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Nutrition Facts
Serving Size 1 (307g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 teaspoon dry mustard
Calories 163
Calories from Fat 72		(44%)
Amount Per Serving		%DV
	Total Fat 8.0g	12%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 615mg		25%
Potassium 509mg		14%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 3.3g	13%
	Sugars 3.6g
Protein 8.6g		17%
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Feb 9 - Feb 15

GaylaV

Cauliflower-Cheddar Soup

Recipe #106611 | 55 min | 20 min prep | add private note

⁽⁶⁸⁾ RATE IT NOW Print Recipe

By: LonghornMama
Dec 22, 2004

This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender. My husband really likes this "cheese soup" but he wouldn't eat it if he realized it contained cauliflower.

SERVES 8 (change servings and units)

Ingredients

4 cups water or stock
2 cups chopped potatoes
1 head cauliflower, broken into flowerets
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, minced
1 1/2 cups shredded cheddar cheese (6 oz)
1 1/2 teaspoons salt
1/4 teaspoon dill
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
3/4 cup milk

Directions

1
Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
2
Bring to a boil.
3
Simmer 15 minutes or until vegetables are tender.
4
Remove from heat and let cool 20 minutes.
5
Puree in food processor or blender or use hand blender.
6
Return to pan and stir in remaining ingredients until cheese melts.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Cauliflower
Main Ingredient > Eggs/Dairy > Cheese
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Sherry Belle

On Nov 16, 2009

A very nice, creamy soup. I cut the recipe in half and used cayenne instead of white pepper. Other than that I prepared this recipe as posted. I think I'll add frozen peas to the leftovers tomorrow when I reheat for a variation. Thanks for contributing to my collection of wonderful recipes. Sincerely, Sherry Belle

0 people found this review helpful

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From: Shelly #5

On Oct 13, 2009

This is such a wonderful soup! I made it exactly as the recipe states. I would not change a thing! It was so smooth and comforting! Thanks!

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From: Aroostook

On Jan 3, 2005

Move over V-8....this is the way to drink your vegetables! LHM, This recipe is divine. No wonder your husband thinks it's cheddar cheese soup. The color: The orange puree from the carrots makes it look cheesey..even before the cheese was added. ( Roo... Trying to type, clean out the soup bowl and lick the spoon all at the same time). The texture: Smooth and creamy. One would think this soup would have more of a dairy base rather than veggies. The flavor: Rich and mild at the same time. I wondered at first about the garlic...love garlic but with cauliflower? Trusted the recipe (& you) and added it. I would never guess the main ingredient in this soup is cauliflower. The only change I made was to add some nicely aged shredded Romano with the cheddar. This soup is a keeper. Tomorrow I'll try this soup in a breadbowl for lunch...=) Thanks for posting.

12 people found this review helpful

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From: Donna Matthews

On Sep 27, 2005

Wow! This is unbelieveably wonderful! I fixed it exactly according to directions, using a sharp cheddar. I blended it only to small chunks, not to a smooth puree. Even using 1% milk, it tasted very rich. Next time I will double the recipe so I can have some leftovers to freeze for lunch portions.

9 people found this review helpful

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