Creamy Cauliflower Cheese Soup With Carrots
Creamy Cauliflower Cheese Soup With Carrots is a creamy, comforting cauliflower and carrot soup with reduced-fat cheddar; quick to make and perfect for easy weeknight meals.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 head cauliflower cut into small florets
- 1 medium carrot peeled and thinly sliced
- 3 cups low sodium vegetable broth
- 1 cup low-fat milk
- 1 cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dry mustard powder
- ⅛ teaspoon paprika
Instructions
- Place the large soup pot over medium heat.
- Add the olive oil to the pot.
- Place the chopped onion in the pot and cook for 5 minutes, stirring often until soft and translucent.
- Add the minced garlic to the pot and cook the garlic for 30 seconds while stirring.
- Place the cauliflower florets and sliced carrot and vegetable oil in the pot.
- Bring to a gentle boil.
- Reduce the heat and simmer for 15 minutes, or until the cauliflower is very tender.
- Turn off the heat.
- Use an immersion blender to blend the soup until mostly smooth, leaving some small cauliflower pieces for texture. Or If using a countertop blender, blend the soup in batches and return it to the pot.
- In a small bowl, whisk the flour into the milk until smooth.
- Slowly stir the milk-and-flour mixture into the soup.
- Place the pot over medium heat and cook, stirring constantly, for 5 minutes until the soup thickens slightly.
- Reduce the heat to low.
- Add a small handful of shredded cheddar to the soup. Stir until the cheese melts, then add more cheese a little at a time until fully melted and smooth.
- Stir the salt, black pepper, dry mustard powder, and paprika into the soup.
- Cook for 2 to 3 minutes more then remove the pot from the heat.
- Taste and adjust seasoning if needed.
Notes
9 WW Smart Points
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat (stovetop): Warm over low heat, stirring frequently and adding a splash of milk or broth if the soup becomes too thick.
- Reheat (microwave): Place a serving in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between intervals until warm.
Nutrition
Calories: 253kcalCarbohydrates: 21gProtein: 13gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 554mgPotassium: 647mgFiber: 5gSugar: 8gVitamin A: 2953IUVitamin C: 73mgCalcium: 321mgIron: 1mg
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