Cheddar Cheese and Cauliflower Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

411 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	tablespoons	butter
3	medium	carrots	cut into small dice
3	medium	celery stalks	cut into small dice
1	medium	onion	minced
3	tablespoons	flour, all-purpose
1 1/2	cups	chicken broth
1/2	small	cauliflower florets	trimmed and cut into florets
8	ounces	cheddar cheese, mild	grated plus 2 ounces cut into small dice for garnish
1 1/2	cups	cream, half and half
1/4	teaspoon	cayenne pepper
1	x	salt

Directions

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Heat the butter in a large saucepan.

Add the carrots, celery, and onion; sauté for about 5 minutes until the vegetables are softened.

Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower.

Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes.

Stir in the grated cheese and cook for about 30 seconds until melted.

(Do not bring soup to a boil after cheese is added or the soup will break.)

Stir in the half-and-half; warm the soup over low heat.

Season with cayenne pepper and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls.

Sprinkle each portion with the diced cheese and serve immediately.

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Nutrition Facts

Serving Size 302g

Amount per Serving

Calories 411 70% of calories from fat

	% Daily Value*
Total Fat 32.0g	49%
Saturated Fat 20.0g	98%
Trans Fat 0.0g
Cholesterol 93mg	31%
Sodium 448mg	19%
Total Carbohydrate 19.0g	6%
Dietary Fiber 2.0g	8%
Sugars 5.0g
Protein 13.0g	26%

Vitamin A	173%		Vitamin C	10%
Calcium	32%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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