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!

No ratings yet

Print Recipe Pin Recipe

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-label]

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

Tried this recipe?Let us know how it was!