future. I wonder how it freezes though? Was thinking I could double it next time if it froze ok.
ReplyDeletetastes amazing!!!
ReplyDelete