Pioneer Woman's Cauliflower Soup

Cozy up with Pioneer Woman's Cauliflower Soup, a comforting and creamy favorite packed with wholesome vegetables and rich flavors. This soul-warming recipe combines tender cauliflower florets, sautéed onions, carrots, and celery with a velvety base of chicken broth, milk, and half-and-half. A simple roux made with butter and flour gives the soup its satisfying creamy texture, while an optional parsley garnish adds a fresh pop of color. Whether you use an immersion blender for smoothness or leave it slightly chunky for heartier bites, this versatile and easy-to-make soup is the perfect companion for chilly evenings. Pair it with crusty bread for a truly irresistible meal. Ready in just an hour, it makes six generous servings that are sure to delight! Keywords: cauliflower soup, creamy soup recipe, Pioneer Woman soup, comfort food, easy weeknight dinner.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 head cauliflower
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 0.25 cup all-purpose flour
• 6 cups chicken broth
• 2 cups whole milk
• 1 cup half-and-half
• 2 tablespoons parsley (optional, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by chopping the cauliflower into small florets and setting them aside. Finely dice the onion, and roughly chop the carrots and celery.

Step 2

In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until they begin to soften and become fragrant.

Step 3

Sprinkle the flour over the sautéed vegetables, stirring continuously to create a roux. Allow the flour to cook for 2 minutes until slightly golden, which will help thicken the soup.

Step 4

Slowly pour in the chicken broth while stirring to ensure no lumps form. Raise the heat slightly and bring the broth to a gentle boil.

Step 5

Add the cauliflower florets to the pot, reduce the heat to a simmer, and cook for 15-20 minutes until the cauliflower is tender.

Step 6

Using an immersion blender, carefully blend the soup until smooth. For a chunkier texture, blend only 2/3 of the soup and leave the remaining portion intact.

Step 7

Stir in the milk and half-and-half, and heat the soup gently until warmed through. Be careful not to let the soup boil at this stage to prevent curdling.

Step 8

Season with salt and black pepper, adjusting to taste.

Step 9

Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	(3288.2g)

Amount per serving	% Daily Value*
Calories	1667.9

Total Fat 107.7g	0%
Saturated Fat 56.8g	0%
Polyunsaturated Fat 3.5g
Cholesterol 264.2mg	0%
Sodium 7098.6mg	0%
Total Carbohydrate 128.9g	0%
Dietary Fiber 21.5g	0%
Total Sugars 66.2g
Protein 63.0g	0%

Vitamin D 214.7IU	0%
Calcium 1250.2mg	0%
Iron 9.4mg	0%
Potassium 5157.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 14.5%

Carbs: 29.7%