Cauliflower Soup ala Rosie

Quick & Easy Recipe by Jim Villella



  • 1 Tbsp olive oil
  • 1 cup chopped green onion
  • 4 cups chicken broth
  • 2 packages (8 oz ea.) fresh cauliflower florets or use (1 lb. fresh cauliflower cut into small florets)
  • 1/4 cup all-purpose flour
  • 1 1/2 cups shredded Pepper-Jack cheese
  • 1/4 cup of Rosie's Sweet Pepper Spread, or for spicy taste use 1/4 cup Rosie's Hot Pepper Spread
  • 1/2 teaspoon salt (optional)


Heat oil in a large saucepan over medium heat. Add onions and sauce about 3 minutes or until tender.
Add 3 cups broth; bring to boiling. Add cauliflower and return to boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost tender. At this point you can either break up the florets into smaller pieces or use a stick hand blender to puree the soup right in the cooking pan.
Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to the boil and cook, stirring occasionally, 3-4 minutes until soup is thickened.
Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red pepper sauce and salt, if using.

Chef's Notes:

Estimated Nutritional Information:  
Serving size = 1/4 of recipe
Calories = 294
Total Fat = 15 grams
Carbohydrates = 14 grams
Protein = 15 grams