Cauliflower Soup

Southern Living
4 cups


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2 cups cauliflower flowerets
4 celery ribs, diced
3 carrots, chopped
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 cup milk
4 ounces pasteurized prepared cheese product, cubed
1/4 teaspoon salt
1/4 to 1/2 teaspoon pepper


Arrange cauliflower, celery, and carrot in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender; drain.

Cook soup and milk in large saucepan over medium heat, stirring occasionally, 5 minutes. Stir in cheese until melted. Add steamed vegetables, salt, and pepper; cook until thoroughly heated. Sprinkle with paprika.

Created date

October 2003