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Cauliflower Soup With Prosciutto Sandwiches

Cauliflower Soup With Prosciutto Sandwiches
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Serves 4| Hands-On Time: | Total Time:



  1. Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes.
  2. Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.
  3. Cut the rolls in half. Layer the bottoms with the prosciutto and watercress. Drizzle with 1 tablespoon of the oil. Top with the roll halves.
  4. Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender.
  5. Stir in 1 ⅔ cups of the Cheddar, 1 teaspoon salt, and ¼ teaspoon pepper.
  6. Divide the soup into bowls. Add the remaining oil and Cheddar and ¼ teaspoon pepper. Serve with the sandwiches.
By January, 2008

Nutritional Information

  • Per Serving
  • Calories 687Calories From Fat 55%
  • Fat 42g
  • Sat Fat 17g
  • Cholesterol 108mg
  • Sodium 1884mg
  • Carbohydrate 53g
  • Fiber 5g
  • Sugar 12g
  • Protein 36g
What does this mean? See Nutrition 101 .

Quick Tip

Look for cauliflower that feels firm and has compact florets and vibrant, green leaves.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.