Cream Cheese Cauliflower Soup. Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add in cream cheese and half and half; stir well.
Now that fall has arrived, thoughts turn to soup and all things comforting.
The soups we tend to think of for fall and winter are hearty soups that can often double as a meal.
This cauliflower cheese soup certainly fills those requirements!
You can cook Cream Cheese Cauliflower Soup using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Cream Cheese Cauliflower Soup
- Prepare 1 cup of vegetable stock.
- Prepare 1 head of cauliflower.
- Prepare 1 clove of garlic.
- It's 1/3 block of cream cheese.
- Prepare 1/2 can of condensed mushroom soup (with or without garlic).
- It's of Garlic croutons (garnish).
Cauliflower is riding a huge wave of popularity lately. This cauliflower cream cheese soup is a velvety addition to any dinner table. This is a contender for my favorite recipe in the book - just looking at it makes me want to polish off the whole bowl. It's mellow and cheesy and so lovely eaten on its own, but the meltingly soft, sticky, sweet roast onions piled in the middle really make it.
Cream Cheese Cauliflower Soup instructions
- Break cauliflower into pieces.
- Add cauliflower and garlic to crock pot.
- Add 1 cup of vegetable stock to crock pot.
- Let it sit for 4 hours on high.
- Add cream cheese, cream of mushroom soup, and ingredients from crock pot into a blender.
- Blend until smooth.
- Top with croutons.
- Enjoy :).
Melt the butter or margarine in a stockpot over medium high heat. In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. How is this creamy cauliflower soup healthy?