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Cauliflower Soup

2 c Chopped cauliflower
2 tb Minced green onion
2 c Water
1/2 c WATKINS Cream Soup Base
1/4 c All-purpose flour
1 c Milk
1/8 ts WATKINS Tarragon
1/8 ts WATKINS black pepper
Garlic croutons


Combine first 3 ingredients in large saucepan;bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat and drain vegetables, reserving liquid. Set vegetables aside. Return 1 1/2 cups of reserved liquid to saucepan. Combine Cream Soup Base and next 4 ingredients;mix until smooth. Stir into liquid in saucepan. Cook over medium heat until thickened and bubbly. Stir in reserved vegetables;cook until thoroughly heated. Pour into serving bowls and garnish with Garlic Croutons.

Garlic Croutons:

Cut French or Italian bread into 1/2-inch cubes. Brush lightly with WATKINS Garlic Liquid Spice. Bake at 350 degrees until golden brown, about 12 to 15 minutes. Remove from oven and sprinkle with WATKINS Garlic and Chives Seasoning;let cool on paper toweling.


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