Creamy Cauliflower Bisque Photo
Creamy Cauliflower Bisque

YIELD Makes 9 servings


1 pound frozen cauliflower florets
1 pound baking potatoes, peeled and cut into 1-inch cubes
2 cans (about 14 ounces each) fat-free reduced-sodium chicken broth
1 cup chopped yellow onion
1/2 teaspoon dried thyme leaves
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
1 cup evaporated skimmed milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1/4 cup finely chopped parsley
1/4 cup finely chopped green onions


Slow Cooker Directions

  1. Combine cauliflower, potatoes, broth, onion, thyme, garlic powder and ground red pepper in 3-1/2- to 4-quart slow cooker. Cover; cook on LOW 8 hours or on HIGH 4 hours.
  2. Pour soup in blender in batches; process until smooth, holding lid down firmly. Return pureed batches to slow cooker. Add milk, butter, salt and black pepper; stir until blended.
  3. Top individual servings with cheese, parsley and green onions.
This recipe appears in: Soups
Serving Size: about 3/4 cup soup with 2 tablespoons cheese
Sodium 410 mg
Protein 10 g
Fiber 3 g
Carbohydrate 19 g
Cholesterol 19 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 27 %
Calories 158
Fat 1/2
Meat 1
Starch 1

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