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Cream of Cauliflower Soup




Source of Recipe


Ruth Worden in Taste of Home Magazine – October/November 2006


Recipe Introduction


Mike and I weren’t really impressed with this soup (we thought it was a little dull), but Jessica liked it a lot and I thought it might be worth trying to roast the cauliflower and change the cheese to a Gruyere or Swiss, so I am saving the recipe. The only changes that I made was to use ‘Better than Bouillon’ in place of the granules and to cook this on the top of the stove.


List of Ingredients




1 large head cauliflower, broken into florets
2 c. chicken broth
2 T. reduced-sodium chicken bouillon granules
2 c. half-and-half
2 c. milk
1 medium carrot, shredded
2 bay leaves
1/4 t. garlic powder
1/2 c. mashed potato flakes
2 c. (8 oz.) shredded cheddar cheese
Paprika


Recipe



In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender.

Mash cauliflower. Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes; cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.

In a blender, process soup in batches until smooth (or use an immersion blender). Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.

Serves 8 (2 quarts).