Cheddar Cauliflower Soup

From EatingWell: January/February 2010

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...

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31 Reviews for Cheddar Cauliflower Soup

09/06/2010

Anonymous

I loved this soup, even made exactly as written. It definitely was missing something, but simply using chicken broth the second time I made it was an enormous improvement.

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08/23/2010

Anonymous

Delicious with recommended modifications! As others have noted, I substituted low-sodium chicken broth for the water, doubled the salt/pepper/bay leaves. Added paprika, cayenne and nutmug and low-fat, organic turkey bacon which I crumbled and blended into the soup at the end. This was a huge hit, my boyfriend who never likes cauliflower couldn't get enough. Served with a simple salad, it was a complete meal.

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07/30/2010

Anonymous

I used chicken broth in place of water, I also almost tripled the amount of salt and pepper since my boyfriend and I really like a lot of flavor. Since I had a feeling it was going to be a tad bit on the bland side, I crisped up some bacon (I know this omitted the healthiness of the recipe but it was worth it) I suppose someone could use turkey bacon instead, either way it was incredibly yummy! I did not have leeks available at the local supermarket so I used regular old onion in place of it and it was amazing! My boyfriend and I will be making this over and over and I plan on having guests over and this is on the menu! I suppose with all the substitutions it really changed this recipe but I think its still an amazing base with a lot of potential.

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03/23/2010

Anonymous

Good and easy. It did taste similar to potatoe soup. I used low sodium chicken broth so didn't add much salt. I also used only one cup of Sargento's Bistro sharp Wisconsin and Vermont shredded cheese with real bacon. this gave it a good flavor. I blended about 2/3 or so of entire batch so it was a nice think delicious and filling soup. Yes, I would make it again!

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03/14/2010

chumlette

I loved this but honestly, changed it to suit my leftovers. I made a lot of substitutions and added some leftover cooked lean ground beef that I had cooked for another dish with some light butter, cinnamon, and pine nuts. But this is a great basic recipe to get me to like cauliflower and it is easy to change it depending on what you have in the cupboard. For me, I only had fat free milk, so used that but substituted fat free half and half for the final half-cup of milk. Took other people's suggestions and substituted chicken broth for half of the water, too. I used 2% sharp cheddar b/c that was all I had and added a couple of drops of worcestershire sauce at the end, along with some nutmeg (just b/c I always add a pinch of that to cream soups). I also had to substitute whole wheat pastry flour for the all purpose, b/c again, that is what I had (though I use that in milk gravies all the time with no ill effects. I thought the final product was great, but it probably had a different look (and clearly a different taste) than if I had used the ingredients listed. I gave it five stars b/c it was so adaptable and a great basic recipe.

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