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Cauliflower Cheddar Soup

When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    2 quarts

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon each cayenne pepper, curry powder and white pepper
  • Minced fresh parsley, optional

Directions

  • In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
  • Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 232 calories, 16g fat (9g saturated fat), 46mg cholesterol, 907mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 12g protein.

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