Cauliflower Soup With Cheese Recipe

Name: Cauliflower Soup With Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets and divided; 1 1/2 cups chopped onion; 2/3 cup peeled and diced russet potato; 1 carrot, peeled and chopped; 3 cloves garlic; 1 1/2 teaspoons salt; 4 cups water; 2 cups shredded sharp Cheddar cheese; 3/4 cup milk; 1 tablespoon minced fresh dill; freshly ground black pepper to taste; 1 teaspoon cumin seeds (optional)

Servings: persons

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

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.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large head cauliflower, cut into florets and divided, 1 1/2 cups chopped onion, 2/3 cup peeled and diced russet potato, 1 carrot, peeled and chopped, and more.

Yes, Cauliflower Soup With Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup With Cheese

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