Cauliflower-Cheese Soup Recipe

Name: Cauliflower-Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons reduced-fat margarine or light butter; 1/2 cup chopped onion or leek (white and light green portions only)(see Notes); 1 1/2 teaspoons crushed fresh garlic; 4 cups fresh or frozen cauliflower florets; 2 1/2 cups water; 1 1/2 teaspoons chicken or vegetable bouillon granules; 1/2 teaspoon dried marjoram; 1/2 teaspoon ground white pepper; 1 cup evaporated nonfat or low-fat milk; 1/2 cup plus 2 tablespoons shredded sharp Cheddar cheese

Servings: persons

3 tablespoons reduced-fat margarine or light butter
1/2 cup chopped onion or leek (white and light green portions only)(see Notes)
1 1/2 teaspoons crushed fresh garlic
4 cups fresh or frozen cauliflower florets
2 1/2 cups water
1 1/2 teaspoons chicken or vegetable bouillon granules
1/2 teaspoon dried marjoram
1/2 teaspoon ground white pepper
1 cup evaporated nonfat or low-fat milk
1/2 cup plus 2 tablespoons shredded sharp Cheddar cheese

1
For Easy-to-Chew and Soft Diets:
2
Place the margarine or butter in a 3-quart pot and melt over medium heat.
3
Add the onion or leek, cover, and cook for several minutes, or until the vegetable starts to soften.
4
Add the garlic and cook for 30 additional seconds.
5
Add the cauliflower, water, bouillon granules, marjoram, and pepper to the pot.
6
Cover and bring to a boil over high heat.
7
Reduce the heat to a simmer and cook for about 10 minutes, or until the vegetables are soft.
8
Stir the evaporated milk into the soup.
9
Puree the soup with a hand-held blender until smooth.
10
Add the cheese to the pot and, stirring constantly, cook over medium heat for a minute or 2, or just until the cheese has melted.
11
Serve hot.
12
For Smooth/Pureed Diets:
13
Working in batches, puree the entire pot of soup in a standing blender until smooth (see Notes).

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons reduced-fat margarine or light butter, 1/2 cup chopped onion or leek (white and light green portions only)(see Notes), 1 1/2 teaspoons crushed fresh garlic, 4 cups fresh or frozen cauliflower florets, and more.

Yes, Cauliflower-Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower-Cheese Soup

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