Cauliflower Soup

Cauliflower Soup
Yield:
12 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
water 48 fl oz [1.4 kg] 1-1/2 qt. [1.5 L]
cauliflower florets, chopped 1 lb. [590 g] 3 qt. [3 L]
butter 3 oz. [85 g] 6 Tbsp. [90 mL]
salt 6 g 1-1/2 tsp. [7 mL]
milk 48 fl oz [1.4 kg] 1-1/2 qt. [1.5 L]
Philadelphia Light Brick Cream Cheese Spread, cubed 12 oz. [340 g]
Kraft Shredded Monterey Jack Cheese 4-1/2 oz. [130 g] 1 cup [280 mL]
cauliflower florets, halved, sauteed 3 oz. [85 g] 12 each
fresh chives, chopped 12 g 1/4 cup [50 mL]
water 8 fl oz [225 g] 1 cup [250 mL]
cauliflower florets, chopped 3-1/2 oz. [100 g] 2 cups [500 mL]
butter 15 g 1 Tbsp. [15 mL]
salt 1 g 1/4 tsp. [1 mL]
milk 8 fl oz [225 g] 1 cup [250 mL]
Philadelphia Light Brick Cream Cheese Spread, cubed 2 oz. [60 g]
Kraft Shredded Monterey Jack Cheese 3/4 oz. [20 g] 3 Tbsp. [45 mL]
cauliflower florets, halved, sauteed 15 g 2 each
fresh chives, chopped 2 g 2 tsp. [10 mL]

Directions

Bring water, chopped cauliflower, butter and salt to boil in saucepan on medium heat; simmer on medium-low heat 30 min. or until cauliflower is tender.

Stir in milk, cream cheese spread and Monterey Jack cheese; cook on low heat until cheeses are melted, stirring constantly. Remove from heat. Puree until smooth; return to stove top. Cook until heated through.

For each serving: Ladle 1 cup (250 mL) soup into bowl. Garnish with 2 sauteed cauliflower floret halves and 1 tsp. (5 mL) chives.

Kraft Kitchens Tips

Make Ahead
Chopped cauliflower can be cooked as directed ahead of time; cool, then refrigerate up to 2 days. When ready to serve, reheat in saucepan. Add milk, cream cheese spread and Monterey Jack cheese; continue as directed.

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Nutritional Information
Calories
 230
Total fat
 17 g
Saturated fat
 10 g
Cholesterol
 55 mg
Sodium
 530 mg
Carbohydrate
 10 g
Dietary fibre
 1 g
Sugars
 8 g
Protein
 10 g
Vitamin A
 20 %DV
Vitamin C
 45 %DV
Calcium
 25 %DV
Iron
 2 %DV