Cauliflower Soup Recipe

Name: Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. frozen cauliflower or 1 large fresh head; 1 medium onion; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 can mushrooms, drained; 2 chicken bouillon cubes; 8 oz. Philly cream cheese; 5 oz. Cheddar cheese; 1/4 c. margarine; 2 c. milk

Servings: persons

2 pkg. frozen cauliflower or 1 large fresh head
1 medium onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms, drained
2 chicken bouillon cubes
8 oz. Philly cream cheese
5 oz. Cheddar cheese
1/4 c. margarine
2 c. milk

1
Cook cauliflower until tender.
2
Save 2 cups of water and dissolve bouillon in water, set aside.
3
Saute diced onions in margarine.
4
Add 2 cans soup to onions and stir until smooth.
5
Add broth and milk and stir until smooth.
6
Cook over medium heat.
7
In a saucepan, cut up cheese into chunks and add about 2 cups soup mixture to cheese.
8
Cook until cheese melts (stir).
9
Add cheese mixture to soup mixture.
10
Add vegetables, salt and pepper to taste.
11
Stir constantly.

734

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: 2 pkg. frozen cauliflower or 1 large fresh head, 1 medium onion, 1 can cream of mushroom soup, 1 can cream of chicken soup, and more.

Yes, Cauliflower 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 Soup

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