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Cream of Cauliflower and Cheese Soup

Course Soup
Servings 8


  • 1 lb. fresh cauliflower
  • 1- 8 oz. pkg. shredded Cheddar cheese
  • 8 oz. butter
  • 1 c. flour sifted
  • 1 qt. chicken stock
  • 1 qt. half and half
  • 1 t. Salt
  • 1/4 t. white pepper


  • Clean and cut cauliflower into ½-inch pieces. Steam in ½ c. water until tender. Do not drain. Set aside.
  • Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2-4 minutes.
  • Add chicken stock stirring with whisk and bring to a boil. Turn heat to low.
  • Add cauliflower, cheese, half and half, salt and pepper. Heat but do not boil. Makes 8 servings.