Cream Of Cauliflower Soup

Yield: 6 servings (serving size: 1 cup soup and 1 tablespoon cheese)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 2.7g
  • Saturated fat: 1.5g
  • Protein: 6.4g
  • Carbohydrate: 13.9g
  • Cholesterol: 6mg
  • Iron: 0.6mg
  • Sodium: 624mg
  • Calories from fat: 23%
  • Fiber: 3.6g
  • Calcium: 119mg


  • 1 tablespoon light butter
  • 1 1/2 cups chopped onion
  • 2 pounds cauliflower, trimmed and coarsely chopped (about 4 cups)
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 thyme sprigs
  • 1 cup fat-free half-and-half
  • 2 tablespoons all-purpose flour
  • 6 tablespoons reduced-fat shredded sharp Cheddar cheese


  1. Melt butter in a 3-quart saucepan over medium heat; add onion, and cook 5 minutes, stirring constantly, until tender. Add cauliflower and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.
  2. Combine half-and-half and flour, stirring with a whisk; add to cauliflower mixture. Bring to a boil; reduce heat, and simmer 2 minutes, stirring often. Remove and discard thyme. Cool 15 minutes.
  3. Place half of cauliflower mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining cauliflower mixture. Ladle into bowls; sprinkle each with cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cream Of Cauliflower Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy