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Contest-Winning Cheesy Cauliflower Soup Recipe
Contest-Winning Cheesy Cauliflower Soup Recipe photo by Taste of Home

Contest-Winning Cheesy Cauliflower Soup Recipe

Publisher Photo
“If you prefer chunky soup, skip the blender step and stir the cheese and cream into the slow cooker mixture, then heat on high until the cheese is melted.” —Sheryl Punter, Woodstock, Ontario
TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Cook: 5-1/2 hours
MAKES: 9 servings

Ingredients

  • 1 large head cauliflower, broken into florets
  • 2 celery ribs
  • 2 large carrots
  • 1 large green pepper
  • 1 small sweet red pepper
  • 1 medium red onion
  • 4 cups chicken broth
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups half-and-half cream

Nutritional Facts

1 cup equals 209 calories, 13 g fat (9 g saturated fat), 56 mg cholesterol, 730 mg sodium, 12 g carbohydrate, 4 g fiber, 10 g protein.

Directions

  1. Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender.
  2. In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted. Yield: 9 servings (2-1/4 quarts).
Originally published as Cheesy Cauliflower Soup in Taste of Home August/September 2010, p61

Nutritional Facts

1 cup equals 209 calories, 13 g fat (9 g saturated fat), 56 mg cholesterol, 730 mg sodium, 12 g carbohydrate, 4 g fiber, 10 g protein.

Reviews for Contest-Winning Cheesy Cauliflower Soup

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 27, 2013

This recipe was great. When I made it, I didn't realize I had forgotten the half and half until my family was several bites into the meal. We all agreed after adding the cream that it was good both ways. As an extra kick, I think I'll spice it up a little with some red hot sauce next time. My mother found this recipe so appetizing that she requested it to add to her own collection.

MY REVIEW
Reviewed Mar. 11, 2013

This soup was hearty, but lacked flavor. It just seemed like it needed something else to give it more taste. At this point, I don't plan to make it again.

MY REVIEW
Reviewed Feb. 22, 2011

My mother made this recipe some years ago and it was fantatic. She passed away and I was trying to dig up some of these old recipes - I am so delighted to find it again and can't wait to make it for my family.

MY REVIEW
Reviewed Jan. 31, 2011

Using a cup of nonfat yogurt and a cup of skim milk instead of the half and half gave the soup a tangy taste. We love it!

MY REVIEW
Reviewed Sep. 22, 2010

This soup was very bland tasted like it was missing...something...we added a tiny drop of hot sauce to give it a little kick and it helped the recipe a TON.

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