French Cream of Cauliflower Soup

French Cream of Cauliflower Soup

Written by Becky

A dear friend from my old work gave me several recipes, all of which I can’t wait to try out. Her mother is French so she grew up with traditional French recipes. I’m not sure how this compared to its American counterpart but I found it more delightful thinking of it as a European soup. I love soup, if you haven’t already noticed. Here are some older soup posts:

Split Pea Soup
Spicy Vegetable Soup
Green Minestrone
Curried Carrot Soup
Lemon Rice and Asparagus Soup

Now that it is getting warmer here in Utah I haven’t had soup as often but usually I have it regularly for lunch. I made this one when our last cold front came but I imagine it might even be good cold. The recipe can lend itself as an easy way to make any creamy soup. So, you might try Asparagus, Celery, Broccoli, Tomato…endless possibilities with this recipe. I have also made a cream of tomato soup similar to this but with roasted tomatoes and basil- trying my best to imitate Le Madelines’ Tomato Basil Soup! I will post a recipe for that soon as well, but if you are ever near a Le Madeline you should definitely make effort to stop by for some of the best creamy soup you’ve ever tasted. I have tried and tried to make good creamy soup at home and this recipe is definitely my best yet! I believe it will be a staple in house for years to come

French Cream of Cauliflower Soup

Rating: 41

Yield: serves 4

French Cream of Cauliflower Soup


  • 2 TB butter (or you can use Olive Oil)
  • 2 TB flour
  • 4 cups of skim milk
  • 1 head of Cauliflower- chopped
  • salt and pepper
  • optional: rosemary, parsley, or diced green peppers


  1. Melt the butter over medium heat then add the flour for the roux. Mix quickly with a whisk for about 3 minutes or until you can smell a bread type scent. Then add the four cups of milk and continue to whisk until completely mixed. The mixture will thicken quickly, then add the chopped cauliflower and simmer until the cauliflower is soft -10 to 20 minutes. Then puree in batches in your blender or use a immersion blender. Season with salt and pepper to taste. You may also add and additional spice like fresh rosemary! If you add any fresh herbs be sure to add them at the last minute. Top with parsley or diced green peppers.


Comments (4)

  1. I love soup, anytime of the year. This one looks great. I need to get into Les Madelines. Maybe we can meet up sometime!

  2. I just had the gespalto (sp? = cold soup) at The Metropolitan (part of the dine o round menu) super good way to have soup in the summer!

  3. How long is this supposed to simmer? I have a pot on the stove. Need more info.

    • So sorry for the late reply! And I’m sorry for the bad instructions! This was an old recipe that needed a little updating so I’m glad you brought it to my attention. I usually simmer until the cauliflower is soft – like 15 minutes or so. Then you can puree the soup in a blender. Hope that helps. Take care, Becky