Owned by our farm families in New York & New England — Since 1919
Anonymous This is a great recipie, although I stirred in more milk until it reached desired consistency. Great taste.
Anonymous on 11/16/2009Very good! Really easy. You can add clams and call it chowder. Easier to serve (esp. for Weight Watchers points) if you make four 1 1/2 cup servings instead of six 3/4 cup servings as the recipe states.
Anonymous on 11/16/2009This soup is excellent. I found it in a Weight Watchers circular with a coupon for the reduced fat Cheddar and decided to try it because I missed creamy, cheesy soups. I have shared this recipe with friends and my family doesn't realize it is healthy and low fat.
Anonymous on 10/18/2010I added celery and spice mix, but did not use milk. I used 75% reduced fat cheese. Turned out great!
Anonymous on 12/21/2010This is a simple, hearty soup. I add a few drops of pepper sauce to my bowl for extra flavor.
Pat on 11/21/2014I added celery and spice mix, but did not use milk. I used 75% reduced fat cheese. Turned out great!
Ben on 11/24/2014So delicious and easy….Uses light cheese too so even better on the caloric intake!
1 cup chopped onion
1 medium head cauliflower, roughly chopped
2 1/2 cups less-sodium chicken broth
1/2 cup fat-free milk
2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)
2 tablespoons chopped fresh dill
1.Coat a large saucepan with cooking spray; add onion and saute over medium heat until tender (about 3 minutes). Add cauliflower and continue cooking 2 additional minutes.
2. Add broth and milk to pan and bring to boil. Reduce heat and simmer, covered, for 30 minutes or until cauliflower is very tender.
3. Remove from heat; puree soup in a blender in batches. Return to pan over medium-low heat. Whisk in cheese and continue stirring just until melted. Sprinkle with dill and serve.
Make it a Meal:
Serve with a prosciutto and melon salad and toasted French baguette slices