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Cauliflower Cheese Soup

Yields6 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

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

 2 pouches - San Antonio River Mill Brand® Champagne Chicken Gravy Mix*
 4 cups - water (3 cups boiling, 1 cup cold)
 ¼ cup - onions, chopped
 ½ lb - cauliflower flowerets
 1 lb - American cheese, grated
 2 tbsp - red bell pepper
 parsley (chopped)
 Truffle oil

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


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


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


Garnish Options: chopped parsley, paprika or truffle oil.

Nutrition Facts

Serving Size 1 cup

Servings 6