Cauliflower-Cheese Soup

Cauliflower-Cheese Soup

260 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
janiebear925
Recipe by  janiebear925

“A soothing cheesy soup. Serve with a roll and a salad.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
  2. Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

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Reviews (260)

Rate This Recipe
VYAPTI
226

VYAPTI

This can be a tasty low-fat soup. I omitted the butter and added chicken stock instead of water and used skim milk. Also, increased the onion and added 2 cloves of garlic. I, then blended the whole thing. Don't forget salt, though because it needs it. The carots and cheese give it a pleasing golden hue. The result was a 200 calorie, 6g fat soup with very good flavor.

SLJ6
202

SLJ6

I gave this 5 stars because I used this recipe in addition to another to get a fabulous result. I used 4 c. chicken broth and 1 c. fat free 1/2 and 1/2 as my liquids. I used 3 ribs of celery with their leaves, one whole carrot small diced, 1/2 large onion diced, a whole large head of cauliflower cut into florets and left out the potatoes completely. I used salt, pepper and thyme leaves as my seasonings and after cooked until everything was very tender, I processed in batches in my food processor(leaving some chunks for texture). I then returned to my soup pot and slowly stirred in about 1 1/2 c. of cheddar. Delicious!!!

ANNELIZABETH
127

ANNELIZABETH

This recipe was great! I did, however make some additions to it which made it even better. I added chicken broth instead of the water. I also had some leftover brocolli, spinach, and half of a tomato which I also added. In addition to that, I minced my veggies in the food processor instead of chopping them, which cut down on the cooking time of my soup. All in all it turned out just wonderful. Thank you for such an easily adjustable and yummy recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 385 cal
  • 19%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 15.7 g
  • 31%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

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