Cauliflower, Cheese And Tomato Soup

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Cauliflower, Cheese And Tomato Soup

 

2 tablespoons olive oil

2 cups chopped onions

4 garlic cloves, minced or pressed

1 cup diced peeled carrots

1/3 cup diced celery

2 1/2 cups diced potatoes

4 cups chopped cauliflower

1 teaspoon dried oregano

2 cups water

2 cups chopped fresh tomatoes or 1 28 oz. can drained

tomatoes

1 1/2 cups grated sharp cheddar cheese

2 tablespoons chopped fresh basil

1/2 teaspoon freshly ground black pepper

1/4 cup cream cheese

1/2 cup milk

salt to taste

 

To cook vegetables: Warm olive oil in nonreactive soup

pot. Add onions.

Cook, covered but stirring often, over medium heat for

8 to 10 minutes, or until onions are translucent.

Add garlic, carrots and celery. Cook for 5 minutes.

Add potatoes, cauliflower, oregano and water. Cover.

Bring to a boil. Reduce heat to very low. Simmer,

covered, for 10 to 15 minutes, or until all vegetables

are tender.

Add tomatoes. Cook, covered, for 5 minutes.

To puree soup: In blender or food processor, puree

about 3 1/2 cups soup with cheddar cheese, basil,

pepper, cream cheese and milk until smooth.

Return pureed mixture to pot. Add salt to taste.

Gently reheat. Serve.

Serves 4 to 6

 

 

 

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