Cauliflower Cheese Soup

Kathleen Riemer




★★★★★ 1 vote


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  • ·
    1/2 cup (1 stick) butter
  • ·
    1/2 cup all-purpose flour
  • ·
    3 cans (14-ounces each) ready-to-use chicken broth
  • ·
    1 head cauliflower, trimmed and chopped
  • ·
    1 small onion, diced
  • ·
    1 teaspoon black pepper
  • ·
    1 cup (1/2 pint) heavy cream
  • ·
    3 cups (12-ounces) shredded cheddar cheese

How to Make Cauliflower Cheese Soup


  1. In a medium skillet, melt the butter over medium heat. Add the flour and stir until well combined and browned; set aside. In a soup pot, combine the broth, cauliflower, onion, and pepper over high heat; bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the cauliflower is very tender. Stir in the butter mixture until the soup is thickened. Slowly stir in the heavy cream; mix well. Add the cheese 1 cup at a time, mixing well after each addition, until the cheese is melted.

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About Cauliflower Cheese Soup

Course/Dish: Vegetable Soup

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