Cauliflower-Cheese Soup with Pumpernickel Croutons


Soup, Chili & Stew
Cauliflower-Cheese Soup with Pumpernickel Croutons

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Blue-patterned bowl filled with cauliflower soup and topped with pumpernickel bread cubes

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    Rich and creamy and perfect for dunking a toasty crouton in, this fall comfort can be on your table in about 30 minutes. 

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    Servings and Ingredients

    Serves 6
    4 (1-inch-thick) slices Hy-Vee Baking Stone pumpernickel flute
    Nonstick cooking spray
    1 garlic clove, halved
    6 c. cauliflower florets (1 medium head)
    1 c. chopped carrots
    1 c. chopped celery
    1 ½ c. Hy-Vee low-sodium chicken broth
    3 c. Hy-Vee skim milk
    6 tbsp. Hy-Vee all-purpose flour
    1 ½ c. Hy-Vee shredded sharp cheddar cheese
    Hy-Vee salt and Hy-Vee ground black pepper, to taste


    1. Preheat oven to 350 degrees. For pumpernickel croutons, spray slices of pumpernickel bread with nonstick cooking spray. Rub with cut side of garlic clove. Cut bread into cubes. Place on a baking sheet. Bake about 15 minutes or until toasted.
    2. In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender.
    3. In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts. Serve with prepared pumpernickel croutons.

    Nutrition facts


    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 30mg
    • Sodium: 540mg
    • Total Carbohydrates: 31g
    • Protein: 16g

    Daily Values

    Vitamin A 80%
    Vitamin C 80%
    Iron 8%
    Calcium 40%

    Recipe Source:

    Hy-Vee Seasons Health 2012.