Cream of Cauliflower Soup

  Lunch

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime.

Cream of Cauliflower Soup

Average Rating: 4.4375

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings (1-1/2 quarts).

Ingredients

  • 1/3 cup thinly sliced green onions (tops only)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 2-1/4 cups frozen cauliflower, thawed and chopped
  • 2 cups 1% milk
  • 1-1/2 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons dry sherry, optional
  • 1 tablespoon minced chives

Instructions

  • 1. In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
  • 2. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts

1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

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