Cauliflower Cheese Soup
This soup is easy and delicious. I make it for our family reunion and it is always a hit."Very good and easy to make. I used cream of broccoli soup instead, shredded the onion and added shredded zucchini and finely cubed potatoes, and used some gruyere cheese I had in the fridge." - pineapplebutter
Yield: 6 Ready in 45 minutes
favorite of 289 people 154 people want to try
Verified by stevemur
|2 tablespoonsButter or margerine|
|1/2 cupCarrots; shredded|
|1/4 cupOnion; chopped|
|2 10.75-oz canCream of Potato soup; undiluted|
|1 7-oz canCorn; whole kernel, drained|
|2 cupsCauliflower; fresh or frozen florets, cooked just until tender|
|1 cup( 4 oz.)Cheddar cheese; shredded|
|1/2 cupProvolone or mozzarella cheese; shredded|
|1/8 teaspoonPepper; black|
Cauliflower Cheese Soup Preparation
In a saucepan, heat first four (4) ingredients until carrots are tender.
Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheeses and pepper. Serve immediately.
NOTE: This soup can be doubled or tripled and also freezes well.
This recipe can be doubled or tripled to serve larger crowds. Also freezes well for later use.
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