Creamed Cauliflower Soup with Cheese

132 Reviews
99% would make this recipe again

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Preparation : 10 min Cooking : 20 min
160 calories/serving

Ingredients

6 cups cauliflower, or brocoflower, cut into florets 1 kg
1 clove garlic, finely chopped
1/2 onions, finely chopped 100 g
1 tbsp butter, unsalted 14 g
1 tbsp canola oil 15 mL
4 cups chicken broth 1 L
1/4 cup cream 15% 65 mL
1 1/3 cup Cheddar cheese, grated 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: cut the cauliflower into florets, finely chop the garlic and onion.
  2. Heat the butter and oil in a saucepan over medium-low heat. Add the onion and garlic and sauté 4-5 min, until translucent. Add the cauliflower and cook 2 min with stirring. Pour in the warm broth. Bring to a boil, then lower the heat, cover, and simmer about 20 min until very soft. Add a little salt and pepper.
  3. Purée the soup in a blender or food processor until smooth. Pour in the cream, half of the grated cheddar and adjust the seasoning. Put the soup back on the stovetop, add more broth if the soup is too thick, and reheat it throughout.
  4. Serve into bowls, adding the remaining cheese on top of each bowl.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. Cheese and cream should not be added before freezing, but later when the soup is reheated.

Nutrition Facts Table

per 1 serving (330 g)

Amount

% Daily Value

Calories

160

Fat

10 g

16 %

Saturated 5.5 g
+ Trans 0.1 g

28 %

Cholesterol

30 mg

Sodium

590 mg

24 %

Carbohydrate

11 g

4 %

Fibre

3 g

11 %

Sugars

4 g

Net Carbs

8 g

Protein

8 g

Vitamin A

8 %

Vitamin C

118 %

Calcium

16 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives ½
Fats 2
More info
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Reviews

132 Reviews (126 with rating only) 99% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Vegetables | Soups | British

Top Reviews

View All Reviews
april 23, 2009 | I would make this recipe again

Excellent soup. I added additional spices,like cummin, curry powder and all spices. It was really good. Also, I added some leftover broiled vegetable I had made the days before, like yam, green pepper and potatoes. I pureed the whole thing, then added the half-half cream and emental cheese. Truly delicious. I would serve it to guests.

Useful 6
Anonyme
october 20, 2021 | I would make this recipe again

This soup was AWESOME and super easy to make! My 3 year old even liked it which in our house means this recipe is a keeper :) I added 3 cloves of garlic because we are huge garlic fans and also because I didn't have any cream I added 2 tbsp of sour cream instead...Mmmmmmm!

Useful 4
Anonyme
october 20, 2021 | I would make this recipe again

This soup was delicious and so easy to make. My teenagers asked for seconds!!!

Useful 4

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