CAULIFLOWER SOUP WITH CHEESE

Cauliflower Soup with Cheese image

Excellent soup for fall or winter nights! Easy to make! Serve with extra cheese on top.

Provided by kac

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h5m

Yield 6

Number Of Ingredients 12

Ingredients

1 large head cauliflower, cut into florets and divided
1 ½ cups chopped onion
⅔ cup peeled and diced russet potato
1 carrot, peeled and chopped
3 cloves garlic
1 ½ teaspoons salt
4 cups water
2 cups shredded sharp Cheddar cheese
¾ cup milk
1 tablespoon minced fresh dill
freshly ground black pepper to taste
1 teaspoon cumin seeds

Steps:

Measure 2 cups cauliflower florets into a bowl and set aside.
Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.
Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes; add to pot with pureed mixture.
Stir Cheddar cheese, milk, dill, and black pepper into the soup.
Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes; stir into the soup.
Continue heating soup until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 18 g, Cholesterol 42 mg, Fat 13.4 g, Fiber 5 g, Protein 14.3 g, SaturatedFat 8.4 g, Sodium 886.7 mg, Sugar 7.4 g