Cauliflower Soup

Name: Cauliflower Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (about 2 quarts).
Ingredients: 1 medium head cauliflower, broken into florets; 1 medium carrot, shredded; 1/4 cup chopped celery; 2-1/2 cups water; 2 teaspoons chicken bouillon or 1 vegetable bouillon cube; 3 tablespoons butter; 3 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups 2% milk; 1 cup shredded cheddar cheese; 1/2 to 1 teaspoon hot pepper sauce, optional

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (about 2 quarts).

This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Directions

1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts

1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.