Cheddar Cauliflower Soup Recipe

Cheddar Cauliflower Soup Recipe
Cheddar Cauliflower Soup Recipe photo by Taste of Home
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Cheddar Cauliflower Soup Recipe

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Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. Be sure to blend in batches and leave some space between the lid and the jar to allow steam to escape. —Kristin Rimkus, Snohomish, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1 tablespoon olive oil
  • 1-1/2 cups thinly sliced leeks (white portion only)
  • 1 medium head cauliflower, broken into florets
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1 carton (32 ounces) vegetable broth
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1 cup shredded sharp cheddar cheese
  • Additional shredded sharp cheddar cheese and minced fresh thyme, optional

Directions

In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme. Yield: 8 servings (2 quarts).
Originally published as Cheddar Cauliflower Soup in Healthy Cooking Annual Recipes Annual 2016, p27

Nutritional Facts

1 cup (calculated without additional cheese): 146 calories, 7g fat (3g saturated fat), 22mg cholesterol, 643mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 reduced-fat milk.

  • 1 tablespoon olive oil
  • 1-1/2 cups thinly sliced leeks (white portion only)
  • 1 medium head cauliflower, broken into florets
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1 carton (32 ounces) vegetable broth
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1 cup shredded sharp cheddar cheese
  • Additional shredded sharp cheddar cheese and minced fresh thyme, optional
  1. In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender.
  2. Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme. Yield: 8 servings (2 quarts).
Originally published as Cheddar Cauliflower Soup in Healthy Cooking Annual Recipes Annual 2016, p27

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