Cauliflower Soup

Cauliflower Soup
12 servings, 1 cup each


Ingredients Weights Measures
water 48 fl oz 1-1/2 qt.
cauliflower florets, chopped 1 lb. + 5 oz. 3 qt.
butter 3 oz. 6 Tbsp.
salt - 1-1/2 tsp.
whole milk 48 fl oz 1-1/2 qt.
PHILADELPHIA Original Cream Cheese, cubed, softened 12 oz. -
shredded white cheddar cheese 4-1/2 oz. 1 cup + 2 Tbsp.
cauliflower florets, halved, sauteed 3 oz. 12 each
fresh chives, chopped - 1/4 cup


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 and cheddar; 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 soup into bowl. Garnish with 2 sauteed cauliflower floret halves and 1 tsp. 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 and Cheddar; continue as directed.
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