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 Soup, Stews and Chowders

Cuisine American

Servings

Calories 267 kcal

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 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. pepper
fresh parsley minced, for garnish, if desired
additional 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-label]

Nutrition

Calories: 267kcalCarbohydrates: 19gProtein: 13gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 3gCholesterol: 41mgSodium: 954mgPotassium: 242mgFiber: 3gSugar: 8gVitamin A: 2050IUVitamin C: 11.6mgCalcium: 310mgIron: 0.5mg

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

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