READY IN 45 mins

Cauliflower-Cheese Soup

Read Reviews (241)

"A soothing cheesy soup. Serve with a roll and a salad." — janiebear925

Directions

In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 28, 2005

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.

—VYAPTI

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Most Helpful Critical Review

Dec 11, 2003

Nice and creamy but not enough flavor, next time I will be adding chicken broth, garlic and herbs.

—KIJIRE

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296 Ratings

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Nov 03, 2004

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!!!

—SLJ6

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Sep 21, 2003

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.

—ANNELIZABETH

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Dec 31, 2003

A truly wonderful soup. Recipe makes just enough so it doesn't take long to make. I added 1 chicken boullion to it for extra flavor. The best soup I've ever made. Thanks Jane.

—Lindibakes

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Dec 11, 2003

This soup is very similar to one my mom makes and has passed on to me. In fact, its my daughter's favorite soup and she requests it regularly. I make a few changes: 1) I omit the potatoes 2) instead of putting the onions in the water to boil, I slice up a lb of smoked sausage (ie: Polska Kielbasa) and fry the slices with the onions. 3) Add the onions and drained sausage when the cauliflower and other veggies are tender 4)After adding the roux, use velveeta (and a little more of it) and stir until melted. Very good and creamy soup! This works as a great way to warm you winter nights!!

—DREGINEK

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Mar 26, 2007

I gave this recipe 5 stars. My family loves cauliflower and cheese...so I tried to please everyone. It was absolutley the best. My son had some friends over and it was dinner time and they helped themselves to 2 bowls each...My husband...who eats whatever I make no matter how horrible it was...just kept saying how delicious it was. I did tweak it a little...I didn't use any water I used 2 cans of chicken broth...no milk and no flour...I also didn't put the carrots in...I didn't want to over do the veggies. But I cooked this in my crock pot all day and the aroma was so tempting all day. Thankfully they all left me some too. I will definetly make this again.

—DoeZ

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Dec 11, 2003

Fantastic soup for cold weather. Used vege boullion for more flavor, left out celery, and added way more cheese. We use frozen cauli and it comes out fine. Overall a great soup and it whips up in a flash!

—LEAGUEGIRL

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Nutrition

Calories
385 kcal
19%

Carbohydrates
25.9 g
8%

Cholesterol
75 mg
25%

Fat
24.7 g
38%

Fiber
2.5 g
10%

Protein
15.7 g
31%

Sodium
366 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cauliflower-Cheese Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 385
** Calories from Fat: 222

% Daily Value *
** Total Fat 24.7g 38 %
** Saturated Fat 15.6g 78 %
** Cholesterol 75mg 25 %
** Sodium 366mg 15 %
** Potassium 657mg 18 %
** Total Carbohydrates 25.9g 8 %
** Dietary Fiber 2.5g 10 %
** Protein 15.7g 31 %
** Sugars 11.1g
** Vitamin A 75 %
** Vitamin C 36 %
** Calcium 56 %
** Iron 11 %
** Thiamin 22 %
** Niacin 35 %
** Vitamin B6 19 %
** Magnesium 17 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.