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Cauliflower and White Cheddar Cheese Soup

SUBMITTED BY: Maryanne PHOTO BY: lornagdoon

"A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 small heads cauliflower
  • salt to taste
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 cups vegetable broth
  • 1 pinch ground nutmeg
  • 1 1/2 cups milk
  • 2 cups shredded white Cheddar cheese
  • freshly ground black pepper

DIRECTIONS

  1. Cut cauliflower heads into florets.
  2. Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
  3. Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
  4. Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2003 by sreengleen
A lot of bother, not much flavor. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2002 by Beezie
just an idea, velveeta in place of cheddar...mmmmm. also, if you want, try using a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2003 by YOGASUZ
This was a good recipe but I added a little bit of wine into it to add a bit more oomph. It... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2004 by Carrie B.
This was a great soup would make again and again! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2005 by MADDY92
I really liked this soup. I used heavy cream instead of milk to make it a little creamier. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2005 by Pesco
This wasn't bad but it was more watery than I expected, less creamy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2008 by STONESOUP
A gorgeous recipe. I'm sharing my changes for the frugal chef in a hurry! In place of fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by Murray
Oh my! This is amazing.. Double the butter and triple the Garlic! I used Mont Jack Cheese... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2007 by Sophie
I loved this soup. Because everyone said the veggie stock was bland I used 1/2 cup of brown... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2006 by Crystal
The second time I made this I did half the cheddar and then the other part was velveta. We... MORE