Cauliflower Cheese Soup

September 28, 2016

Cauliflower flowerets immersed in a wonderful chicken and cheese soup broth. Garnished with chopped parsley, paprika or truffle oil. Perfect for a cold day!

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 6 servings


4 cups water (3 cups boiling, 1 cup cold)

2 pouches of San Antonio River Mill Brand® Champagne Chicken Gravy Mix*

1/4 cup onions, chopped

1/2 lb cauliflower flowerets

1 lb American cheese, grated

2 tbsp red bell pepper


1Whisk pouches of gravy mix into 1 cup cold water to make a slurry. Set aside.

2Bring 3 cups of water to boil, add cauliflower and onions. Add the slurry to boiling water. Reduce heat when fully thickened, about 1 minute.

3Add cheese and red bell pepper, stirring until cheese melts.

4Garnish Options: chopped parsley, paprika or truffle oil.

*note: each bag of Champagne Chicken Gravy Mix contains 3 pouches. 


Nutrition Facts

Serving Size1 cup

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