Recipe by Oxmoor House January 2002


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

108 calories; fat 2.7g; saturated fat 1.5g; protein 6.4g; carbohydrates 13.9g; cholesterol 6mg; iron 0.6mg; sodium 624mg; calories from fat 23%; fiber 3.6g; calcium 119mg.