Cream of Cauliflower Soup

Last week I posted Broccoli Soup, which I do really like but I think I liked this Cauliflower Soup even better. It was very mild and creamy.  All 6 of us finished our bowls.  In fact, we emptied the whole pot.  Next time I think I’ll double the recipe.

This recipe is adapted from More with Less Cookbook.  Here’s what you’ll need:

Cream of Cauliflower Soup

Serving Size: 6

Cream of Cauliflower Soup

Ingredients

  • 1 head cauliflower, cut in bite size pieces and steamed until tender
  • 4 Tbs butter
  • 1/2 onion or small onion, diced
  • 1/4 cup flour
  • 3 cups chicken broth
  • 2 cups milk, warmed
  • 1 tsp. worcestershire sauce
  • 1 cup shredded cheddar cheese

Instructions

  1. Melt the butter in a large pot.
  2. Cook the onion in the butter until tender.
  3. Whisk in the flour and cook for a few minutes.
  4. Whisk in the chicken broth until smooth.
  5. Stir in the milk and worcestershire sauce.
  6. Add the steamed cauliflower and cheese.
  7. Heat through without boiling.
  8. Season with salt and pepper to taste.
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Comments

  1. I made the broccolli soup yesterday and it was awesome…I so look forward to making this one…..THANKS for sharing

  2. My wonderful husband doesn’t eat much without meat. I bet I could add cooked chicken to this soup to make him happy. This looks wonderful! I can’t wait to try it! Thanks, Tiffany! I hope you are recovering quickly from your surgery!

  3. What a good idea!! I should’ve bought that cauliflower that was on sale yesterday…

  4. Hi! I’ve been reading your blog now for a couple months and I just felt compelled to tell you that it is my favorite of all the ones I read. Thank you so much for your work. I thought I’d share an amazing soup recipe with you in case you like asparagus. I used a lower-fat plain cream cheese with some onion powder or dried onions and some chopped green onions. This soup is so good I made it again the very next day! Enjoy!

    (Philadelphia Cream Cheese’s) Creamed Asparagus Soup:

    * 4 Servings
    * Prep/Total Time: 35 min

    Ingredients

    * 3 Tbsp. butter
    * 1 leek, sliced
    * 1 large clove garlic, minced
    * 1 lb. fresh asparagus spears, each cut crosswise into thirds
    * 1 cup chicken broth
    * 1 cup water
    * 1 tsp. salt
    * 1/2 tsp. pepper
    * 1/2 cup (1/2 of 8-oz. tub) Philadelphia® Chive & Onion Cream Cheese Spread
    * 1/4 cup milk

    Directions

    * Melt butter in medium saucepan on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Stir in garlic; cook and stir 2 min. Add asparagus, broth and water; stir. Simmer on medium-low heat 5 min. or until asparagus is crisp-tender. Season with salt and pepper.
    * Meanwhile, mix cream cheese spread and milk until well blended.
    * Add asparagus mixture to blender, in batches; blend until smooth. Spoon into soup bowls.
    * Add cream cheese mixture; swirl gently with spoon. Yield: 4 servings.

    Special Extra: Garnish with additional asparagus tips just before serving.

    Note: Soup is equally delicious served hot or chilled.

    • Molly, thanks so much for the recipe. I might be able to get my kids to try asparagus with this soup. Sounds yummy!

  5. This is very yummy! Kids and husband loved it–I served it with a freshly baked loaf of bread. I also used an immersion blender after adding the steamed cauliflower and cheese just to make it smooth & frothy. Delicious!

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