Cream Of Cauliflower Soup

Cream Of Cauliflower Soup

Oxmoor House JANUARY 2002

  • Yield: 6 servings (serving size: 1 cup soup and 1 tablespoon cheese)


  • 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


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.

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.

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.

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

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Cream Of Cauliflower Soup recipe