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Cauliflower Soup

Yield 4 cups


  • 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
  • Paprika

How to Make It

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

  2. 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.