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Cauliflower Cheddar Soup


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Rate this recipe 4.5/5 (25 Votes)


  • 1 medium head cauliflower, broken in florets
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 chicken bouillon cube
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon each cayenne pepper, curry powder and white pepper


Adapted from


Step 1

In a large saucepan, combine the cauliflower, onion, broth and

Cover and cook over medium heat until the vegetables are

Meanwhile, in a medium saucepan, melt butter; stir in flour
until smooth. Gradually add milk. Cook and stir until bubbly. Cook
and stir for 2-3 minutes longer or until thickened.

Reduce heat; add
cheese and seasonings. Pour into cauliflower mixture. Simmer slowly
for 30 minutes (do not boil).

Yield: 6-8 servings (2 quarts).

Nutrition Facts:-Added by System Jul 24--> 1 serving (1 cup) equals 220 calories,

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