Cream of cauliflower and cheddar cheese soup


 This recipe serves 4


  • 2 Tbs butter/marg
  • 1/2 cup chopped onion Onions, raw
  • 3 cups coarsely chopped fresh cauliflower Cauliflower, raw
  • 1 can chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 1/2 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 1/2 cups shredded Cheddar cheese Cheese, cheddar
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • Buttered croutons
  • Chopped parsley Parsley, raw
  • 1 1/2 cups bread cubes Bread crumbs, dry, grated, plain
  • 2 Tbs melted butter Butter, without salt


Step 1

Melt butter in large pot: saute onion until tender. Stir in cauliflower and chicken broth. Bring to boil. Cover,reduce heat and simmer12-15 mins or until calilflower is tender.

Step 2

Smoothly combine flour and milk. Add to pot. Cook and stir over med heat until the mixture boils and thickens. Remove from heat.

Step 3

Add cheese and stir until melted. Add salt and pepper to taste. Ladle into 4 heated soup bowls, sprinkle with Buttered croutons and parsley

Step 4

BUTTER CROUTONS: Toss bread cubes in melted butter. Bake in preheated 350F oven 7-8 mins or til golden


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