Cauliflower-Cheese Soup (Curtis Stone)

Cauliflower-Cheese Soup (Curtis Stone)

Photo by Jo A.

  • Prep Time


  • Total Time


  • Servings



  • 6

    c. cauliflower florets (1 medium head)

  • 1

    c. chopped carrots

  • 1

    c. chopped celery

  • c.low-sodium chicken broth

  • 3

    c. skim milk

  • 6

    tbsp all-purpose flour

  • c. shredded sharp cheddar cheese

  • salt and ground black pepper, to taste


In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender. In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts.


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