Creamy Cheesy Cauliflower Soup
Delicious! I make this frequently in cooler weather.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
savory side dish
savory
winter
lunch
american
brunch
side dish
soup
creamy
cheesy
cauliflower
quick
kid friendly
lunch
savoryside
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup flour
- 1 large head cauliflower cut into flowerets; 4 cups
- 1 1/2 teaspoon celery seed
- 2 cups half and half or milk
- 1 can chicken broth or vegetable broth
- 4 ounces cream cheese cut into cubes; 1/2 of an 8 oz pkg
- 6 ounces velveeta cut into cubes
- Carbohydrate 13.7248390625 g
- Cholesterol 75.5546875 mg
- Fat 25.4275675 g
- Fiber 3.07870313224196 g
- Protein 11.0307790625 g
- Saturated Fat 15.27498125 g
- Serving Size 1 1 Serving (215g)
- Sodium 279.0295 mg
- Sugar 10.646135930258 g
- Trans Fat 1.956968 g
- Calories 317 calories
In Dutch oven combine cauliflower and a small amount of lightly salted water. Bring to a boil; reduce heat. Simmer, covered, for 8 to 10 minutes or until tender. Drain cauliflower; set aside in medium bowl. In the same Dutch oven melt butter. Stir in flour, celery seed and pepper. Add half and half and broth all at once. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Add cooked cauliflower. Using a potato masher, mash some of the cauliflower to slightly thicken the soup. Add cream cheese and velveeta. Cook over very low heat for 5 minutes or until cheeses are melted, stirring occasionally. Season to taste with salt if desired.
