Cream of Cauliflower Soup

By - Tiffany King
Main Dish, Soup, vegetarian
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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:

Print Recipe

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

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

Nutrition

Serving: 6g

  • STEAM the whole head of cauliflower in a lettuce-saver/ 5 minutes in the microwave!!

    Great for Dipping in nacho cheese, too!!

    thank you customer i learned from

    Reply

  • 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!

    Reply

  • 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.

    Reply

  • 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!

    Reply
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