Cheddar Cauliflower Soup

Loved this soup, great for a cold day. I used my immersion blender after adding flour and it gave it a nice consistency. Didn't have lemon so I put in a small amount of reduced fat sour cream. It was quick and easy too.

This was delicious! Even my two year old ate it up! I followed the directions exactly, and we sopped up the bottom of our bowls with some garlic bread. I will be making this again soon!

DONT 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 Cons: DON'T add the lemon juice

Cauliflower cheddar soup I loved this. I have never cooked with leeks before but this was very easy. Didn't have a bay leaf, so added a bit of thyme. Pros: Delicious

Yummy!!! I made this exactly as the recipe depicts other than using sharp cheddar instead of extra sharp because I didn't have it. I am a vegetarian so I used water like the recipe said. It came out good but I felt like it needed something extra. I added some extra salt & pepper and a sprinkle of ground cayanne pepper to my individual bowl and it made a huge difference. Brought out the flavors of the soup while giving it a little zing. Pros: Easy to make, small list of ingredients, easy clean up, fast

Yummy!!!I made this exactly as the recipe depicts other than using sharp cheddar instead of extra sharp because I didn't have it. I am a vegetarian so I used water like the recipe said. It came out good but I felt like it needed something extra. I added some extra salt & pepper and a sprinkle of ground cayanne pepper to my individual bowl and it made a huge difference. Brought out the flavors of the soup while giving it a little zing.Pros: Easy to make, small list of ingredients, easy clean up, fast

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 vegetable rennett instead of calf rennett. Definitely a keeper!

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 vegetable rennett instead of calf rennett. Definitely a keeper!

My husband raved over it... went back for a 2nd bowl (I was too full from the first) and he doesn't even usually like cauliflower!I did make a few changes: chicken broth instead of water, 2 bay leaves, a cube of chipotle bullion, chopped fresh garlic. I did a few presses with my immersion blender before adding the flour/milk. It was chunky, creamy, Delicious!

My husband raved over it... went back for a 2nd bowl (I was too full from the first) and he doesn't even usually like cauliflower! I did make a few changes: chicken broth instead of water, 2 bay leaves, a cube of chipotle bullion, chopped fresh garlic. I did a few presses with my immersion blender before adding the flour/milk. It was chunky, creamy, Delicious!

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.

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.

I made this on Sunday. Quick and easy and absolutely loved it. To serve I shredded a little sharp cheddar on top, added a touch more salt and ground peppar. My husband who does not like cauliflower, thought this was good..he said it reminded him of potato soup.

This was a delicious healthy soup that paired nicely with the salmon salad sandwiches from this issue. Would also be good with a ham or tuna sandwich or a BLT or a smoked salmon and cucumber sandwich. I added lots of freshly ground pepper to my bowl, which really perked it up.