Cream of Cauliflower Soup

Eat this soup as a weeknight meal or as a starter to a festive dinner

Credit: Flickr /JStove

Béchamel sauce creates the perfect finish in this cream of cauliflower soup

This cream of cauliflower soup is a perfect beginning to a festive meal, prepared in advance and reheated. It also makes a great weeknight supper paired with a loaf of good olive bread or focaccia

Either way, the flavour is full and very satisfying. Don’t let the béchamel sauce put you off — it finishes the soup perfectly.


  • 2 Tbsp. olive oil

  • 1/2 large diced onion (about 1
 heaping cup)

  • 1 small grated carrot

  • 1 cup diced celery

  • 1 head cauliflower, separated into small florets

  • 1/3 cup parsley

  • 1 bay leaf

  • 2 tsp. dried tarragon

  • 8 cups good-quality chicken stock

  • Fresh ground pepper and 
 sea salt, to taste

Béchamel Sauce:

  • 1/4 cup unsalted butter

  • 1/2 cup flour

  • 2 cups milk

  • 1 tsp. sea salt


  1. Heat the oil in a large pot.
  2. Add the onion and soften until it is just transparent.
  3. Add the carrot, celery, cauliflower and parsley.
  4. Cover and turn the heat to medium for about 15 minutes, stirring frequently to prevent sticking.
  5. Add the stock, bay leaf and tarragon. Simmer for an additional 10 minutes.
  6. While the soup is simmering, prepare the béchamel sauce. Melt the butter in a saucepan. Add the flour, whisk for 2 minutes, then slowly pour in the milk a little at a time, whisking as you pour. Continue to whisk until the sauce is smooth and lump free.
  7. Add the salt.
  8. Whisk the béchamel sauce into the simmering soup.
  9. Adjust the seasonings and serve.

Serves 6 to 8

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.