Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 c. minced onions
- 4 x garlic cloves chopped or possibly pressed
- 1 c. diced peeled carrots
- 1/3 c. diced celery
- 2 1/2 c. diced potatoes
- 4 c. minced cauliflower
- 1 tsp dry oregano
- 2 c. water
- 2 c. minced fresh tomatoes (or possibly 1 can liquid removed tomatoes 28-ounce)
- 1 1/2 c. grated sharp Cheddar cheese
- 2 Tbsp. minced fresh basil
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. cream cheese - (2 ounce)
- 1/2 c. lowfat milk Salt to taste
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Cauliflower, Cheese And Tomato Soup
Servings: 4
Directions
- To cook vegetables: Hot extra virgin olive oil in nonreactive soup pot. Add in onions. Cook, covered but stirring often, over medium heat for 8 to 10 min, or possibly till onions are translucent/soft. Add in garlic, carrots and celery. Cook for 5 min. Add in potatoes, cauliflower, oregano and water. Cover. Bring to a boil. Reduce heat to very low. Simmer, covered, for 10 to 15 min, or possibly till all vegetables are tender. Add in tomatoes. Cook, covered, for 5 min.
- To puree soup: In blender or possibly food processor, puree about 3 1/2 c. soup with cheddar cheese, basil, pepper, cream cheese and lowfat milk till smooth. Return pureed mix to pot. Add in salt to taste. Gently reheat. Serve.
- This recipe yields 4 to 6 servings.
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