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Cream of Cauliflower Soup


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  • 1 Head Cauliflower, chopped
  • 2 Cups Chicken Broth
  • 2 Tbs. Reduced Sodium Chicken Bouillon Granules
  • 2 Cups Half & Half
  • 2 Cups Milk
  • 1 Carrot, peeled and grated
  • 2 Bay Leaves
  • 1/4 tsp. Garlic Powder
  • 1/2 Cup Instant Mashed Potatoes
  • 1 Cup Shredded Monterey Jack Cheese
  • 1 Cup Shredded Cheddar Cheese
  • Garnish: Paprika or Minced Fresh Parsley



Step 1

In a large saucepan, combine cauliflower, broth and bouillon; bring to a boil. Reduce heat, cover and cook for 20 minutes or until cauliflower is tender. Mash cauliflower in saucepan. Transfer entire contents of saucepan to a 3 quart slow cooker. Stir in half & half, milk, carrot, bay leaves, and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes; cook 30 minutes longer or until thickened. Discard bay leaves; cool slightly. Using an immersion blender, process soup until smooth. Stir in cheeses. Cover and cook until soup is heated through and cheese is melted. Garnish servings with paprika or parsley. Serves 8.

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