Cream of Cauliflower Soup with Cheese Recipe

Cream of Cauliflower Soup with Cheese Recipe

6 first-course servings



1/2 cup chopped onion

2 cloves garlic, minced

2 tablespoons flour

3 1/2 cups reduced-sodium fat-free chicken broth

12 ounces cauliflower, cut into florets

1 large Idaho potato, peeled, cubed

1/4-1/2 cup fat-free half-and-half or fat-free milk

3/4 cup reduced-fat Cheddar cheese

Salt and white pepper, to taste

Ground mace or nutmeg, as garnish


Saute onion and garlic in lightly greased saucepan until tender, about 10 minutes. Stir in flour, cook about 1 minute longer. Add broth, cauliflower, and potato, and heat to boiling, reduce heat and simmer, covered, until vegetables are tender, 10 to 15 minutes. Remove about half the vegetables from the soup with a slotted spoon and reserve. Puree remaining soup in food processor or blender until smooth.


Return soup to saucepan, stir in reserved vegetables, half-and-half, and cheese. Cook over low heat, stirring, until cheese is melted 3 to 4 minutes. Season to taste with salt and white pepper, sprinkle each bowl of soup with mace.


Per Serving:

Calories: 98

% of calories from fat: 22

Fat (gm): 2.4

Saturated fat (gm): 1.1

Cholesterol (gm): 7.6

Sodium (mg): 214

Protein (gm): 5.5

Carbohydrate (gm): 13.6

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