Cream of Cauliflower Soup Recipe

Name: Cream of Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower (you can use frozen); ¼ cup butter; ⅔ cup chopped onion; 5 tablespoons flour; 1 cup reserved juices (from cauliflower); 2 cups chicken broth or 2 cups bouillon; 2 cups half-and-half cream; ½ teaspoon Worcestershire sauce; ½ teaspoon salt; ¼ teaspoon pepper; 2 cups grated cheese

Servings: persons

1 head cauliflower (you can use frozen)
¼ cup butter
⅔ cup chopped onion
5 tablespoons flour
1 cup reserved juices (from cauliflower)
2 cups chicken broth or 2 cups bouillon
2 cups half-and-half cream
½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 cups grated cheese

1
Cut cauliflower into small pieces.
2
Cook in boiling water until tender, reserving one cup of liquid when done.
3
Cook onions in butter until tranlucent.
4
Add flour, then slowly add chicken broth, reserved liquid, light cream, salt, pepper, and worcestershire sauce.
5
Cook, stirring frequently, until mixture thickens and bubbles.
6
Add cauliflower.
7
Add cheese, SLOWLY (sprinkle, stir, sprinkle, stir), stirring constantly until the cheese melts.

1072

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 11 ingredients. The key ingredients include: 1 head cauliflower (you can use frozen), ¼ cup butter, ⅔ cup chopped onion, 5 tablespoons flour, and more.

Yes, Cream of 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.

Cream of Cauliflower Soup

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