1 medium cauliflower 2 cups chicken stock 1/4 cup butter or margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon black pepper 2 cups milk 1 cup grated medium Cheddar cheese buttered bread crumbs or croutons for garnish parsley
Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside.
Melt butter in saucepan. Add onion and saute until limp. Do not brown.
Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens.
Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered bread crumbs or croutons.
Lonnie, Fresno, California USA
340 calories, 25 grams fat, 15 grams carbohydrates, 13 grams proteinper serving. This recipe is low in carbs.
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I pulled out a few cauliflower florets before pureeing the soup with an immersion blender. I chopped the reserved cauliflower and sprinkled it over the top when serving along with some extra cheese and the breadcrumbs.
Guest Foodie July 23, 2013 REVIEW:
I like this recipe because it's made from scratch and doesn't use fake ingredients like American cheese or velveeta or canned soup as a base. The flavor is good and natural and it is very simple to make. I make mine a little richer by using half and half instead of regular milk.
Homestretchgirl January 20, 2013 REVIEW:
Love this recipe! It is EASY to make and I've never messed it up! It is not easy to find a recipe that my 4 kids enjoy as well as my husband. (We double it!) This one fits the bill. Thank you!
Bill June 22, 2012 REVIEW:
I've never written a review on a recipe. I had a head of cauliflower and a head of broccoli my wife had bought for her homemade daily salads. She got called away on a business trip and I wondered what to do with these items.
I found this recipe and because I had double base ingredients, I doubled everything else and went for it.. For such a simple recipe it is the best overall soup of this type I've ever made..
I grated some nutmeg and about half a teaspoon on Colman's dry mustard, but that was only because I had it in the cabinet for use in other recipes of this type I've tried. That was ok, but had nothing to with the simple fact this is an A+ recipe and a saver.
It's one of those recipes that you can use as a standard for this type of soup.
Kat H May 18, 2012 REVIEW:
I made this exactly as written except I used frozen cauliflower and a little frozen broccoli. It turned out absolutely delicious!! This is only the third time I have EVER made soup and the first time I made creamed soup. Yum Yum....I wish I had some right now!
l3lap7 December 30, 2010 REVIEW:
awesome.. Thats all I can say it was quick and easy and it taste great my brother destroyed it...
Member since: Jun 11, 2010
airslave June 11, 2010 REVIEW:
Excellent and easy to make everyone loved it. I added 2 cloves of chopped garlic with the onions. Will make this again.
Guest Foodie February 18, 2010 COMMENT: Best soup ever. I added 2 small stocks of celery and 1/2 tsp. freshly ground nutmeg. I left cauliflower in small florets. Delicious from an old soup maker.
Guest Foodie January 6, 2006 REVIEW:
This just might be the best soup I have ever tasted-made it with cauliflower I had just picked from the garden. My husband and I absolutely loved it.I would recommend it to anyone!
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.