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Cream of Cauliflower Soup Recipe

Cream of Cauliflower Soup Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 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.

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.