Pioneer Woman Cauliflower Soup Recipe
Pioneer Woman Cauliflower Soup is an easy, delicious soup that can easily be made at home. It’s a creamy and comforting dish with the perfect blend of flavors. The Pioneer Woman herself, Ree Drummond, has her own version of this soup that’s been shared on her website and it’s bound to become a family favorite.
Print
Pin
Rate
Servings: 3 people
Calories: 375kcal
Equipment
- bowl
Ingredients
- 1 teaspoon to 2 teaspoons of premium salt adjusted to taste to enhance the overall seasoning of the soup
- 1 cup of whole milk sourced from pasture-raised cows for its creamy and wholesome flavor
- 1/4 of a whole onion finely diced, adding a subtle and sweet undertone to the dish
- 1/2 of a whole carrot finely diced, lending a vibrant hue and a hint of natural sweetness
- 1/2 of a whole cauliflower head or 1 whole to 2 whole heads, depending on your preference, roughly chopped into delectable florets
- 1/2 cup of indulgent half-and-half adding a luxurious and velvety richness to the soup
- 1/2 cup heaping of room temperature sour cream, adding a tangy and creamy finish to the soup
- 1/2 stick 1/4 cup of premium butter, divided into rich and creamy portions
- 1 tablespoon of freshly chopped or dried parsley adding a burst of vibrant green color and a touch of herbaceousness
- 1/2 of a stalk of celery finely diced, providing a refreshing and aromatic note to the soup
- 1 quart 4 cups of low-sodium chicken broth or stock, carefully selected for its rich and savory base
- 3 tablespoons of finely sifted all-purpose flour ensuring a smooth and velvety texture to the soup
Instructions
- Begin by melting 6 tablespoons of butter in a large pot over medium-high heat.
- Once melted, add in the onion, carrot, and celery; sauté for about 5 minutes or until vegetables are tender.
- Add in the cauliflower and parsley to the pot, stirring occasionally for about 10 minutes.
- Pour in the chicken broth or stock and bring to a boil. Once boiling, reduce heat and simmer for about 20 minutes or until the cauliflower is tender.
- In a separate bowl, whisk together the all-purpose flour and whole milk until well combined. Then add this mixture to the soup pot, stirring until smooth.
- Add in the half-and-half, salt (to taste), and the remaining 2 tablespoons of butter. Stir until all ingredients are blended together.
- Simmer for an additional 10 minutes or until the soup has reached desired thickness.
- Stir in the sour cream and adjust the seasoning as necessary with more salt if needed.
- Serve with desired toppings.
Notes
- Make sure to whisk the flour and milk together until all lumps are gone.
- For a vegan version, use vegetable broth instead of chicken broth and dairy-free alternatives for the dairy products.
- Add more vegetables such as diced potatoes, peas, or corn if desired.
- If you have time, cook the soup in a slow cooker on low for 6-8 hours.
- Top the soup with croutons, cheese, diced tomatoes, or fresh herbs for extra flavor and texture.
- Add a dollop of sour cream or Greek yogurt before serving.
