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Cauliflower Cheese Soup


  • 5 cups water with 2 T. granulated chicken bouillon
  • 1 cup chopped onions
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 head cauliflower, chopped
  • 1 tablespoon dried parsley
  • 1/2 tablespoon each - basil and seasoned salt
  • 1/4 tablespoon each - thyme, onion salt, garlic powder, sage, pepper, and celery salt
  • 1/2 cup butter
  • 1/2 cup flour
  • 4 cups milk
  • 10 ounces shredded American cheese
  • 1/4 cup parmesan cheese


  1. Cook onion, carrots, celery, cauliflower, parsley, and seasoning salt together in bouillon water until vegetables are tender.
  2. In separate sauce pan, melt butter, and stir in flour to make a smooth, thick roux.
  3. Add the roux to the soup while soup is boiling, a little roux at a time, stirring until the roux is completely dissolved.
  4. Turn down the stove heat to low and add the milk and cheeses, stirring consistently until cheese is melted and soup is hot again.
  5. May add more or less milk depending on the thickness you want. All the milk will make a thinner soup.