Name: Cheddar Cauliflower Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 tablespoon olive oil -; 1-1/2 cups thinly sliced leeks (white portion only) -; 1 medium head cauliflower, broken into florets -; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -; 2 garlic cloves, minced -; 1 teaspoon Worcestershire sauce -; 1 carton (32 ounces) vegetable broth -; 1 can (12 ounces) reduced-fat evaporated milk -; 1 cup shredded sharp cheddar cheese -; Additional shredded sharp cheddar cheese and minced fresh thyme, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cheddar Cauliflower Soup

1. 1 tablespoon olive oil -

2. 1-1/2 cups thinly sliced leeks (white portion only) -

3. 1 medium head cauliflower, broken into florets -

4. 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme -

5. 2 garlic cloves, minced -

6. 1 teaspoon Worcestershire sauce -

7. 1 carton (32 ounces) vegetable broth -

8. 1 can (12 ounces) reduced-fat evaporated milk -

9. 1 cup shredded sharp cheddar cheese -

10. Additional shredded sharp cheddar cheese and minced fresh thyme, optional -

How to cook deliciously - Cheddar Cauliflower Soup

1. Stage

In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender.

2. Stage

Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.