Cream of Cauliflower Soup Recipe
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. —Karen Brown, West Lafayette, Ohio
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 tablespoon minced chives
- 1/3 cup green onions (tops only)
- 2-1/4 cups frozen cauliflower thawed and chopped
- 2 cups 1% milk
- 2 tablespoons dry sherry optional
- 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
- Carbohydrate 2.6145255558148 g
- Cholesterol 316.83437500436 mg
- Fat 65.4569686127525 g
- Fiber 0.13011805677816 g
- Protein 76.4378250000549 g
- Saturated Fat 20.0598609732628 g
- Serving Size 1 1 serving (498g)
- Sodium 347.050083358765 mg
- Sugar 2.48440749903664 g
- Trans Fat 5.51582097233656 g
- Calories 930 calories
Directions In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives. Yield: 6 servings. Originally published as Cream of Cauliflower Soup in Light & Tasty April/May 2001, p19 Nutritional Facts One serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
