CAULIFLOWER-AND-CHEDDAR SOUP
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
- In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.
Nutrition Facts : Calories 212 g, Fat 16 g, Fiber 3 g, Protein 12 g, SaturatedFat 10 g
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CHEDDAR CAULIFLOWER SOUP
Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. If you puree the soup in a blender, be sure to work in batches leave some space between the lid and the jar for steam to escape. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.
Nutrition Facts : Calories 146 calories, Fat 7g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 643mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CHEDDAR VEGETABLE SOUP
After one taste, this cozy soup from Lisa Welch of Germantown, Tennessee is bound to become a family favorite. It's a snap to stir up with leftover Cheddar Cheese Sauce and frozen vegetables.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth, frozen vegetables, celery and onion to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in cheese sauce, salt and Italian seasoning. Cook on low heat until heated through. Sprinkle with cheese if desired.
Nutrition Facts :
CREAMY CAULIFLOWER VEGETABLE CHEDDAR SOUP
Just wanted to add other veggies to my cauliflower cheddar Soup. Viola' !
Provided by Denise Miles
Categories Vegetable Soup
Time 35m
Number Of Ingredients 10
Steps:
- 1. Secure a 6 quart stock pot. Add in 4 Oil. Add in 4 T. Butter. Add in all chopped on celery, onion and veggies..
- 2. Saute' on med heat until tender. Add in a little chicken stock and cover. Consistently stirring until everything is tender.
- 3. Add in the rest of the chicken stock. Using an immersion blender, slowly blend up all until somewhat smooth.
- 4. In a separate sauce pan, make a Roux. After roux thickens, wisk in cheese. Stir to combined.
- 5. Serve and Enjoy! Serve with crusty bread or salad
CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP
A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 5
Number Of Ingredients 10
Steps:
- Cut cauliflower heads into florets.
- 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.
- 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.
- 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. .
Nutrition Facts : Calories 410.6 calories, Carbohydrate 25.6 g, Cholesterol 69.1 mg, Fat 22 g, Fiber 3.9 g, Protein 22.7 g, SaturatedFat 14.1 g, Sodium 1417.5 mg, Sugar 16.2 g
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