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Cream of Cauliflower Soup Recipe
Cream of Cauliflower Soup Recipe photo by Taste of Home

Cream of Cauliflower Soup Recipe

Read Reviews (7)
4.11 7
Publisher Photo
"This mildly cheesy cauliflower soup is one of my favorites," writes Karen Brown of West Lafayette, Ohio. "I first served it for a bridge luncheon, but it's not just appealing to women. Guys, including my two sons and husband, enjoy it, too. I make it often in summer, although it's good anytime."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 1/3 cup green onions (tops only)
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 2-1/4 cups frozen cauliflower, thawed and chopped
  • 2 cups 1% milk
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 2 tablespoons dry sherry, optional
  • 1 tablespoon minced chives

Nutritional Facts

One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Directions

  1. In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  2. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives. Yield: 6 servings.
Originally published as Cream of Cauliflower Soup in Light & Tasty April/May 2001, p19

Nutritional Facts

One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.

Reviews for Cream of Cauliflower Soup(7)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 7, 2013

This recipe looked so good but I wound up being disappointed. Like Rosaliemary, the low-fat cheese didn't melt,,,,I ended up with huge soft clumps of cheese with long rubbery strings. Plus, I used skim milk because that is what we drink so the soup was almost watery.( That was my fault.) I will try a different recipe in the future and will NEVER use low-fat cheese in a soup again!

MY REVIEW
Reviewed Sep. 9, 2012

Love this soup! It is my favorite soup ever! The only problem I had run into the first time I made it was that the reduced-fat cheddar cheese didn't melt into the soup, so now I use regular cheddar and it's perfect!

MY REVIEW
Reviewed Jul. 5, 2012

Very good. A change of pace from cream of broccoli soup.

MY REVIEW
Reviewed Dec. 10, 2011

I tried it with left over mixed vegetables. Works great

MY REVIEW
Reviewed Nov. 15, 2011

LOVE IT

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