Creamy Cauliflower Soup



  • 2 tbsp olive oil
  • 1 tbsp unbleached flour (all purpose is fine too)
  • 1 medium head cauliflower – chopped
  • 2 cloves chopped garlic
  • 1/2 cup chopped onions
  • 4 cups chicken or vegetable broth
  • salt and pepper to taste
  • Optional: paprika


In a medium saucepan, make a roux by heating the olive oil with flour and stir about 2 minutes.

Add the chicken broth, onions, chopped garlic and cauliflower and set heat to medium. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth. Season with salt, pepper and paprika.



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