Cream of Fresh Cauliflower Soup is one of my favorite ways to use up fresh cauliflower from the garden or market. There’s something so comforting about a bowl of this creamy goodness, especially on a chilly day when you need a little warmth and nourishment.
What makes this soup truly special is the lovely curry powder that gives it such wonderful depth and flavor—it’s not overpowering, just a gentle warmth that makes you want another spoonful. The butter and flour create a silky, luxurious cream base that brings everything together beautifully, and the fresh cauliflower shines right through.
I love serving this soup to my family on Sunday afternoons, and it never fails to bring smiles to their faces. It’s the kind of dish that makes everyone feel cared for, and I’ve shared this recipe with so many friends who’ve told me it’s become a favorite in their own kitchens too.
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Cream of Fresh Cauliflower Soup
Ingredients
- 1.5 cup Dry
- 0.5 cup Onions
- 2 cup Cauliflower
- 0.75 teaspoon Curry Powder
- 2 tablespoon Butter
- 2 tablespoon All-Purpose Flour
- 1 cup Milk
- 0.25 teaspoon Salt
- 0.125 teaspoon Black Pepper
Instructions
- In a saucepan, combine the chicken broth, chopped onion, cauliflower and curry powder.
- Bring mixture to boiling.
- Reduce heat; cover and simmer for 10 minutes or until vegetable is tender.
- Place half of the vegetable mixture in a blender or food processor.
- Cover and blend 30 to 60 seconds or till smooth.
- Take care when blending hot liquids.
- Pour into bowl.
- Repeat with remaining vegetable mixture; set all aside.
- In the same saucepan, melt the butter or margarine.
- Whisk in flour, salt and pepper.
- Add the milk all at once, whisking till smooth.
- Cook and stir till mixture is thickened and bubbly.
- Stir in the blended vegetable mixture.
- Cook and stir till soup is heated through.
- Season with additional salt and pepper to taste.
- Using the same directions, you can use the following vegetable combinations for different soups: 1 1/2 cups chopped celery, 2 tablespoons snipped parsley, 1/2 teaspoon dried basil – cook for 15 minutes or till done; 1 cup sliced mushrooms and 1/8 teaspoon ground nutmeg – cook for 5 minutes or till done; 2 1/2 cups chopped onions, 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove – cook for 5 minutes or till done; 1 1/2 cups peas, 1/4 cup shredded lettuce, 2 tablespoons diced cooked ham and 1/4 teaspoon crushed, dried sage – cook 8 minutes or till done; 1 cup sliced potatoes and 1/2 teaspoon dried dillweed – cook 10 minutes or till done; 2 cups chopped spinich, 1/8 teaspoon dried, crushed thyme and a dash of ground mutmeg – cook 3 minutes or till done; 4 medium tomatoes, peeled, quartered and seeded and 1/4 teaspoon dried basil – cook for 15 minutes or till done; 1 1/2 cups cut unpeeled zucchini and several dashes of ground nutmeg – cook for 5 minutes or till done.
