More Recipes Like Cauliflower-Cheese Soup - All Recipes
 
Photo of: Cream of Spinach Soup

Cream of Spinach Soup

Submitted by: Joyce Marciszewski 
Sauteed chopped spinach is added to a roux-thickened mixture of milk and chicken bouillon for a fast and easy-to-prepare soup. This technique works well with a variety of vegetables. 
Photo of: Swiss Potato Soup

Swiss Potato Soup

Submitted by: BENNETT.MAYO 
Chopped potatoes and onions are cooked in chicken bouillon and milk to create this creamy soup seasoned with marjoram. Serve with a sprinkling of grated cheese. 
Photo of: Silky and Creamy Wild Rice Soup

Silky and Creamy Wild Rice Soup

Submitted by: MARBALET 
Cooked wild rice is combined with a rich cream soup base with sauteed celery and onions. Served topped with chopped chives. 
Photo of: Pepper Pot Soup I

Pepper Pot Soup I

Submitted by: AUNTYLENE 
Living In: Swift Current, Saskatchewan, Canada
This could be made with beef bouillon. 
Photo of: Chunky Cheese Soup

Chunky Cheese Soup

Submitted by: SILVANUS 
A Cheddar cheese soup filled with chunks of vegetables and ham. 
Photo of: Potato and Cheddar Soup

Potato and Cheddar Soup

Submitted by: Debbie Rowe 
This is a smooth creamy soup. Great for those cold winter days. 
Photo of: Wisconsin Cheese Soup II

Wisconsin Cheese Soup II

Submitted by: MEMBER81872 
Carrots, broccoli and onion are cooked in chicken bouillon then combined with milk and sharp Cheddar in this quick soup. 
Photo of: Quick Creamy Zucchini Soup

Quick Creamy Zucchini Soup

Submitted by: Kelsey Leman 
Living In: Congerville, Illinois, USA
This creamy zucchini soup recipe is lightly seasoned with basil and black pepper. Get it on your table in about half an hour for a tasty, squash-filled bowl of heartwarming goodness. 
Photo of: Chicken and Rice Soup I

Chicken and Rice Soup I

Submitted by: Nell Marsh 
In this creamy soup, rice cooked with celery and onion is added to a roux-thickened milk soup base with shredded chicken. 
Photo of: Cream of Fresh Asparagus Soup I

Cream of Fresh Asparagus Soup I

Submitted by: MARBALET 
Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed. 
 
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