You are here: Home » Recipes » Cauliflower Soup Cauliflower Soup Recipe by American Profile Yield 8 servings PrintEmail Often an overlooked vegetable, cauliflower is the star in this soup. Don't let the long list of ingredients intimidate you. It's not complicated, and the resulting taste is worth the effort. Ingredients 1/4 cup (1/2 stick) plus 2 tablespoons butter1/2 cup finely chopped onion1 large head cauliflower, cut into florets3 medium baking potatoes, peeled and sliced1 cup thinly sliced celery1 small carrot, grated4 cups chicken broth1 bay leaf1/8 teaspoon dried tarragon1/4 cup all-purpose flour1 cup milk1 1/2 cups half-and-half1 teaspoon salt, or to taste1/4 teaspoon pepper, or to taste2 cups shredded Cheddar3/4 cup chopped green onions, optional Instructions Place a Dutch oven over medium heat. Add 2 tablespoons butter. When the butter is melted, add the onions and cook for 2 to 3 minutes, stirring frequently. Add the cauliflower, potatoes, celery, carrot, and broth. Bring the mixture to a boil over high heat. Reduce the heat and simmer, covered tightly, for 15 minutes, or until the cauliflower and potatoes are just tender. Add the bay leaf and tarragon. Melt the remaining 1/4 cup butter in a heavy saucepan over medium-low heat. Whisk in the flour and add the milk gradually, stirring constantly. Cook until the sauce thickens, stirring frequently. Add the milk mixture to the cauliflower mixture; mix well. Stir in the cream, salt, and pepper. Simmer, uncovered, for 15 minutes. Remove from the heat and discard the bay leaf. At this point, you may refrigerate the soup until serving time. Reheat the soup and add the Cheddar, just before serving, stirring until melted. Top with green onions, if using. Recipe by Byron Klapal, Castle Rock, Colo.