Cauliflower Cheese Soup

Teresa Ambra

This delicious soup is a great way to use cauliflower. It includes carrots, corn, celery, cream of potato soup, and both cheddar and provolone cheeses. It's the perfect soup for winter!

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Dish, Soup, Stews and Chowders

Cuisine American

Servings

Calories 283 kcal

Equipment

1 Dutch oven with lid
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 can opener
1 wooden spoon
1 soup ladle

Ingredients

1/2 cup water (or more if needed)
2 tbsp. unsalted butter
1/2 cup carrots shredded (or matchsticks carrots)
1/4 cup celery finely diced
1/4 cup onion chopped
2 cans cream of potato soup undiluted
2 cups 2% milk
1 can whole kernel corn drained
2 cups cauliflower florets fresh or frozen
1 cup sharp cheddar cheese shredded
1 cup provolone cheese shredded (or mozzarella cheese)
1 tsp. sea salt
1/2 tsp. ground black pepper
1 tsp. fresh parsley minced, for garnish, if desired
1/2 cup sharp cheddar cheese for garnish, if desired

Instructions

In a sauce pan, heat first 5 ingredients until vegetables are tender.
This will take about 3-5 minutes.
Add cauliflower and cook an additional 5 minutes.
Stir in remaining ingredients and heat thoroughly until cheeses are melted.

Notes

Nutrition

Calories: 283kcalCarbohydrates: 18gProtein: 14gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 1058mgPotassium: 368mgFiber: 1gSugar: 6gVitamin A: 1966IUVitamin C: 14mgCalcium: 372mgIron: 1mg

Keyword carrots, cauliflower, cheese, corn, main dish, soup

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