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  • 1 head cauliflower, broken into small florets
  • 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
  • 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
  • 1 (14.5 ounce) can chicken broth
  • 2 cups milk


Place cauliflower in a saucepan with 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.

Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower; stir into soup.