FoodLink - Purdue Extension

Cauliflower Herb Soup

Recipe adapted from Fruits & Veggies More Matters.

20 min
50 min
Total Time
1 hr 10 min
Servings: 6


1 pound cauliflower florets (washed and trimmed)

4 medium potatoes (peeled and cubed)

1 large onion (chopped)

3 cups low-sodium chicken broth

2 cups low-fat (2%) milk

1/2 teasponn black pepper

1/2 teaspoon hot sauce

1-1 1/2 tablespoons balsamic vinegar

2 teaspoons fresh rosemary leaves (chopped), or dried rosemary (crushed)

2 teaspoons thyme (dried or fresh)

1/2 cup diced smoked cooked ham (optional)

salt and pepper to taste (optional)

1 1/2 cups toasted croutons (optional)

1 1/2 tablespoons salted butter (garnish)

1 tablespoon chopped chives (garnish)


  1. Place cauliflower in a large deep saucepan, cover with water, and bring to full boil over medium heat.
  2. Reduce heat, cover, and cook cauliflower until it is barely tender. Drain immediately.
  3. Add potatoes, onion, chicken broth, milk, ground pepper, and hot pepper sauce, then return mixture to simmer.
  4. Cook for about 20 to 25 minutes until all vegetables are fully cooked (you should be able to easily pierce a potato with a fork).
  5. Remove from heat and cool briefly. Carefully place 1 ½ cups hot soup mixture into a blender and blend on low, then increase the speed to high until the mixture is smooth. Pour the blended mixture in another pan.
  6. Blend remaining cooked soup as described above.
  7. Heat blended soup in pan over low heat. Add 1 tablespooon of the balsamic vinegar and all the rosemary, thyme, and ham (if using). Bring to a simmer and cook for about 15 minutes. Adjust seasonings to taste with additional vinegar and optional salt and pepper.
  8. To serve, place 1/4 cup (optional) croutons in the bottom of soup bowl or large mug. Ladle in hot soup and garnish with 1 teaspoon butter and chopped chives.

Quick Tips

Optional ingredients not included in dietary analysis.