Creamy Cauliflower Soup

SUBMITTED BY: Heather Kasprick

"'My aunt always made this smooth rich-tasting soup for me when I came to visit,' recalls Heather Kasprick of Keewatin, Ontario. 'I could smell it simmering as soon as I arrived, I think of her whenever I have a bowlful.'"

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

USMETRIC

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INGREDIENTS

1 head cauliflower, broken into small florets
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1 (14.5 ounce) can chicken broth
2 cups milk

READ REVIEWS (4)

DIRECTIONS

Place cauliflower in a saucepan with 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower; stir into soup.

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REVIEWS

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Reviewed on Sep. 27, 2007 by Sarah

Very quick and easy to make, definitly great for people on a schedule. I found it tasted way too much like the mushrooms and was too liquid. Not the recipes fault, just not the way I thought it would be.

4 users found this review helpful

Reviewed on Dec. 18, 2006 by Renee

Very good I liked it thanks for the recipe

1 user found this review helpful

Reviewed on Oct. 21, 2007 by lenoirlady

Wonderful, rich and easy soup. I'll make this again and again all winter. Great basis for potato soup also. Thanks for sharing.

0 users found this review helpful

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