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Cheesy Cauliflower Soup

By: Bunny Bostow from
Cheesy Cauliflower Soup
Cheesy Cauliflower Soup

"What is it about homemade soup that makes us want to linger over the bowl and enjoy every single bite? Whether you’re making it on a brisk Fall or Winter day or using your fresh garden vegetables in the Spring or Summer, soup is comfort food. We start Cheesy Cauliflower Soup by cooking cauliflower florets with onion ,chicken broth and bouillon. When you cut the stem out of the cauliflower head you’ll have large florets, take the large florets and break them down into smaller bite size florets. To make the creamy portion of the soup we make a roux. To make a roux we melt butter in a saucepan,add flour to it and whisk until you have a smooth mixture. You always want to cook the roux a few minutes while whisking to take the flour taste out of it. Whether you’re making a roux for this recipe or another recipe the amounts of flour and butter will always equal each other. If the recipe calls for 3 Tablespoons of flour, the butter will be 3 Tablespoons as well. I always found that little food fact helpful. I hope going over a few basics about the recipe will entice you to make it. Cheesy Cauliflower Soup is easy to make and absolutely delicious, comfort food at it’s best. ENJOY!"


  • 1 head medium head cauliflower,greens removed, washed and broken into florets
  • 1 medium onion diced
  • 1 can 14 ounce can chicken broth
  • 1 chicken bouillon cube or equivalent in chicken paste
  • 3 tablespoons Butter
  • 3 tablespoons flour
  • 3 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
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