This soup is the very rich and holds its warmth very well on these cold days. I love to serve this with grated cheddar cheese on top, or topped with fresh herbs. It’s easy to cook for a crowd, and is actually quite simple to make.

I’ve done a version of this recipe with broccoli as well, but since I had a ton of cauliflower to use for Hospitality Sunday this week, here we are! I usually triple or quadruple this recipe, but I’ve included the smaller version of the proportions to hopefully make it more reasonable for the average person. If you’re only cooking for 1-2, don’t worry – leftovers are nothing to fear!

Scroll down for the recipe!

Cream of Cauliflower Soup
Serves 6

Ingredients:
4 c. chicken broth
1 (10-3/4 oz.) can cream of celery soup or cream of mushroom soup
2 c. chopped cauliflower
1 c. peeled, chopped potato
1/4 c. butter
1 medium onion, chopped
1/4 c. all-purpose flour
1 can evaporated milk, with enough milk added to make 2 c.
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. shredded cheddar cheese
Fresh parsley, to garnish (optional)
Paprika or cayenne, to garnish (optional)

Directions:
(1) Mix the broth and soup a large saucepan.  Bring to a boil over medium-high heat.  Add cauliflower and potatoes; return to a boil and reduce heat. Simmer, uncovered, for 5 minutes or until vegetables are tender.

(2) Heat butter in a medium frying pan over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into the pan. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well.

(3)  Stir milk mixture into vegetable mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into serving bowl. Top with cheddar, and/or fresh parsley and paprika.

Come again!

Suzanne

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