By Rita~ on January 03, 2003
Photo by *Parsley*
Photo by *Parsley*
"Hearty Comfort FOOD!!!"
Serving Size: 1 (106 g)
Servings Per Recipe: 8
"I made this for a potluck and got nothing but compliments. I didn't have pepper jack cheese on hand, so I just used cheddar and added a 4-oz can of diced green chilies to give it some kick, which seemed to work fine."
"The family enjoyed this soup especially my DD. I didn't have monterey jack pepper cheese just plain ole monterey and used a homemade mix for the onion soup mix."
"This is a lovely creamy and cheesy soup. I wasn't over the moon with the background taste of the onion soup mix. Next time I think I will use fresh onions and chicken broth. My husband thought it was great. I just used the wand blender and it worked great. Thanks for a very good recipe."
"This is yummy! I used half an envelope of onion soup mix & a bouillon cube to start. Also added some chopped carrot. I used the wand blender which worked great. Had Habanero Jack cheese to go with the cheddar."
"Very nice soup - DH especially loved it. I made a few changes: chili powder instead of paprika (ran out) and mustard powder for the curry (made curry yesterday, didn't want a repeat of flavor). I added a chopped onion and a handful of chopped carrots. I also wasn't crazy about the onion soup mix-y taste, but on the whole this was a keeper! Oh, I used my handy-dandy wand blender too."
"I love broccoli, but the DH doesn't. That is what led me to this soup. YUMMY! Quick, easy, delicious and even has a veggie in it! It is perfect!"
"This soup was delicious, easy, and quick to make. By pureeing the ingredients with my wand immersion blender I am able to disguise vegetables (cauliflower and onions) that my dear ones would otherwise refuse. The only change I made to this hearty, nutritious soup was to use smoked paprika instead of regular, and since the soup was such a hit, I will continue to make it with that variation. Thank you for submitting this recipe."
"Great Soup Rita. We all enjoyed it. I added extra cheese (about 1 cup) and extra seasoning too. Served this with some triscuits. Very good! We will definitely make this again. Thanks!"
"This was great! We were in the mood for something different, and this definately fit the bill. Sadly we didn't have a blender with us (cooked this in an extended stay hotel) so I just tried my hardest to mash the chunks down a lot. Even without it being supersmooth-we enjoyed it."
"My rating is long overdue because I have been making this fantastic soup at least once a fortnight (once every two weeks) throughout this Australian winter. Everybody loves it (and I have served it to at least 20 different people). Here are my changes because I usually feed a crowd and because our Aussie cauliflowers are huge. I use a huge cauliflower and then double the rest of the ingredients, except for the flour (I only use 4-5 tablespoons). That said, I then go overboard with the cheeses and spices. We are cheese and spice fans. I use 250 grams (8 ounces or two cups) each of sharp cheddar and Mersey Valley Peppercorn (we don't have monterey jack in Australia, and no equivalent gouda), and one teaspoon each of paprika and curry. Thanks so much Rita for a recipe that caters for all our taste buds -- from the 16-year-old almost vegetarian to the 96-year-old fussy eater (who is actually the hardest one to feed)."
"Oops! I almost forgot to mention....my blender was broken so instead of pureeing, I simply used my hand mixer right in the pot before adding the cheeses. It worked great leaving tiny nuggets of vegetables giving the soup a wonderful texture. Hearty and satisfying "feel good" soup."
"I brought this soup to a soup pot luck and everyone loved it. "
"Must be about the best cauliflower soup ever! Cheesy, creamy and comforting! In lack of Monterey Jack I used processed cheese with green peppers in it, very good any way1"
"A tasty soup that is low in calories, fat & colesterol! I scaled the recipe in half for the 2 of us and used a mix of extra old cheddar & provolone cheese as that was all I had on hand. I wouldn't use the provolone another time as it went stringy instead of melting. I used - and recommend - Copycat Lipton's Onion Soup Mix (#24952) by Miller. Thanx Rita! "
"I made this today to for lunch. It was quick and easy. I used monterey jack cheese and cheddar. I enjoyed it a lot and froze the leftovers for lunches. I will use a sharper cheddar next time and not over blend the cauliflower. This is a keeper."
"very very good. what a nice blend of flavors. comfort food at its finest. i used broccoflower and the color wasn't as appealing as it could have been :-) , but the taste made up for it. a definate keeper."
"This really IS comfort food! The pepper-jack cheese and the onion soup mix make this soup so flavorful. I followed the recipe exactly as written and I wouldn't change a thing! It was just the right cosistancy after pureeing and adding the cheeses. Thanx for this recipe. I'll be making this many times this fall and winter."
"I used frozen California Vegie mix (broccoli, cauliflower and carrots) and cheddar cheese instead of Velveeta. It was great! We ate every bit! Thank you"
"I really enjoyed this soup! My husband loved it too! It was nice and creamy with just the right amount of cheese. I used a bag of grated colby and monterey jack. Next time I will use the pepper jack. Thanks for a yummy recipe!"