Reviewed: Sep. 19, 2009

My heads were really big, so I doubled everything but the cream. I wanted a chunkier soup, so I just mashed the tender cauliflower with a potato masher for thicker bits instead of running it in the blender. When sauteeing the garlic and onion, I threw in two chopped red peppers that were about to go south I used heavy cream instead of milk and SLJ6 was right on about the thyme. I did add a bit of red pepper flake after trying it. Very good soup. This will be quite nice to eat on all week. Makes a lot so make sure you really like this or you have family that loves soup.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 18, 2009

So good and filling...we love cauliflower so this is perfect. I did add a little dried thyme to it. Will make again, thanks!

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2 users found this review helpful

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Mar. 25, 2000

just an idea, velveeta in place of cheddar...mmmmm. also, if you want, try using a powdered onion soup mix(one w/out beef fat) + water. i'm not crazy about veggie broth.

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Reviewer:

Beezie

Cooking Level: Expert

Reviewed: Aug. 14, 2007

I loved this soup. Because everyone said the veggie stock was bland I used 1/2 cup of brown beer and water instead. I used an extra 1/2 cup of shredded cheddar. I didn't add any butter or milk, figured the soup would be creamy enough with just the cheddar.. The soup came out too creamy for my husband and just right for me. I'll make it again. Great taste

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Reviewer:

Sophie

Cooking Level: Intermediate

Home Town: South Burlington, Vermont, USA

Reviewed: Oct. 17, 2007

Oh my! This is amazing.. Double the butter and triple the Garlic! I used Mont Jack Cheese instead. Plus i did 1 cup milk 1/2 a cup light cream. And this is to DIE FOR! My girlfriend was completely IMPRESSED!

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Reviewer:

Murray

Living In: Ancaster, Ontario, Canada

Reviewed: May 18, 2008

A gorgeous recipe. I'm sharing my changes for the frugal chef in a hurry! In place of fresh cauliflower, I used a similar amount of leftover vegetables (mostly cauliflower & broccoli, and a few carrots). Lefover cooked potatoes, homemade chicken stock (instead of vegetable broth), an extra pinch of nutmeg, and white pepper instead of black. This soup vanished quickly, and immediately made my favourites list.

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Reviewer:

STONESOUP

Cooking Level: Expert

Reviewed: Feb. 21, 2009

I tried it with broccoli and it was delicous. The only thing was to make sure the broccoli was fully coked before adding the cheese mix.

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Reviewer:

Cordo

Cooking Level: Intermediate

Reviewed: Feb. 23, 2010

I also added parmesan cheese.....it was awesome.

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Reviewer:

dawhlia

Home Town: Calgary, Alberta, Canada

Reviewed: Oct. 4, 2010

Awesome!

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Reviewer:

Jessica

Reviewed: Nov. 18, 2012

I used homemade chicken broth and added about 1/2 cup extra cheese. I think my pinch of nutmeg may have been a little large; but we loved that it added something different. This was enjoyed by all of us and have enough for leftovers tomorrow. Thanks for sharing a new soup for us to try, Maryanne. It is a definite keeper for us.

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