Quick Cauliflower Soup Recipe

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"My aunt always made this smooth rich-tasting soup for me when I came to visit," recalls Heather Kasprick of Keewatin, Ontario. "I could smell it simmering as soon as I arrived, I think of her whenever I have a bowlful."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 9 servings

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups milk

Nutritional Facts

1 serving (1 cup) equals 107 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 749 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. Place cauliflower in a saucepan with 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.
  2. Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower; stir into soup. Yield: 9 servings.
Originally published as Creamy Cauliflower Soup in Quick Cooking March/April 2000, p8

Nutritional Facts

1 serving (1 cup) equals 107 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 749 mg sodium, 11 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Quick Cauliflower Soup

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   (2)
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MY REVIEW
Reviewed Oct. 9, 2011

I have made this many times and have made some adjustments. I cannot wait for the fall harvest to make this and freeze it!

I add some potatoes and carrots to this and add extra chicken broth. It is still mostly cauliflower but makes a more substantial meal with the potatoes and carrots. I even add some mushrooms. If I have it on hand I add some orange bell pepper; don't add much as a little goes a long way surprisingly.

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