CHEESY FLORET SOUP
This is a delicious vegetable soup made with cauliflower and broccoli and a creamy cheese sauce. I'm not sure where I originally got this recipe but I have been making it for years. This is such a simple and quick soup to make. I enjoy having garlic toast with it. The pictures in this recipe are from where I doubled the batch...
Provided by Karla Everett
Categories Vegetable Soup
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large sauce pan combine the first 6 ingredients. Bring to a boil; reduce heat. Cover and simmer for 12 - 15 minutes or until vegetables are tender.
- 2. Mean while in a dutch oven pan melt butter ; stir in flour until smooth.
- 3. Gradually stir in milk ; bring to a boil.
- 4. Cook and stir for 2 minutes or until thickened.
- 5. Reduce heat and add cheese.
- 6. Cook and stir until the cheese is melted.
- 7. Drain the vegetables mixture.
- 8. Add the drained vegetables to the cheese sauce.
- 9. Stir the vegetable mix into the sauce and heat through.
CHEESY FLORET SOUP RECIPE
Provided by Side Passion
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer 12-15 minutes or until vegetables are tender. Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through.
CHEESY TOMATO SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes.
- Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes.
- For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside.
- Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary.
- To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley.
QUICK SAVORY CHEESE SOUP
This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. -Dee Falk, Stromsburg, Nebraska
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Add the flour, salt, garlic powder and pepper; stir until smooth. Gradually add milk; cook and stir over medium heat until thickened and bubbly. , Meanwhile, in a small saucepan, bring broth to a boil. Add carrot and celery; simmer for 5 minutes or until vegetables are tender. Add to milk mixture and stir until blended. Add cheeses. Cook and stir until melted (do not boil). Garnish with chives if desired.
Nutrition Facts : Calories 402 calories, Fat 28g fat (19g saturated fat), Cholesterol 97mg cholesterol, Sodium 1088mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.
CHEESY CAULIFLOWER SOUP
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. -Ruth Worden, Mossena, New York
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein.
CHEESY FLORET SOUP
'I received the recipe for this comforting soup from my mom, and my family requests it often,' says Janice Russell of Kingfisher, Oklahoma. 'It's especially good with crusty French bread.'
Provided by Allrecipes Member
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
- Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through.
Nutrition Facts : Calories 480.4 calories, Carbohydrate 36.6 g, Cholesterol 81.9 mg, Fat 24 g, Fiber 5 g, Protein 31.7 g, SaturatedFat 15.4 g, Sodium 2205.2 mg, Sugar 21 g
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