Favorite Cream of Cauliflower Soup

Name: Favorite Cream of Cauliflower Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

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."

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

Directions

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.
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).

Nutrition Facts

1 cup: 223 calories, 16g fat (10g saturated fat), 67mg cholesterol, 623mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 10g protein.

Originally published as Cream of Cauliflower Soup in Cooking for 2 Winter 2009

Reviews

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Average Rating:

sweathers05

Jan 3, 2015

really yummy. Added quite a few dashes of Franks Hot Sauce and it took the already delicious soup to another level of flavor. !
arcol

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
JillAndLea

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.
junkin406

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!!!!