Creamy Cauliflower & Goat Cheese Soup Recipe

5 1 1
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Creamy Cauliflower & Goat Cheese Soup Recipe

Read Reviews
5 1 1
Publisher Photo
Here's an elegant choice for a first cuorse or even a meatless dinner. Goat cheese adds an extra-special touch. —Roxanne Chan, Albany, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium head cauliflower, broken into florets
  • 1 small potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 2 cups half-and-half cream
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 2 tablespoons snipped fresh dill
  • Minced chives and lemon peel strips, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes.
Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly.
Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives and lemon peel. Yield: 6 servings.
Originally published as Creamy Cauliflower & Goat Cheese Soup in Taste of Home Christmas Annual Annual 2016, p40

Nutritional Facts

1-1/4 cups: 183 calories, 11g fat (6g saturated fat), 45mg cholesterol, 729mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 6g protein.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 medium head cauliflower, broken into florets
  • 1 small potato, peeled and cubed
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon white pepper
  • 2 cups half-and-half cream
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 2 tablespoons snipped fresh dill
  • Minced chives and lemon peel strips, optional
  1. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in cauliflower and potato; cook and stir 4-5 minutes.
  2. Stir in broth, mustard and white pepper. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender. Remove from heat; stir in cream and cheese. Cool slightly.
  3. Process soup in batches in a blender until smooth. Return all to pan. Stir in dill; heat through. If desired, top with chives and lemon peel. Yield: 6 servings.
Originally published as Creamy Cauliflower & Goat Cheese Soup in Taste of Home Christmas Annual Annual 2016, p40

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Angel182009 User ID: 6228642 257104
Reviewed Nov. 21, 2016

"This was quite a good change in soup. I loved the flavor fresh dill added."

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