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Favorite Cauliflower Soup

Total Time

Prep: 5 min. Cook: 30 min.


8 servings

We use this rich and filling soup as a meal in itself. Accompanied by a salad and rolls, it makes a fine luncheon. It also makes a very nice prelude for your dinner menu when you entertain.


  • 1 medium head cauliflower, broken into florets (about 5 cups)
  • 2/3 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half cream
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1 cup shredded cheddar cheese
  • Minced chives or fresh parsley


  1. In a large saucepan, bring 1-in. of water and cauliflower to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and reserve liquid; set aside.
  2. In the same saucepan, saute onion in butter until tender. Add flour; cook and stir until bubbly. Add broth; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  3. Reduce heat; stir in 1 cup cooking liquid, cream and Worcestershire sauce. Stir in cauliflower and salt. Remove from the heat. Add cheese and stir until melted. Sprinkle with chives or parsley.

Nutrition Facts

1 cup: 221 calories, 16g fat (11g saturated fat), 60mg cholesterol, 652mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 8g protein.

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