Prep 10 mins
Cook 15 mins
I love this soup! My kids like it pureed really smooth, but I tend to like it a little "lumpier." You can puree it as smooth as you like.
- 2 heads cauliflower, washed and broken into flowerets
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 3 vegetable bouillon cubes
- 4 ounces reduced-fat cream cheese, softened (or use regular)
- 1 cup half-and-half (or evaporated milk)
- 1⁄4-1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 2 teaspoons parsley
- 2 cups shredded cheddar cheese or 2 cups shredded American cheese
- Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
- Lower heat medium.
- Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
- Add in shredded cheese; stir frequently until heated through and cheese is melted.
- Remove from heat. Puree in batches in blender or food processor. Serve.
I had to change it a little just because I didn't have everything. I used regular cream cheese, chicken bouillon cubes, evaporated milk (the whole 12 oz can), garlic salt (and omitted the other salt), and no parsley. I also used sharp cheddar because my dad's cardiologist said you can less sharp cheddar for the same taste. I used 1 cup- next time I might use a little more than that.
I'm not a soup eater, but my two roommates LOVE this, and devour it every time I make it. I used chicken stock (its what I have) instead of the bouillon cubes and water. a half recipe fits in my blender perfectly.
My family enjoyed this soup. My only complaint was that the cream cheese never seemed to completely incorporate itself into the soup. It looked a little "grainy". It didn't affect the taste at all, just the texture (that's why only 4 stars). That being said the flavour of this soup gets better & better with age. The leftovers kept getting yummier! thanks for the recipe!