Campbells low sodium chichen broth, a bit of water, celery, green onion, lots of caulifower, peper, a pat of butter.

cook til soft,

puree in blender, add heavey cream ...yummmmmmmm

this works the same for broccoli and just cream of chichen,,,

good way to get your veggies in.

What do you mean about the cream of chicken?

add some chicken pieces to finished soup, cream of cricken, base recipe is same. I do both, for chicken need more chicken stock

sounds really good. sue

Anyone tried this using soy milk or skim evaporated rather than heavy cream?

Sound tasty. I'm going to try the soup this week.

We will be making this recipe today....I "love" cream of cauliflower soup.......Thanks

This soup is just what I wanted.....I left some of the cauliflower out then added it to the finished soup for some texture. I seasoned it with garlic powder, onion powder, a bit of seasoned salt and some curry powder....OMG !! it was amazing...

How much of everything are you using? Should the chicken broth cover the cauliflower when your cooking it? Ti sounds good

I make this but a little different. I use bouillon powder instead of the premade broth and add cubed cheddar in the blender before I puree the whole thing. I've also made it and kept the cauliflower as the base veggie, but also added spinach, zucchini, broccoli, mushrooms...

This soup is great for after dental work or when you're sick or for those cold winter days when you want a nice bowl of hot soup. My kids LOVE this soup, too, so I make triple batches -- good way for them to get their veggies in, too

As for amounts, I use 4-5 cups of water, add 1 tbsp of chicken bouillon powder (like OXO) and 1/2 - 3/4 of a head of cauliflower. Cook until soft. In the mean time, add 1/4 cup each of heavy cream and cubed cheddar chunks (sharper the better) and some pepper to your blender. When the cauliflower is really soft, pour the whole potful (broth and all) into the blender and puree for about 30 seconds. OMG, this is soooo good! If you're adding other veggies, just throw them in with the cauliflower and increase the broth/cream/cheese as needed.

You could use a lower fat milk/soy/etc. but it will be thinner/less creamy, of course. The cauliflower is what helps make it nice and thick so it should still be great. Oh, BTW, if you're not big on cauliflower you don't taste it much. Have fun and experiment with different ingredients (including bacon bits, different broth flavours, bits of chicken or beef, all kinds of veggie combinations).

sorry I was away and missed the last 2 posts.

I used a "huge" head of cauliflower, the broth just came to the top of my chopped cauliflower...I added a pat of butter...simmered until done and removed about a cup of the cooked to add for texture at the end ....then used my Braun hand held blender until smooth. My seasonings were...onion powder, curry powder and pepper....all to taste. Then added back the cup I had taken out....served with grated cheddar and crispy bacon as toppings. I was a huge hit!!! I froze a couple of bowls for another day....that's the best!!

Thanks so much .. I'll try it tonight

I forgot to mention the 250 ml. of creamo.....added after it was blenderized.....oooooops!! sorry.