CHEESE CAULIFLOWER SOUP RECIPES

CAULIFLOWER CHEESE SOUP RECIPE | ALLRECIPES

Cauliflower Cheese Soup Recipe | Allrecipes image

I love a good broccoli cheese soup - and cauliflower cheese soup is delicious too!

Provided by Cheryl King

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 head cauliflower
1 tablespoon olive oil, or more as needed
4 medium (blank)s carrots, diced
4 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, finely diced
4 cups chicken broth
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt, or to taste
1 pinch ground black pepper to taste
3 cups milk, at room temperature
12 ounces freshly shredded sharp Cheddar cheese, or more to taste

Steps:

Place cauliflower into the bowl of a food processor and blend until finely chopped.
Heat oil in a large saucepan over medium-high heat until shimmering. Add carrots, celery, and onion. Cook for 2 to 3 minutes. Add garlic and continue to cook for 5 to 6 minutes. Pour in broth and cauliflower; increase heat to high. Bring to a boil; reduce heat to a simmer and cook until vegetables are tender, 15 to 20 minutes.
Meanwhile, melt butter in a medium skillet over medium heat. Add flour and cook for 2 minutes. Season with salt and pepper. Whisk milk in slowly and bring to a boil. Remove from heat and add Cheddar cheese slowly until completely combined.
Pour broth from cauliflower mixture into an electric blender and puree to your desired consistency. Return to the saucepan. Pour cheese sauce into soup and stir well to combine.
Serve in bowls and garnish with additional Cheddar cheese, if desired.

Nutrition Facts : Calories 459.8 calories, CarbohydrateContent 22.5 g, CholesterolContent 93.7 mg, FatContent 31.8 g, FiberContent 4.3 g, ProteinContent 22.2 g, SaturatedFatContent 18.7 g, SodiumContent 1505.2 mg, SugarContent 12 g

CAULIFLOWER SOUP WITH CHEESE RECIPE | ALLRECIPES

Cauliflower Soup with Cheese Recipe | Allrecipes image

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

Provided by kac

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 large head cauliflower, cut into florets and divided
1?½ cups chopped onion
? 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

Steps:

Measure 2 cups cauliflower florets into a bowl and set aside.
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.
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.
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.
Stir Cheddar cheese, milk, dill, and black pepper into the soup.
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.
Continue heating soup until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 240.5 calories, CarbohydrateContent 18 g, CholesterolContent 42 mg, FatContent 13.4 g, FiberContent 5 g, ProteinContent 14.3 g, SaturatedFatContent 8.4 g, SodiumContent 886.7 mg, SugarContent 7.4 g

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