Recipe by janiebear925
"A soothing cheesy soup. Serve with a roll and a salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely chopped celery
salt and pepper to taste
shredded Cheddar cheese
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.
Nice and creamy but not enough flavor, next time I will be adding chicken broth, garlic and herbs.
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!!!
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.
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.
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.
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!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 222
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
This simple veggie soup tastes rich and creamy, but it's completely dairy-free.
Discover a terrific technique for making vegetable soups.