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Cheesy Cauliflower Soup

Total Time

Prep: 30 min. Cook: 3-3/4 hours

Makes

8 servings (2 quarts)

When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. —Ruth Worden, Mossena, New York
Cheesy Cauliflower Soup Recipe photo by Taste of Home

Ingredients

  • 1 large head cauliflower, broken into florets
  • 2 cups chicken broth
  • 2 tablespoons reduced-sodium chicken bouillon granules
  • 2 cups half-and-half cream
  • 2 cups 2% milk
  • 1 medium carrot, shredded
  • 2 bay leaves
  • 1/4 teaspoon garlic powder
  • 1/2 cup mashed potato flakes
  • 2 cups shredded cheddar cheese
  • Paprika

Directions

  1. In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower.
  2. Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes.
  3. Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
  4. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Nutrition Facts

1 cup: 274 calories, 17g fat (11g saturated fat), 68mg cholesterol, 738mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 13g protein.

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