Creamy Cheesy Cauliflower Soup
Delicious! I make this frequently in cooler weather."We loved this soup! I happen to have some wild rice left over in the fridge and added it, to my bowl, after a few bites, and a sprinkle of lemon juice and it was even more tasty. Even without the rice, the splash of lemon adds a zesty taste to it. I also used sharp cheddar cheese to this and it turned out great. I'm not a Velveeta fan. I didn't have celery seeds but put in real celery and boiled it with the cauliflower instead. Next time I'll add some garlic and leeks. This recipe has a lot of potential for creative through-ins. Bee, From Elgin, IL" - bonwad
Yield: 8 Ready in 45 minutes
favorite of 504 people 357 people want to try
Creamy Cheesy Cauliflower Soup Preparation
In Dutch oven combine cauliflower and a small amount of lightly salted water. Bring to a boil; reduce heat. Simmer, covered, for 8 to 10 minutes or until tender. Drain cauliflower; set aside in medium bowl.
In the same Dutch oven melt butter. Stir in flour, celery seed and pepper.
Add half and half and broth all at once. Cook and stir until slightly
thickened and bubbly. Cook and stir for 1 minute more. Add cooked
cauliflower. Using a potato masher, mash some of the cauliflower to
slightly thicken the soup.
Add cream cheese and velveeta. Cook over very low heat for 5 minutes or until cheeses are melted, stirring occasionally. Season to taste with salt if desired.
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