soups stews and chili

Cauliflower Cheese Soup

This velvety soup will be your best friend on a chilly day. Make it a meal by serving it with a slice of crusty bread for dipping. The kids will love it, too!
5 min
PREP TIME
20 min
COOK TIME
240
CALORIES
7
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 1 tablespoon (15 milliliter) butter or margarine
  • 1 cup (250 milliliter) chopped onion
  • 1 head cauliflower, cut up (6 cups/1.5L)
  • 1/2 cup (125 milliliter) Parmesan and Herbs
  • 3 cups (750 milliliter) chicken or vegetable broth, sodium reduced
  • 1 1/2 cups (375 milliliter) 10% half & half cream
  • 1 1/2 cups (375 milliliter) shredded cheddar cheese

Preparation

  • 1 In a large saucepan, melt butter over medium heat; add onions and cauliflower then sauté for 2 to 3 minutes. Add Club House Parmesan & Herbs Signature Blend and chicken broth. Cover and simmer 15 to 20 minutes or until cauliflower is tender.
  • 2 Purée with hand blender or let cool slightly then blend in batches in blender or food processor. Stir in cream and cheese until smooth. Reheat, if necessary to heat through.
  • 3 Test Kitchen Tips:
    o Thin soup with additional cream or broth if desired.
    o For a less rich soup use 5% cream or milk.
    o Reserve about 1/2 cup (125 mL) of the cheese to sprinkle on top of individual servings.

NUTRITION INFORMATION

(per Serving)

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