- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 519.8
- Total Fat: 45.0 g
- Cholesterol: 147.5 mg
- Sodium: 1,561.7 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.9 g
- Protein: 16.4 g
Creamy Cauliflower-Cheddar Cheese SoupSubmitted by: MANDAJO1982
IntroductionThis is a family favorite and I hope it will become yours too! This is a family favorite and I hope it will become yours too!
4 TBLSP (2 ounces) butter
1 medium to large onion, diced
1/2 c. chopped carrot
1/2 c. chopped celery
2 garlic cloves, minced
2 TBLSP all purpose flour
3 c. (24-ounces) chicken broth, low sodium
1 pound cauliflower florets, fresh or frozen
3/4 tsp salt
2 tsp dry mustard
1/4 c.(2 ounces) sherry or white wine (optional)
1 1/2 c (12 ounces) evaporated milk or light cream
8 ounces sharp cheddar cheese, shredded
In a deep and wide bottomed sauce pan cook the onion, carrots, and celery in the butter till it's softened and is beginning to brown, about 5 minutes.Then add the garlic. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. (we always leave the sherry or wine out.) Let the soup simmer for 15 minutes, or till the cauliflower is very soft.
Remove half of the soup and puree using a hand blender, or in a blender or food processor. Return the soup to the pot and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer and cook very gently just till the cheese melts. Stirring all the while; this will only take a minute or so. Serve the soup hot, garnished with fresh or dried chives, if desired.
Yields: 7 cups or 5 servings (1 1/3 cups per bowl)
Number of Servings: 5
Recipe submitted by SparkPeople user MANDAJO1982.
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Member Ratings For This Recipe
Delicious and this will be a family favorite. I saved 50 calories per serving by making evaporated milk out of dry skim milk (just double the amount of powder for the water). Our preference is to leave out the carrot, celery and dry mustard and just enjoy the cheese, cauliflower and hint of wine. - 6/13/09