Cheesy Cauliflower and Potato Soup
User Reviews
5
Cheesy Cauliflower and Potato Soup
Description
Cheesy Cauliflower and Potato Soup combines diced onions sautéed until softened with olive oil, before adding cubed potatoes and cauliflower florets to simmer in vegetable broth. After the vegetables become very soft, evaporated milk is added and the mixture pureed into a creamy soup. Smoked paprika, salt, and freshly cracked black pepper provide gentle seasoning, while shredded cheddar cheese melts in to enrich the soup's flavor. Finished with sliced green onions for brightness, the soup offers a thick, smooth texture and a hint of smokiness balanced by the mild cauliflower and potato base.
The cooking method ensures the potatoes and cauliflower become tender enough to blend smoothly, delivering a velvety consistency without needing cream. The cheddar cheese adds a mild sharpness, complementing the savory broth, while the paprika brings a subtle smoky note that elevates the soup beyond a simple vegetable puree.
This soup is ideal served warm as a starter or light meal. The green onion garnish adds a fresh contrast to the rich, creamy base, making it satisfying without heaviness. It pairs well with crusty bread if desired, to soak up the smooth broth.
Notes recommend keeping the green onions for topping, as they provide an important pop of flavor. The recipe uses evaporated milk rather than cream, balancing richness with lower fat. Blending safety tips include cooling the soup slightly before pureeing and careful handling to avoid splattering.
Ingredients
- 1 yellow onion $0.32
- 1 Tbsp olive oil $0.16
- 1 head cauliflower $1.99
- 1.5 lb. russet potato $1.42
- 4 cups vegetable broth $0.52
- 12 oz. evaporated milk $0.65
- 1/2 tsp smoked paprika $0.05
- 1 tsp salt $0.03
- black pepper $0.05, freshly cracked
- 4 oz. cheddar cheese $0.85, medium, shredded
- 3 green onion $0.33, sliced
Instructions
- Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
- Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
- Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
- Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
- Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
- Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.
Notes
- Keep the green onions as a garnish for added fresh flavor in each serving.
- Let the soup cool slightly before blending to avoid splattering and ensure safety.
- Use evaporated milk to add creaminess without heavy cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61.5 cups each
Amount Per Serving
Calories 3045 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 304.5kcal | 15% |
| Carbohydrates | 36.53g | 12% |
| Protein | 12.78g | 26% |
| Fat | 12.7g | 20% |
| Sodium | 1183.65mg | 49% |
| Fiber | 4.03g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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