READY IN 30 mins

Southwestern Cauliflower and Ham Soup

Read Reviews (43)

"Serve hot with a slice of cheese bread. Enjoy!" — PAPERDOLL2

Directions

In a large pot over medium heat, cook onion in oil until just beginning to brown. Pour in broth and bring to a boil. Stir in cauliflower, bring to a boil again and cook until cauliflower is tender, 2 to 5 minutes.
Remove half of cauliflower mixture and puree in a blender or food processor until smooth. Return to pot with ham and cheese and cook until cheese is melted. Stir in potato flakes and heat through. Serve topped with cilantro.

Kitchen-Friendly View

PREP 16 mins
COOK 14 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 22, 2002

I found this quite good and very well-received by those who liked a little spice. It was easy, especially with a hand blender which I used to blend all the cauliflower. I used a little more than the recipe called for and the flavor came through, mixing well with the ham, cheese and pepper (the strongest flavor but not the first one noticed. I will definitely make it again! I may try adding potatoes for a heartier soup and perhaps experiment with other seasonings to add body. I think that the kind of ham used and how it was cooked will also change the flavor a bit.

—NANONLINE2

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Most Helpful Critical Review

Apr 14, 2009

This can be made better by eliminating the potato flakes and cooking up medium diced potatoes. Add after cauliflower is cooked. Save the cheese out and let each person add what they want to. Saves having to clean up a messy pot.

—mermaid

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57 Ratings

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Jan 14, 2005

This soup is wonderful! I made it last night in anticipation of our sub-zero weather coming up. I added sliced mushrooms, zucchini, and green peas to the soup after I pureed some of the cauliflower. I added nothing else for seasoning and it was perfect. I only wish there was an easier way to clean melted cheese out of a cooking pot and bowls!

—carol

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Jan 14, 2004

Excellent soup!! Thank you so much for this recipe. I was looking for a recipe to use up the leftover ham from Christmas, however, I don't care for the traditional ham and bean soup. I followed the recipe exactly and it came out absolutely delicious. p.s. a great time saver was using my submersible blender stick/wand to puree the cauliflower. I served the soup with Hawaiian bread (also from allrecipes.com)which was a perfect combination--the spicy kick of the soup with the sweetness of the pineapple in the bread. Thanks again for a great recipe

—KATHY F

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Jul 23, 2003

Excellent soup! Based on previous reviews, I used an additional cup of chicken broth for the cauliflower, and when it came time to add the ham & cheese, I made a paste with 1/2c milk & some flour. I added that and the amt of potato flakes required to the soup. The result was a creamy, cheesy soup with a kick. Next time, I will have to double the recipe so that we all have seconds...this doesn't last long in our house.

—DREGINEK

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Dec 22, 2002

Good, but I had to add nearly a cup of potato flakes to get a thick soup. I prefer a more traditional thickening method--roux and milk and/or chicken broth would give a smoother texture. Potatoes would be a good addition; simmering them with the cauliflower would add stach to the broth and help to thicken.

—NOZ-N-A-CUK-BUK

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Apr 20, 2009

Made this today. Previous reviews said it was bland so I did make a few changes because I like soup with a lot of flavor. I also needed to use up a few veggies that were in the fridge. I sauteed the onion with celery, carrot, onion & garlic & 2 bay leaves. Added 3 cans ckn broth & 1 can of veg broth. Learned this from another recipe on this site. Veg broth does make a difference. Scored a smoked pork hock. Put it in & simmered for 1 hour. Took the hock out. Put the cauliflower & a lonely little diced zucchini in & simmered for a few minutes. Put the immersion blender in for a few seconds. Not long. I like to see the veggies in my soup. Added diced ham & meat from the hock. Mixed 1/2 cup flour & milk & let it thicken. Finally the potato flakes. I will make this again. OH YUM!!!!! Also when you are adding the cheese do it a little at a time and keep stirring has it melts. This way you won"t have a cheese ball in your soup. Enjoy

—GRAYCE

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Nov 18, 2010

I eliminated that potato flakes and added a diced potato, BUT the cheese isn't a good idea, very messy, instead I would substitute Cheez Whiz instead next time....had some left over corn I added....and now it's a keeper. I also added a dash of pepper flakes....now it's a five!!!

—PATZ2

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Nutrition

Calories
345 kcal
17%

Carbohydrates
9.4 g
3%

Cholesterol
72 mg
24%

Fat
25.9 g
40%

Fiber
2.2 g
9%

Protein
18.8 g
38%

Sodium
750 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southwestern Cauliflower and Ham Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 345
** Calories from Fat: 233

% Daily Value *
** Total Fat 25.9g 40 %
** Saturated Fat 11.6g 58 %
** Cholesterol 72mg 24 %
** Sodium 750mg 30 %
** Potassium 295mg 8 %
** Total Carbohydrates 9.4g 3 %
** Dietary Fiber 2.2g 9 %
** Protein 18.8g 38 %
** Sugars 2.5g
** Vitamin A 19 %
** Vitamin C 82 %
** Calcium 36 %
** Iron 6 %
** Thiamin 29 %
** Niacin 28 %
** Vitamin B6 20 %
** Magnesium 6 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.