Cauliflower and White Cheddar Cheese Soup

Cauliflower and White Cheddar Cheese Soup

27

"A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin."

Ingredients

{{adjustedServings}} servings 411 cals
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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1417 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

  1. Cut cauliflower heads into florets.
  2. Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
  3. Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
  4. Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .
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Reviews

27
  1. 30 Ratings

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My heads were really big, so I doubled everything but the cream. I wanted a chunkier soup, so I just mashed the tender cauliflower with a potato masher for thicker bits instead of running it in ...

A lot of bother, not much flavor.

just an idea, velveeta in place of cheddar...mmmmm. also, if you want, try using a powdered onion soup mix(one w/out beef fat) + water. i'm not crazy about veggie broth.