RECIPE FOR CAULIFLOWER CHEESE SOUP RECIPES

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CAULIFLOWER CHEESE SOUP RECIPE | BBC GOOD FOOD



Cauliflower cheese soup recipe | BBC Good Food image

Throw a new spin on this comforting classic by blending into a smooth and creamy soup

Provided by Good Food team

Categories     Lunch, Soup

Total Time 45 minutes

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 7

knob of butter
1 large onion, finely chopped
1 large cauliflower (about 900g/2lb), leaves trimmed and cut into florets
1 potato, peeled and cut into chunks
700ml vegetable stock (from a cube is fine)
400ml milk
100g mature cheddar, diced

Steps:

  • Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
  • Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

Nutrition Facts : Calories 188 calories, FatContent 10 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.82 milligram of sodium

CAULIFLOWER BROCCOLI CHEESE SOUP RECIPE: HOW TO MAKE IT



Cauliflower Broccoli Cheese Soup Recipe: How to Make It image

Even my husband, who's never been a big fan of broccoli, digs in to this creamy soup. It's a perfect way to enjoy the produce from our vegetable garden. —Betty Corliss, Stratton, Colorado

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 11

3/4 cup small cauliflowerets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup halved thinly sliced carrot
1 to 2 tablespoons butter
1-1/2 cups 2% milk, divided
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Dash pepper
2 tablespoons all-purpose flour
1/3 cup cubed Velveeta

Steps:

  • In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

Nutrition Facts : Calories 267 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 909mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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