cauliflower and cheese soup

Barbara Miller


so easy to toss this soup together for a quick meal.


☆☆☆☆☆ 0 votes

20 Min
25 Min
Stove Top


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1 large
head of cauliflowr
1 large
sweet onion, chopped
2 c
chicken boullion cubes
1 pinch
red pepper flakes
1/2 tsp
garlic powder
1/8 tsp
ground black pepper
1/2 c
american cheese, cubed
3 Tbsp
instant mashed potatoes flakes
1 tsp
bacon drippings

How to Make cauliflower and cheese soup


  • 1cut away leaves of cauliflower and end of stalk.
  • 2cut "flowers" from the stem. slice the stem and cut it into cubes. cut the stems of the flowers in half lengthwise , cutting thru the flowers. leave pieces large. add to a 3 quart pot that has a lid. set aside.
  • 3peel and dice the onion. add to the pot.
  • 4add the water to the pot. place pot on high heat.
  • 5add bouillon cubes, pepper flakes, garlic powder, and black pepper. stir in bacon drippings. cover and bring to a boil.
  • 6reduce heat and cook, covered , for 20 minutes.
  • 7meanwhile, cube your cheese and measure your potato flakes. after the soup has cooked for 20 minutes add the cheese and return the lid for about 2 minutes to melt the cheese. then stir in the potato flakes. Serve.

Printable Recipe Card

About cauliflower and cheese soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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