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

Favorite Cream of Cauliflower Soup Recipe

Read Reviews (3)
5 3
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 King Arthur Unbleached 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(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 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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