Recipe by Ashley
"This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top."
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cauliflower, coarsely chopped
ground black pepper to taste
I made this soup a little different. I have tried to mash cauliflower in the past and all I did was make a mess. So, instead I just chopped up the cauliflower really small, which took some time. I then put it in the slow cooker along with the other veggies and the broth. I also added some shredded chicken. The end result was really good.
This recipe has almost no flavor. It's pretty much just vegetables, broth, and pepper - it needs way more seasoning! I notice that most of the reviewers who liked it added something to it, most commonly some sort of meat. I'm not much of a meat eater, so I wound up adding spices (cayenne pepper, garlic, seasoned salt) and lots of cheese, and still my husband won't eat it without sour cream. The recipe is salvageable, but if I want to make a cauliflower soup again, I'll look for something else.
This soup was easy to prepare. The results were a light but yet satisfying soup. I received several requests for the recipes at our staff "soup" lunch.
Yummmmmmy!! I made this recipe last night before bed. It was quick, easy and very delicious. It's already disappeared.
I made this for my older son, who had his tonsils out earlier this week. I just plugged in what I had on hand and this is one of the recipes that came up. (Thank goodness for the ingredient search!) I did add about four cloves of minced garlic that I sauteed with the celery, onion and carrot. I also used organic chicken broth. I pureed this soup in batches so it would go down easy. After pureeing the whole batch, I brought the soup up just under a slight boil and wisked in 1/4 cup of extra sharp white cheddar. My son and I loved it. NOTE: For you low-carb-eaters like me, this is very low in calories and carbs. So....eat away!
Fabulous recipe. I didn't change any of the ingredients but I did purée about half of the soup in a blender after it was finished cooking. It was a lovely creamy texture but still had bits and pieces of vegetables in it too. Delicious!
Quick, easy and yummy. I took a cue from a couple of other reviews and added some light smoked sausage - still only 90 calories per cup!
I made this recipe the other night, and it's surprisingly fragrant and tasty. I actually didn't mash the cauliflower and I added twice as much celery and carrots as instructed. I thought the 6 cups of chicken broth might be too salty, but it turned out great. Oh, and I added up some chopped cooked, low-fat bacon to add extra flavor. This is a simple reciple that is pretty satisfying.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 95
** Calories from Fat: 50
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