Cauliflower Cheese Soup
582
Outstanding, super creamy, cheesy and belly warming. We served it with toasted garlic croutons for some added texture. It was a bit like cheese fondue but not as rich.
Ingredients
| 1 | medium |
cauliflower florets
|
* |
| 2 | cups |
stock
vegetable, or any broth |
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| 2 | cups |
milk
|
|
| 1 | cup |
cheddar cheese
medium, grated |
|
| 1 | x |
bread crumbs
buttered for garnish |
* |
| 1 | x |
parsley leaves
|
* |
Directions
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 sauté 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. Makes 5 cups.
Nutrition Facts
Serving Size 407g (14.4 oz)Amount per Serving
Calories 43766% of calories from fat
% Daily Value *
Total Fat 32g
49%
Saturated Fat 20g
100%
Trans Fat
0g
Cholesterol 93mg
31%
Sodium 1321mg
55%
Total Carbohydrate
6g
6%
Dietary Fiber 1g
2%
Sugars g
Protein
39g
Vitamin A 23%
•
Vitamin C 2%
Calcium 48%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
Delicious, easy, and fast!
over 9 years agoMy husband and I both went crazy for this recipe. It's going on the regular household rotation.