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Recipe: Cauliflower Soup with Cheese

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

Cauliflower Soup With Cheese Ingredients

  • 1 large head cauliflower, cut into florets and divided

  • 1? cups chopped onion

  • ? cup peeled and diced russet potato

  • 1 carrot, peeled and chopped

  • 3 cloves garlic

  • 1? teaspoons salt

  • 4 cups water

  • 2 cups shredded sharp Cheddar cheese

  • cup milk

  • 1 tablespoon minced fresh dill

  • freshly ground black pepper to taste

  • 1 teaspoon cumin seeds

How to Make Cauliflower Soup With Cheese

  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.

Cauliflower Soup With Cheese Nutritions

  • Calories: 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:

Cauliflower Soup With Cheese Reviews

  • Thoroughly, totally, 100% enjoyed this soup. I used my immersion blender to puree the cooked veggies and broth and used chicken stock instead of water. I steamed the cauliflower that was set aside for 1 minute 15 seconds in the microwave, then stirred it in, and loved the texture that it qdded to the creamy soup. The fresh dill brought a subtle flavor and, unfortunately, I forgot the cumin seeds (which were optional anyway). Kac, thumbs up on your soup recipe, its a winner

  • Tried this based on the one review and they were right Awesome soup. Thickened without cream or flour, very tasty Did not add quite as much cheese as called for but still great. Used 2% milk. Used my immersion blender and just mixed it all up; did not save the separate pieces of cauliflower to add after. Oh, and I used vegetable broth in place of the water. MUCH tastier

  • Very mild tasting soup. Good for getting cauliflower into the diet. I didnt have dill so used a pinch each of dried sage, basil, and oregano. Otherwise stuck to the recipe. Next time I would try vegetable broth in place of the water as the soup was very mild tasting and I did have to increase the salt. As a twist I think one could also substitute the cheddar for parmesan. Very rich.

  • Needed some chiken stock for more body. Otherwise good.

  • We loved this soup The only change I made was to add 1/2 teaspoon of cayenne.

  • Very good I used chicken stock instead of water and next time I will make the cauliflower florets a bit smaller. I did microwave the florets versus steaming them as another reader did. Its a keeper

  • I substituted a can of cheddar cheese soup instead of two cups of sharp cheddar, which I reduced to about 3/4 cup. I will use sharp cheddar instead of soup next time. I tried to cut back on the salt, but it needs it. Other than that, it was tasty, would serve with bisquick muffins

  • Used chicken broth in place of water and left cumin out.

  • It sounded like a good recipe but it seems a little too complicated so I completely revised it. I decided to mash it all together instead of puree it, then add the milk&dill. Then instead of cumin seeds I just used ground cumin. Then brought it back to medium low heat for 6 minutes. It was perfect.

  • I topped it with green onions and bacon bits . . I also added a few dashes of cayenne pepper. Yum

  • Next time I make it I will cut the garlic in half. It tended to overwhelm the taste.

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