Cauliflower Soup with Cheese recipe

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Ingredients

1 large head cauliflower, cut into florets and divided
1 ½ cups chopped onion
⅔ cup peeled and diced russet potato
1 carrot, peeled and chopped
3 cloves garlic
1 ½ teaspoons salt
4 cups water
2 cups shredded sharp Cheddar cheese
¾ cup milk
1 tablespoon minced fresh dill
freshly ground black pepper to taste
1 teaspoon cumin seeds

Nutrition Info

240.5 calories
carbohydrate: 18 g
cholesterol: 42 mg
fat: 13.4 g
fiber: 5 g
protein: 14.3 g
saturatedFat: 8.4 g
servingSize: -
sodium: 886.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Measure 2 cups cauliflower florets into a bowl and set aside.

  2. Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture, bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.

  3. Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.

  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes, add to pot with pureed mixture.

  5. Stir Cheddar cheese, milk, dill, and black pepper into the soup.

  6. Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes, stir into the soup.

  7. Continue heating soup until heated through, 5 to 10 minutes.

Recipe Yield

6 servings

Recipe Note

Excellent soup for fall or winter nights! Easy to make! Serve with extra cheese on top.

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