Cream of Cauliflower Soup

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This mildly cheesy cauliflower soup is one of my favorites," writes Karen Brown of West Lafayette, Ohio. "I first served it for a bridge luncheon, but it's not just appealing to women. Guys, including my two sons and husband, enjoy it, too. I make it often in summer, although it's good anytime."

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Ingredients

  • 1/3 cup green onions (tops only)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 2 1/4 cups frozen cauliflower, thawed and chopped
  • 2 cups milk
  • 1 1/2 cups (6 ounces) shredded Cheddar cheese
  • 2 tablespoons dry sherry, optional
  • 1 tablespoon minced chives

Preparation

Step 1

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.
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REVIEWS:

Love this soup! It is my favorite soup ever! The only problem I had run into the first time I made it was that the reduced-fat cheddar cheese didn't melt into the soup, so now I use regular cheddar and it's perfect!

Very good. A change of pace from cream of broccoli soup.

I tried it with left over mixed vegetables. Works great

LOVE IT!!!!

I thought this was good, but I made a few small changes: used low sodium chicken broth, cooked cauliflower a little longer, and added some instant potato flakes to thicken because it seemed watery. I would definitely make this again.

Very easy and good! I used a box of chopped broccolli instead..and added 2 Tablespoons of hot sauce (I love everything spicy!) and I used fat free soy milk.





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