Creamy cauliflower cheese soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cauliflower, raw, 3/4 head, large (6-7" dia) - chopped*TILLAMOOK VINTAGE WHITE EXTRA SHARP CHEDDAR, 3.4 oz - diced*Kerrygold (Pure Irish Butter), 2.5 Tbsp.*Chicken Broth - Homemade, 3.5 cup *Organic Valley Heavy Whipping Cream, 8 tbsp 1 small yellow onion, diced.
1) In medium soup pot, saute diced onion in butter until tender. Add cauliflower and stir to coat with butter.
2) Add broth; cook over medium heat until cauliflower is very soft.
3) Blend with immersion blender.
4) Add diced cheese; stir until melted.
5) Add heavy cream until "right" consistency. Heat through. Serve in mugs.
Serving Size: 1 cup - 4 seervings
Number of Servings: 4
Recipe submitted by SparkPeople user CSMNETC.
2) Add broth; cook over medium heat until cauliflower is very soft.
3) Blend with immersion blender.
4) Add diced cheese; stir until melted.
5) Add heavy cream until "right" consistency. Heat through. Serve in mugs.
Serving Size: 1 cup - 4 seervings
Number of Servings: 4
Recipe submitted by SparkPeople user CSMNETC.
Nutritional Info Amount Per Serving
- Calories: 330.3
- Total Fat: 27.7 g
- Cholesterol: 81.8 mg
- Sodium: 506.1 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 4.7 g
- Protein: 12.8 g