Cheesy Cauliflower Soup

    (380)
    45 min

    A smooth and cheesy soup, which is perfect for those cold winter nights. Cauliflower is simmered with potatoes, celery, carrots, milk and Cheddar. Serve with a crusty bread roll.


    348 people made this

    Ingredients
    Serves: 4 

    • 175ml water
    • 100g cauliflower, chopped
    • 150g cubed potatoes
    • 65g celery, chopped
    • 65g carrots, diced
    • 4 tablespoons chopped onion
    • 50g butter
    • 4 tablespoons plain flour
    • 750ml milk
    • salt and pepper to taste
    • 115g Cheddar cheese, grated

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots and onion. Boil for 5 to 10 minutes or until tender. Set aside.
    2. Melt butter in separate saucepan over medium heat. Stir in flour and cook for 2 minutes. Remove from heat and gradually stir in milk. Return to heat and cook until thickened. Stir in vegetables with cooking liquid and season with salt and pepper. Stir in cheese until melted and remove from heat.

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    Reviews & ratings
    Average global rating:
    (380)

    Reviews in English (298)

    by
    255

    This can be a tasty low-fat soup. I omitted the butter and added chicken stock instead of water and used skim milk. Also, increased the onion and added 2 cloves of garlic. I, then blended the whole thing. Don't forget salt, though because it needs it. The carots and cheese give it a pleasing golden hue. The result was a 200 calorie, 6g fat soup with very good flavor.  -  28 Oct 2005  (Review from Allrecipes US | Canada)

    by
    237

    I gave this 5 stars because I used this recipe in addition to another to get a fabulous result. I used 4 c. chicken broth and 1 c. fat free 1/2 and 1/2 as my liquids. I used 3 ribs of celery with their leaves, one whole carrot small diced, 1/2 large onion diced, a whole large head of cauliflower cut into florets and left out the potatoes completely. I used salt, pepper and thyme leaves as my seasonings and after cooked until everything was very tender, I processed in batches in my food processor(leaving some chunks for texture). I then returned to my soup pot and slowly stirred in about 1 1/2 c. of cheddar. Delicious!!!  -  03 Nov 2004  (Review from Allrecipes US | Canada)

    by
    138

    This recipe was great! I did, however make some additions to it which made it even better. I added chicken broth instead of the water. I also had some leftover brocolli, spinach, and half of a tomato which I also added. In addition to that, I minced my veggies in the food processor instead of chopping them, which cut down on the cooking time of my soup. All in all it turned out just wonderful. Thank you for such an easily adjustable and yummy recipe.  -  25 Nov 2002  (Review from Allrecipes US | Canada)

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