Cheddar Cauliflower Soup

Cheddar Cauliflower Soup
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups chicken broth
  • 2 cups peeled and cubed potatoes
  • 2 cups peeled and chopped carrot
  • 1 large head cauliflower, stemmed and chopped
  • 1/4 teaspoon dried dill weed
  • 1 pinch mustard powder
  • 6 ounces grated Cheddar cheese
  • salt and ground black pepper to taste


  1. Heat olive oil in a large pot over medium heat; cook and stir onion and garlic until onion is transparent, 5 to 7 minutes.
  2. Stir chicken broth, potatoes, and carrots into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until carrots and potatoes are tender, 10 to 15 minutes.
  3. Strain vegetables from chicken broth with a slotted spoon. Puree vegetables in a food processor, working in batches.
  4. Return pureed vegetables to broth and bring to a simmer.
  5. Stir cauliflower, dill, and mustard powder into broth mixture.
  6. Stir Cheddar cheese into broth mixture, in small batches, until cheese is melted, 5 to 10 minutes. Season with salt and black pepper.

04/30/2018
Cheddar Cauliflower Soup, recipe PT15M PT1H 5 455 calories

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