Ingredients for Cauliflower Cheese Soup
- 1 large potato (about 1.5 lbs), peeled and chopped
- Head Cauliflower
- 1 medium carrot (about 0.5 lbs), chopped
- Garlic Cloves
- Onions
- 1 teaspoon salt
- 6 cups chicken broth
- Cheddar Cheese
- Milk
- Dill
- Caraway Seed
- 1/2 teaspoon black pepper
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How to Make Cauliflower Cheese Soup
- Chop 1 large potato (about 1.5 lbs), 1 medium head of cauliflower (about 2 lbs), 1 medium carrot (about 0.5 lbs), 2 cloves garlic (minced), and 1 medium onion (chopped).
- In a large saucepan or Dutch oven, combine the chopped potato, cauliflower, carrot, minced garlic, chopped onion, 1 teaspoon salt, and 6 cups of chicken broth. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are very tender. Stir occasionally.
- Reserve 2 cups of cooked cauliflower florets before blending. Set aside.
- Carefully transfer the remaining soup to a blender (or use an immersion blender directly in the pot) and blend until completely smooth. If using a regular blender, work in batches.
- Steam the reserved 2 cups of cauliflower florets until tender (about 5 minutes).
- Return the pureed soup to the saucepan. Add the steamed cauliflower florets and stir in 1 cup of heavy cream (or milk for a lighter version), 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg.
- Gently heat through (do not boil).
- Serve immediately, topped with 1 cup of shredded sharp cheddar cheese and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
24g
Fat
55g
Carbs
8g
