Excellent soup for fall or winter nights! Easy to make! Serve with extra cheese on top.

kac

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Measure 2 cups cauliflower florets into a bowl and set aside.

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  • Mix remaining cauliflower florets, onion, potato, carrot, garlic, and salt together in a Dutch oven or stockpot. Pour water over cauliflower mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until all vegetables are tender, 30 to 40 minutes.

  • Pour soup in batches into a blender no more than half full. Hold lid in place while pulsing blender a few times before leaving on to puree until smooth. Return pureed soup to the pot.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Put reserved cauliflower into the steamer basket, place lid on saucepan, and steam cauliflower until just tender, about 5 minutes; add to pot with pureed mixture.

  • Stir Cheddar cheese, milk, dill, and black pepper into the soup.

  • Heat a small skillet over medium-high heat. Toast cumin seeds in hot skillet until lightly toasted and fragrant, 1 to 2 minutes; stir into the soup.

  • Continue heating soup until heated through, 5 to 10 minutes.

Nutrition Facts

241 calories; protein 14.3g 29% DV; carbohydrates 18g 6% DV; fat 13.4g 21% DV; cholesterol 42mg 14% DV; sodium 886.7mg 36% DV. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2014
Thoroughly totally 100% enjoyed this soup. I used my immersion blender to puree the cooked veggies and broth and used chicken stock instead of water. I steamed the cauliflower that was set aside for 1 minute 15 seconds in the microwave then stirred it in and loved the texture that it qdded to the creamy soup. The fresh dill brought a subtle flavor and unfortunately I forgot the cumin seeds (which were optional anyway). Kac thumbs up on your soup recipe it's a winner! Read More
(7)

Most helpful critical review

Rating: 3 stars
10/17/2017
Next time I make it I will cut the garlic in half. It tended to overwhelm the taste. Read More
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/28/2014
Thoroughly totally 100% enjoyed this soup. I used my immersion blender to puree the cooked veggies and broth and used chicken stock instead of water. I steamed the cauliflower that was set aside for 1 minute 15 seconds in the microwave then stirred it in and loved the texture that it qdded to the creamy soup. The fresh dill brought a subtle flavor and unfortunately I forgot the cumin seeds (which were optional anyway). Kac thumbs up on your soup recipe it's a winner! Read More
(7)
Rating: 5 stars
11/04/2014
Tried this based on the one review and they were right! Awesome soup. Thickened without cream or flour very tasty!! Did not add quite as much cheese as called for but still great. Used 2% milk. Used my immersion blender and just mixed it all up; did not save the separate pieces of cauliflower to add after. Oh and I used vegetable broth in place of the water. MUCH tastier! Read More
(2)
Rating: 4 stars
11/17/2014
Very mild tasting soup. Good for getting cauliflower into the diet. I didn't have dill so used a pinch each of dried sage basil and oregano. Otherwise stuck to the recipe. Next time I would try vegetable broth in place of the water as the soup was very mild tasting and I did have to increase the salt. As a twist I think one could also substitute the cheddar for parmesan. Very rich. Read More
(1)
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Rating: 5 stars
12/24/2016
I topped it with green onions and bacon bits.. I also added a few dashes of cayenne pepper. Yum! Read More
Rating: 4 stars
02/20/2015
I substituted a can of cheddar cheese soup instead of two cups of sharp cheddar which I reduced to about 3/4 cup. I will use sharp cheddar instead of soup next time. I tried to cut back on the salt but it needs it. Other than that it was tasty would serve with bisquick muffins Read More
Rating: 4 stars
02/27/2015
Very good! I used chicken stock instead of water and next time I will make the cauliflower florets a bit smaller. I did microwave the florets versus steaming them as another reader did. It's a keeper! Read More
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Rating: 3 stars
10/17/2017
Next time I make it I will cut the garlic in half. It tended to overwhelm the taste. Read More
Rating: 3 stars
12/02/2016
Needed some chiken stock for more body. Otherwise good. Read More
Rating: 5 stars
03/02/2016
We loved this soup!! The only change I made was to add 1/2 teaspoon of cayenne. Read More
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