Cream of Cauliflower Soup Recipe

4.5 13 15
Cream of Cauliflower Soup Recipe
Cream of Cauliflower Soup Recipe photo by Taste of Home
Publisher Photo

Cream of Cauliflower Soup Recipe

Read Reviews
4.5 13 15
Publisher Photo
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup green onions (tops only)
  • 2 tablespoons butter
  • 2 tablespoons 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

Directions

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.
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

1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

  • 1/3 cup green onions (tops only)
  • 2 tablespoons butter
  • 2 tablespoons 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
  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

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Reviews forCream of Cauliflower Soup

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MY REVIEW
FSJ User ID: 7637043 259128
Reviewed Jan. 2, 2017

"Great soup with a couple changes from other reviews! Added potatoes, shredded carotts and regular cheddar. Used fresh cauliflower, cooked it with the potatoes first."

MY REVIEW
Alan User ID: 8372532 258828
Reviewed Dec. 29, 2016

"I gave this recipe 5 stars but only because I was inspired by it to go heavy cream and Sargento shredded sharp Cheddar cheese, along with my favorite Tony Chachere's Creole Seasoning, Sea Salt and White Pepper. This all came about because I had a couple of bundles of green onions from Christmas, along with 3 cups heavy cream. Seeing the potential for a decadent "fat" version of this soup, I tried it out. Definitely a keeper! Thank you for your inspiration to try this soup my way! Happy New Year to you all!"

MY REVIEW
Orbs User ID: 7287623 217350
Reviewed Jan. 9, 2015

"Delicious! Thanks Karen for sharing the recipe. I added some shredded carrot and a diced potato. I served it with Hawaiian Rolls."

MY REVIEW
auntgeegee User ID: 7549833 216879
Reviewed Jan. 4, 2015

"If you use low fat or fake cheese spray with veg. Oil spray or olive oil in your own mister. Every second of spray is 7 cal. But helps melt even fake cheese. Add a little crumbled crunchy bacon and try a little sharp or extra sharp cheddar. I wouldn't have 1% in my house. Our local dairy Braums has 2% that tastes better than whole milk from Walmart. Really good soup."

MY REVIEW
rwrench User ID: 287267 216701
Reviewed Jan. 2, 2015

"I made this without cheese and used lactose free milk. I had to substitute vegetable broth because I was out of chicken broth and used a package of broccoli and cauliflower since that is what the store had. Overall, very good! I would definitely make this again."

MY REVIEW
piper48911 User ID: 8083500 216592
Reviewed Jan. 1, 2015

"Just made it without the sherry. Love it!"

MY REVIEW
newrecipejunkie User ID: 876567 85539
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
rosaliemary User ID: 6246635 30131
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
ConnieK User ID: 282614 35716
Reviewed Jul. 5, 2012

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

MY REVIEW
Haylen User ID: 3214628 88519
Reviewed Dec. 10, 2011

"I tried it with left over mixed vegetables. Works great"

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