Cream of cauliflower soup

PersonalPoints™ per serving
Total Time
18 min
7 min
11 min
If you love the taste of cauliflower but don’t know how to use it, this is a great recipe to try.


Olive oil

2 tsp

Uncooked onion(s)

1 medium, white, chopped

Uncooked cauliflower

1 head(s), medium, broken into florets

Reduced-sodium chicken broth

3 cup(s)

Fat free evaporated milk

¾ cup(s)

Freshly grated nutmeg

¼ tsp

White pepper

tsp, ground

Table salt

¼ tsp

Fresh parsley

6 gm, 6 chervil or flat-leaf parsley leaves


  1. Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring constantly, until tender, about 5 minutes. Add the cauliflower and cook, stirring, until heated through, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables can be easily mashed, about 10 minutes.
  2. Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat stir in the evaporated milk, nutmeg, pepper, and salt; heat to serving temperature, about 1 minute. Serve, garnished with a chervil or parsley leaf.


When selecting, cauliflower should have creamy white, compact florets with firmly attached bright green leaves.