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

04/27/2013

Anonymous

Recommends this recipe

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.

Pros: tastes great, simple

Comments

01/21/2013

Anonymous

Recommends this recipe

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.

Pros: Easy, delicious

Comments

01/02/2013

katherine_135

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!

Pros: easy

Comments (1)

20 comments

Anonymous wrote 17 weeks 4 days ago

I added the lemon juice just

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

12/15/2012

Anonymous

Recommends this recipe

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.

Pros: Healthy, easy to make

Comments