Cauliflower Cheddar Soup
Cauliflower Cheddar Soup requires around 1 hour from start to finish. For $2.05 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. This soup has 327 calories, 18g of protein, and 17g of fat per serving. Many people made this recipe, and 223 would say it hit the spot. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet. Head to the store and pick up onion, yukon gold potatoes, butter, and a few other things to make it today. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Cauliflower and Cheddar Soup, Cauliflower-cheddar Soup, and Cheddar-cauliflower Soup are very similar to this recipe.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
2 bay leaves
1/8 teaspoon freshly ground black pepper
2 Tbsp butter
1/2 cup sliced carrot (1 small carrot)
6 cups of roughly chopped cauliflower florets
1 1/2 cups sliced celery (about 2 to 3 ribs)
6 cups chicken stock
1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 1/2 Tbsp minced garlic
1 teaspoon kosher salt
2 cups sliced onion
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
1 teaspoon Worcestershire sauce
2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups
Equipment:
dutch oven
immersion blender
blender
Cooking instruction summary:
1 Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more. 2 Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring the stockto a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender. 3 Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, pure the soup mixture until completely smooth. 4 Slowly add the grated cheddar cheese, continuing to pure the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.Add more salt and pepper to taste, if needed.Deliciouswith crusty bread.
Step by step:
1. Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat.
2. Add the onions, celery, and carrots. Cook for 5-8 minutes until the onions are softened.
3. Add the minced garlic and cook a minute more. 2
4. Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper.
5. Heat on high and bring the stockto a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender. 3
6. Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, pure the soup mixture until completely smooth. 4 Slowly add the grated cheddar cheese, continuing to pure the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.
7. Add more salt and pepper to taste, if needed.Deliciouswith crusty bread.
Nutrition Information:
covered percent of daily need
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