*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Using a reviewer's suggestion I made this a cream of cauliflower soup- pureed cooked vegetables and used chicken broth instead of vegetable broth. I reserved some of the cooked cauliflower florets and add them as a garnish at the end
This recipe was great but I made a few changes. I used chicken broth instead of vegetable. I added a pinch of nutmeg and pureed the soup so it was smooth. Then I threw in some leftover cooked kielbasa which added some flavor. It was very easy!
This was my first experience with vegetable broth and I really liked it! I made this soup with breadsticks for dipping and used plenty of salt and pepper (we like everything well-seasoned) and my husband and I both really enjoyed it. I did thicken with about 2 Tbsp cornstarch mixed in 1/4 cup or so of water adding this mixture with the milk and simmering a few more minutes. Other than that I made no changes and we thought it was a really great soup - creamy and satisfying.
This is the first time that I have made cauliflower soup. It was delicious! For serving I sprinkled the top with toasted sourdough "homestyle" cheese croutons. Everyone raved about this soup. Thanks for a great recipe!
Very good. I used an immersion blender to make the soup creamier added only enough milk to give it a creamy texture. Only improvement I would make is to use half&half or cream...will try a little cheese in it next time.