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Cream of Cauliflower Soup with Cheese
Source: dLife

A rich, creamy, and cheesy cauliflower soup flavored with garlic and nutmeg.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 199.2
Total Carbs 22.7 g
Dietary Fiber 3.1 g
Sugars 4.7 g
Total Fat 6.8 g
Saturated Fat 4.1 g
Unsaturated Fat 0.1 g
Potassium 184.4 mg
Protein 10.9 g
Sodium 560.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
2 tbsp  white all purpose flour
3 1/2 cup  vegetable broth
12 oz  fresh cauliflower
1 each  large russet potatoes
0 1/4 cup  fat free half and half
6 oz  Cheese, cheddar, sharp, reduced fat
1 pinch  salt
1 pinch  white pepper
1 pinch  ground nutmeg
  1. Heat a cooking spray coated pot over medium heat. Cook onion and garlic 10 minutes or until soft. Mix in flour and cook 1 to 2 minutes.
  2. Mix in stock, cauliflower, and potato and let boil. Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft.
  3. Using a slotted spoon, take out half the cauliflower and set aside in a bowl.
  4. Using a food processor or blender, pulse the rest of the soup until creamy.
  5. Pour back into pot and mix in the reserved cauliflower, half and half, and cheese.
  6. Cook over low heat 3 to 4 minutes, until cheese is melted. Sprinkle with salt and pepper.
  7. When ready to serve, top with nutmeg.

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