Creamy Cauliflower Soup


Creamy Cauliflower Soup.

Does anything warm you up more wonderfully on cold winter days than a steamy, creamy bowl of soup?

I made this yummy creamy, cheesy cauliflower soup one day this past week, and we absolutely loved it.


When hubby, who typically prefers to eat lunch out during the work week, asked for a serving to take for lunch the next day, I knew I had a real winner on hand!


It is chock full of delicious vegetables simmered in broth and then creamed by adding an easy cheesy roux and blending a bit.  You could completely cream it if you like, but I like to cream about half and leave plenty of hearty chunks of the cauliflower, celery, carrots and sweet red peppers.


Fresh thyme really adds a fabulous fragrance and taste, and hot sauce is a great way to kick it up just a bit!

Imagine serving this with some crusty french or chewy ciabatta bread to dunk in it or alongside a sandwich or salad.

Hope you’ll give it a try, and hope you enjoy it as much as we did!

Creamy Cauliflower Soup


  • I head cauliflower, broken into florets (5-6 cups)
  • 1 cup finely chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped sweet red pepper
  • 1 tsp freshly chopped thyme
  • 3 cups chicken broth (I made from water and 3 tsp. chicken base)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Dash of salt and pepper to taste
  • 2 cups half and half or milk
  • 1 cup freshly grated sharp cheddar cheese (do not use pre-grated)
  • 2 tsp Cholula Hot Sauce (or you can use Sriracha or your favorite or none)


  • Combine all vegetables, thyme, and chicken broth in a large pot.  Cover and bring to a boil.  Reduce heat, and simmer for 15 minutes.
  • In a medium saucepan, melt butter, then add flour, salt and pepper to create a roux.  Whisk half and half in slowly.  Bring to a boil over medium-high heat.  Cook and continue whisking for 2 minutes until thickened and smooth.  Turn heat off and stir in shredded cheese until melted.  Add hot sauce (if desired).
  • Pour creamy cheese mixture into vegetables and broth.  Stir until completely combined.
  • Puree to desired consistency using Immersion Blender leaving chunks of vegetables, but creating a creamy texture.
  • Ladle into bowls to serve.  

Cheers & Hugs,


Cauliflower & Fennel Au Gratin

Cauliflower and Fennel Au Gratin

I had never cooked anything with fresh fennel before and really wanted to try.  I picked one up at the grocery store having no clue what I was going to do with it.

The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.

I came upon this one, and oh what a winner it is!

Cauliflower and Fennel Au Gratin 2

This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner.  The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish.  Don’t be afraid to try it, even if you say you don’t like licorice.  It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.

I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it.  And just a pinch of freshly grated nutmeg made it really sing.

I hope you’ll give it a try.  Enjoy!

Cauliflower & Fennel Au Gratin

Ingredients:Cauliflower and Fennel Au Gratin

1/4 cup butter
1 head cauliflower, broken into florets
1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds (the green ferny part)
2 Tbsp  flour
1/2 tsp salt
1/8 tsp freshly grated nutmeg
1/2 cup whipping cream, half & half, or milk (even skim milk is fine)
1 cup (4 oz)  shredded Swiss cheese (or your favorite)
2/3 cup breadcrumbs
1/4 cup freshly grated Parmesan cheese

Preheat oven to 450º F.  Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min.  Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.

Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.

Bake at 450º for 20 minutes or until top is browned and crispy.

Cheers & Hugs,

Rolo Hot Chocolate

rolo hot chocolate 2

Rolo Hot Chocolate

I may have discovered the most amazing, best ever homemade hot chocolate in the entire universe.

And it is EASY!

Rolo hot chocolate

I discovered it on The Country Chic Cottage, but (believe it or not) found I could reduce the sugar content a bit over what Angie recommended in her blog.

This is the perfect warmer-upper comfort drink to enjoy by a crackling fire with your holiday lights on reading a book or watching a holiday movie.

I am sure the little ones that live in or come to your home would love this as a special treat too!

rolo hot chocolate 3

Ready for this cinchy pinchy, two-ingredient, ultra yummy, rich and creamy hot chocolate recipe?  (enough adjectives?)

Here it is!  ENJOY!

Rolo Hot Chocolate

Ingredients:rolo hot chocolate 2

  • 5 Hershey’s Rolo Chocolate Caramel Candies (Angie recommends 7, but I felt 5 was plenty.  Feel free to adjust to your liking.)
  • 1 Cup (or as much as fills your mug) Skim Milk (I used Skim, but you can use 2% or Whole Milk if you want it even richer.  I would rather eat another Rolo and go with the Skim Milk myself!)


  • Unwrap Rolo Candies and put in your mug.
  • Microwave for 20 seconds, then stir.
  • Add Skim Milk and stir.
  • Microwave for an additional 1 1/2 minutes.
  • Stir until completely melted.
  • Garnish with mini marshmallows if desired.

Thanks for the inspiration, Angie!

Cheers & Hugs,

Chicken Caprese Lasagna

Chicken Caprese Lasagna

Are you like me?  Always looking for new ways to prepare chicken?  I could eat it every night!  It is so versatile.  There are so many different ways you can prepare it.

And this one……. A HUGE WINNER!

I have to admit… I kinda moaned when I ate this.

Chicken Caprese Lasagna pan

And I’m so glad it turned out good, because I made it for dinner the other night when my McSister came to stay.

After allowing Kelly to munch down a Fresh Raspberry Chocolate Chip Cookie,

Fresh Raspberry Chocolate Chip Cookies Plated

settle into her room, and get into some comfies, we enjoyed an extra dry dirty martini, and then settled in for a fresh salad and this YUMMY creamy white chicken caprese lasagna.

Chicken Caprese Lasagna 2

Thumbs up all around on this amazing recipe that I originally discovered and tweaked a bit from Becky at TheCookieRookie.

Becky used sun dried tomatoes, but I decided to go with thinly sliced fresh tomatoes.  Then there is this issue I have with MORE cheese and MORE garlic…

I definitely recommend trying this awesome recipe for a special occasion (and when calories don’t matter!)

Chicken Caprese Lasagne

INGREDIENTSChicken Caprese Lasagna
  • 3 cups cooked and chopped chicken (I used a rotisserie chicken)
  • 1 can (14 oz.) artichoke hearts, drained, chopped
  • 1 1/2 lbs. fresh mozzarella cheese
  • ½ cup grated Parmesan Cheese
  • 3 ripe tomatoes, thinly sliced
  • 1-1/2 pkg. low fat cream cheese
  • 1 cup Half & Half
  • 4 cloves garlic, finely minced
  • 1/3 cup fresh basil, chopped
  • 1 box lasagna noodles, cooked
  1. Preheat oven to 350 degrees F
  2. Combine chicken, artichokes, 1 cup of the mozzarella cheese shredded, the grated Parmesan, and half of the basil in a bowl.
  3. In a separate bowl using an electric mixer, beat cream cheese and garlic until well combined.  Add Half and Half, and beat until creamy. Gently stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half into the chicken mixture.
  4. Spread half of the cream cheese mixture in the bottom of a 13 x 9 baking dish.
  5. Layer 4 noodles on top.
  6. Top with one third of the chicken mixture.
  7. Place one layer of thinly sliced tomatoes.
  8. Repeat the noodles, chicken  mixture and tomatoes two more times, ending with a noodle layer.
  9. Top with the other half of the cream cheese mixture.
  10. Place slices of fresh mozzarella slices on top.
  11. Top with a little more fresh basil if desired.
  12. Bake 45 min. or until heated through and bubbly on top.
  13. Get ready to moan!


Cheers & Hugs,