Cream of Cauliflower Cheese Soup

Name: Cream of Cauliflower Cheese Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 serving(s)
Ingredients: 2 head cauliflower, washed and broken into flowerets; 118.29 ml chopped onion; 1 garlic clove, minced; water; 3 vegetable bouillon cubes; 113.39 g reduced-fat cream cheese, softened (or use regular); 236.59 ml half-and-half (or evaporated milk); 1.23-2.46 ml salt, to taste; 2.46 ml pepper; 2.46 ml paprika; 9.85 ml parsley; 473.18 ml shredded cheddar cheese or 473.18 ml shredded American cheese

Submitted by *Parsley*

"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."

Download

photo by *Parsley*

Ready In:: 25mins
Ingredients:: 12
Serves:: 10

ingredients

2 head cauliflower, washed and broken into flowerets
118.29 ml chopped onion
1 garlic clove, minced
water
3 vegetable bouillon cubes
113.39 g reduced-fat cream cheese, softened (or use regular)
236.59 ml half-and-half (or evaporated milk)
1.23-2.46 ml salt, to taste
2.46 ml pepper
2.46 ml paprika
9.85 ml parsley
473.18 ml shredded cheddar cheese or 473.18 ml shredded American cheese

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

katie_jarvis
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.

PinkPanther
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!

um-um-good
What a great soup! I had no cream chesse, so I omitted that, and substituted 1tsp. dried dill for the parsley, but otherwise stuck to the recipe. The results were outstanding! Hubby came dragging in from work swearing he wanted no dinner but this changed his mind! Will make again for sure. Thanks again, Parsley! :)

Noor.Khalid
i made this soup once because i had a similar soup at a deli once.. and it turned out a big hit in my house.. my mother loves it so much she begs me to make it.. it's so easy to make which makes it even better.

rachealmdavis