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Cheddar Cauliflower Soup

January/February 2010

Your rating: None Average: 4 (232 votes)

Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.



READER'S COMMENT:
"This turned out great ! I also broke up the cauliflower with a potato masher and used half gouda (to give it a smoky flavor without the animal products) and half cheddar. This is fantastic for vegetarians if you use cheeses made with...
Cheddar Cauliflower Soup

36 Reviews for Cheddar Cauliflower Soup

04/27/2013
Anonymous
My favourite!

This delicious soup is one of my favourite meals of all time. I make it every couple of weeks,it is so warming and comforting.
I tend to add half broccoli and half cauliflower and have never added the lemon juice (always forget!). It is fantastic!

Comments
03/12/2013
Anonymous
delicious and easy

This soup is fantastic. I've made it twice now and loved it both times. I prepped the leeks and cauliflower in a food processor to get a smooth texture. Unlike other posters, I didn't feel the need to tweak the ingredients at all. The original recipe is flavorful and satisfying without any additional bells and whistles. I will be making this soup consistently from now on.

tastes great, simple
Comments
01/21/2013
Anonymous
Make it again and again

My whole family loves this soup. I've made it many times since it first appeared in the magazine. I make it as written and love the taste/texture. I do use an immersion blender to break up the pieces better. I don't find a need to change a thing.

Easy, delicious
Comments
01/02/2013
DON"T ADD THE LEMON JUICE

No matter how long I waited for it to thicken the lemon juice just currtled the whole pot of soup!!! It then tasted disgusting-what a waste!

easy
Comments (1)

20 comments

Anonymous wrote 2 years 25 weeks ago

I added the lemon juice just

I added the lemon juice just before serving--no problem with curdling.

12/15/2012
Anonymous
Rich and Creamy

Usually I don't tweak recipes until I've first made them as directed. But based based on quite a few reviews I adjusted the seasoning; turned out to be a little over-seasoned for my palate. Should you make this soup, and I highly recommend that you do, use the spices as called for. That having been said, I used green onions instead of leeks, added a minced clove of garlic, used nonfat versus low fat milk and substituted a reduced fat Mexican cheese blend for the cheddar, all of which I would do again. The result was a very rich, creamy soup, the perfect comfort food for a cold day.

Healthy, easy to make
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