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Cauliflower Soup Recipe

Cauliflower Soup Recipe

Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results. —Debbie Ohlhausen Chilliwack, British Columbia
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, shredded
  • 1/4 cup chopped celery
  • 2-1/2 cups water
  • 2 teaspoons chicken or 1 vegetable bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 to 1 teaspoon hot pepper sauce, optional

Directions

  • 1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  • 2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. Yield: 8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 159 calories, 11 g fat (7 g saturated fat), 35 mg cholesterol, 617 mg sodium, 10 g carbohydrate, 2 g fiber, 7 g protein.