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

Favorite Cream of Cauliflower Soup Recipe

Publisher Photo
Jessica Bellis from Dacono, Colorado advises: "If you wish to make a main dish of this substantial soup, accompany it with a loaf of whole grain bread, sliced cheese or ham, and a basket of tomatoes."
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:3 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 3 servings

Ingredients

  • 1 cup chicken broth
  • 1/2 small head cauliflower, broken into florets
  • 1/2 small onion, thinly sliced
  • 1/8 teaspoon dried thyme
  • 1 tablespoon butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash ground nutmeg
  • Dash white pepper
  • 1 cup half-and-half cream
  • 1/2 cup shredded fontina cheese

Nutritional Facts

1 cup (prepared with reduced-sodium chicken broth and reduced-fat butter) equals 223 calories, 16 g fat (10 g saturated fat), 67 mg cholesterol, 623 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Directions

  1. In a small saucepan, combine the broth, cauliflower, onion and thyme. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cauliflower is tender. Cool slightly. In a blender, process cauliflower mixture until smooth; set aside.
  2. In the same saucepan, melt butter. Stir in flour and seasonings until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cauliflower mixture and cheese. Heat through (do not boil). Yield: 3 servings.
Originally published as Cream of Cauliflower Soup in Cooking for 2 Winter 2009, p59

Nutritional Facts

1 cup (prepared with reduced-sodium chicken broth and reduced-fat butter) equals 223 calories, 16 g fat (10 g saturated fat), 67 mg cholesterol, 623 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Reviews for Favorite Cream of Cauliflower Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 18, 2014

"EXCELLENT recipe! I doubled the recipe, added about one cup chopped celery and also carrots, substituted rosemary and some parsley for thyme and used Sargento Chef Blends 4 State Cheddar Cheese for the fontina. So good this is not only a "keeper" recipe, but I emailed it to several friends. Hot French Baguette and tomato slices sprinkled with celery salt hit the spot on a 20 degree winter day. Thank you so very much!Carol Herman in Milwaukee, WI"

MY REVIEW
Reviewed Jan. 22, 2012

"Delicious! Will make again and again and again.I didn't have fontina cheese but used parmesan and the substitution worked out well."

MY REVIEW
Reviewed Nov. 12, 2011

"I made this soup an it was very good. I did not have any cheese so I made it with out the cheese. I crumbed some bacon on top of it. I will be making it again. you must try it!!!!"

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