Cauliflower Cheddar Soup

Name: Cauliflower Cheddar Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 pcs chopped yellow onion; 1 tablespoon Extra-Virgin Olive Oil; 1 teaspoon Minced Garlic; 0.75 teaspoon Paprika; 2.5 cup Chicken or Vegetable Stock; 0.5 cup Reduced Fat Milk; 1.5 cup Shredded Chedder Cheese; 2 tablespoon Fresh Dill or Chive; 0.25 teaspoon Salt; 1 head Cauliflower, Coarsely Chopped

This versatile soup comes together quickly and tastes great alone or in combo with a sandwich or salad. It’s a great way to get some extra veggies and freezes well.

EvaWestonRDN_WNW

Prep20 min

Total20 min

Servings6

Difficultyeasy

AmericanSoupsDinner / SupperLunch

Ingredients

1 pcschopped yellow onion
1 tablespoonExtra-Virgin Olive Oil
1 teaspoonMinced Garlic
0.75 teaspoonPaprika
2.5 cupChicken or Vegetable Stock
0.5 cupReduced Fat Milk
1.5 cupShredded Chedder Cheese
2 tablespoonFresh Dill or Chive
0.25 teaspoonSalt
1 headCauliflower, Coarsely Chopped

Instructions

1
Soften the aromatics: In a large saucepan or stockpot, heat the oil over medium heat. Add the onions and garlic, and cook, stirring occasionally until the onions are tender, about 5 minutes.
2
Quick cook the cauliflower and paprika: Add the paprika and the cauliflower and cook it for 2-3 minutes.
3
Add the liquids & simmer: Add the broth and milk and bring it to a boil. Reduce the heat to keep it at a gentle simmer, cover the pan, and cook it for 25-30 minutes, stirring occasionally, until the cauliflower is very tender when pierced with a fork.
4
Blend soup: Using a hand immersion blender or a standing blender, puree the soup.
5
Add cheddar and herbs: Return it to the pot, if necessary, over medium-low heat and stir in the cheese, dill or chives, and salt, until the cheese is melted.