Cream of Cauliflower and Cheese Soup

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. Prep
15 min.
30 min.
Ready In
45 min.
6-8 servings
Trans-fat Free
Metric measurements


3cups water
1medium onion chopped fine
2teaspoons basilVideo *
1teaspoon salt
1/4teaspoon black pepper *
2 1/2cups cauliflower florets cut to uniform size
2tablespoons butterVideo
2tablespoons flour, all-purpose
1cup chicken broth hot
2cups milkVideo
1/4pound cheddar cheese cut into small pieces
* not incl. in nutrient facts


In a heavy 4 quart kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat.

Add cauliflower.

Cover and cook until cauliflower is soft, about 15 minutes.

In a medium saucepan, melt butter.

Add flour and mix until none of the flour remains white.

Slowly add hot stock.

Stir with whisk until smooth.

Pour into soup and mix well.

In saucepan, heat milk.

Add cheese and stir over low heat until melted.

Add to soup.

Mix well and heat until soup begins to steam.

First published: last updated: 2013-08-08

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Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 28758% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 969mg 40%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 9%
Sugars g
Protein 29g
Vitamin A 14% Vitamin C 52%
Calcium 38% Iron 5%
* based on a 2,000 calorie diet How is this calculated?