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Howard's Carrot and Cauliflower Soup

(13 Votes)
Updated August 15, 2017
Howards Carrot and Cauliflower Soup
YIELDS
10 cups
SERVING SIZE
2 cups
COOK TIME
1 Hr
READY IN
1 Hr

This creamy and delicious veggie soup is so tasty, you'll have a tough time convincing your gang that it's actually good for you! Leave it to Howard to come up with an easy soup recipe that's both hearty and healthy.

What You'll Need:
  • 4 large carrots, cut into chunks
  • 1 head cauliflower, cut into chunks
  • 4 cups chicken broth
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup milk
  • Parmesan cheese for sprinkling
What To Do:
  1. In a soup pot, combine all ingredients except milk. Bring to a boil over high heat, then reduce heat to low and simmer 45 minutes, or until vegetables are very tender.
  2. Using an immersion blender, puree until smooth. Stir in milk and simmer an additional 5 minutes, or until hot. Spoon into bowls and top with Parmesan cheese.
Notes
  • If you don't have an immersion blender, no problem! Just transfer mixture to a blender, puree until smooth, then return to soup pot and complete the recipe.
     
  • And speaking of resolutions, we recommend our Skinny Eggplant Parmesan as a delicious and guilt-free option!

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 72
  • Calories from Fat 19
  • Total Fat 2.1g 3 %
  • Saturated Fat 0.8g 4 %
  • Trans Fat 0.0g 0 %
  • Protein 6.6g 13 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 3.4mg 1 %
  • Sodium 1,024mg 43 %
  • Total Carbohydrates 7.6g 3 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 4.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Homerun, Howard! This is one of the most wonderful soups - simple flavorful and filling. The only change I have made is I add a generous pinch of nutmeg just before serving. It pairs well with the Parmesan to create a luxurious tasting soup. The last time I made this I also discovered a "save" when I accidentally added too much liquid (while measuring ove the pot I lost my grip on a jar of broth dumped about 1/3 cup too much into the pot). Toss in some dried minced onion. The flacor goes well the onion absorbed the excess liquid. This has become one of my frequently made faves.

We're so glad you enjoy it! Thank you for commenting. :)

try adding some red pepper I sometimes add 1 a red pepper to the recipe. enjoying this healthy soup often.

Made half and ate the whole pot in a day. Would be good for a bread bowl, or with fresh baked rolls. Texture was smooth and creamy, very filling. Simple and easy, and quite nice. Thanks Howard, will make this again, as given. Some days, a little bland is just better than bold.

a little bland, although made half and ate the whole pot in a day. Would be good for a breadbowl, or with fresh baked rolls. Texture was smooth and creamy, very filling. Simple and easy, and quite nice. Thanks Howard, will make this again, as given. Some days, bland is just better than bold.

I found this soup to be very bland so I cooked a large red pepper separately and added it to the pot, along with additional chicken boullion powder. I pureed it all together and served it with chopp3ed green onions and croutons....it was delicious! The pepper made all the difference and hubby liked it, too. Will make this again!

I made this soup yesterday and although it is a little bland it is very good. I added a bit of onion powder and a bit of sugar. I am thinking the soup would be less bland if one added chopped/sauteed onions. I make a squash & pear soup and onions are part of that recipe.

It's is "Delicious" so easy and the recipe is great thank you.

I haven't made the recipe but had to rate it to post a comment! I'm happy to see the nutrition information listed for the recipe but the sodium content isn't included and that's the most important one for our family.

Just omit the salt and add it after serving, or you can look up the number a mgs in 1 1/2 teaspoons of salt and divide by five. The answer is 690 mg per serving.

This soup was great I made it with almond milk instead of milk and just a tablespoon of smart balance. still ooh its so good Whenever my hubby watches Mr. Food with me he asks me to make the recipe and it always seems to be great. Thanks for the great recipes

I have not made this yet but it would not let me post without raiting it.... I seen this today and I really want to try it and hopefully soon. I already have the blender you talked about thanks to Mr.Food.. He advertised it years ago.. That is a sort of funny story.. I was a private duty nurse and was taking care of a woman who had problems eating. I wanted to puree her food but a regular blender was too big for what I wanted. I was listening to the news and waiting for her son to come so that I could go grocery shopping. I was wanting to see what I could buy that would work for her food. About ten minutes later Mr. Food came on and was talking about blenders.. And soon as he told about the immersion blender I knew that it would be perfect... Infact it worked so great that I started telling others about it. And even purchased and gifted 20 of those to others.

Thanks Howard! A soup that sounds wonderful and isn't loaded with fat. I shall make it today but I think I may leave mine chunky and perhaps add some rice or pasta..

You're quite welcome. Let us know how the soup turns out. Enjoy! -Howard

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