Cauliflower Soup

Cauliflower Soup
12 servings, 1 cup each


Ingredients Weights Measures
water - -
cauliflower florets, chopped - -
butter - -
salt - -
whole milk - -
PHILADELPHIA Original Cream Cheese, cubed, softened - -
shredded white cheddar cheese - -
cauliflower florets, halved, sauteed - -
fresh chives, chopped - -


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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