Rachel Ray’s Cauliflower Soup

September 19, 2007

This is one of my favorite soup recipes for fall for two reasons:

1. It’s soooo stinking easy and requires few ingredients (read: cheap!).

2. My entire family lurves it.

I promise you that this soup tastes so much like Cream of Potato that you could probably fool your family into believing that it actually is.

4 TBS butter
1 medium onion, finely chopped
1 large or 2 small heads of cauliflower, finely chopped
5 cups vegetable broth (ok yes, you can use chicken broth)
s & p to taste

Melt butter in soup pot. Add onion and cauliflower and cook until onions soften but not brown. Add broth and bring to a boil. Reduce heat and simmer until cauliflower is softened, about 20 minutes. Puree the soup until smooth. Season with s & p. (We like to sprinkle grated cheese on top…)



7 Responses to “Rachel Ray’s Cauliflower Soup”

  1. girl30 said

    yummy! I’ve been on the search for a cauliflower soup recipe – and I think I’ve just found the perfect one!


  2. Larni karehana-Koruarua said

    Anything Rachel cooks always looks great. i used to watch her program while I was in the US and I found her easy to follow and understand. Her recipes are a must for all households…even here in Australia.

    Keep up the great work Rachel

  3. anne said

    Great easy cauliflower soup. For the broth I used MATZO BALL SOUP MIX only the dry package of the soup and what flavor it gave! The Matzo meal was left to use as breading.

  4. V said

    I used chicken broth and added Cumin and cayenne pepper. Not too much spices, but yummy and NO SALT!

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