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Cauliflower Cheddar Soup

 Cauliflower Cheddar Soup
When I created this soup at the last minute for an impromptu ice skating party, it was a hit. This is a good solid meal in and of itself. Just serve it with a crusty loaf of bread and you'll be warm inside and out.
6-8 ServingsPrep: 25 min. Cook: 30 min.

Ingredients

  • 1 medium head cauliflower, broken in florets
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon each cayenne pepper, curry powder and white pepper

Directions

  • In a large saucepan, combine the cauliflower, onion, broth and
  • bouillon. Cover and cook over medium heat until the vegetables are
  • tender. Meanwhile, in a medium saucepan, melt butter; stir in flour
  • until smooth. Gradually add milk. Cook and stir until bubbly. Cook
  • and stir for 2-3 minutes longer or until thickened. Reduce heat; add
  • cheese and seasonings. Pour into cauliflower mixture. Simmer slowly
  • for 30 minutes (do not boil). Yield: 6-8 servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 220 calories,

2 of 2

Cauliflower Cheddar Soup (continued)

Nutritional Facts: 14 g fat (10 g saturated fat), 50 mg cholesterol, 912 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.