Back to Cheesy Cauliflower Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Cheesy Cauliflower Soup Recipe

Cheesy Cauliflower Soup Recipe

When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
TOTAL TIME: Prep: 30 min. Cook: 3-3/4 hours YIELD:8 servings

Ingredients

  • 1 large head cauliflower, broken into florets
  • 2 cups chicken broth
  • 2 tablespoons reduced-sodium chicken bouillon granules
  • 2 cups half-and-half cream
  • 2 cups 2% milk
  • 1 medium carrot, shredded
  • 2 bay leaves
  • 1/4 teaspoon garlic powder
  • 1/2 cup mashed potato flakes
  • 2 cups (8 ounces) shredded cheddar cheese
  • Paprika

Directions

  • 1. In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.
  • 2. Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.
  • 3. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
  • 4. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 274 calories, 17g fat (11g saturated fat), 68mg cholesterol, 738mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 13g protein

Reviews for Cheesy Cauliflower Soup

Sort By :
MY REVIEW
newrecipejunkie
Reviewed Jan. 19, 2014

"This was quite good. I followed schweitzerca's suggestion and just used all whole milk but did add the potato flakes. The cheese did not melt completely smoothly. There were many cheesy "strings" but maybe that's how it should be. I'm not sure and, yes, I did use regular full-fat shredded cheddar . I will probably go back to Winning Cream of Cauliflower Soup."

MY REVIEW
iirisheyez
Reviewed Oct. 27, 2012

"I have 5 kids and not all of them like to eat their vegetables. My son who only eats corn and green beans loves this soup and I make it several times a year."

MY REVIEW
schweitzerca
Reviewed Jan. 22, 2011

"Good soup. Why use half-and-half and 2% milk? I used all whole milk. Didn't add the potato flakes to cut down on carbs."

MY REVIEW
laurabok351
Reviewed Mar. 8, 2010

"OMG this was lick the bowl good! SO rich and decadent, plus it is extremely filling. Next time I am going to serve it in bread bowls for a hearty winter meal."

Loading Image