Cauliflower, Cheese And Tomato Soup Recipe

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0 votes | 1300 views
Servings: 4

Ingredients

Cost per serving $1.87 view details

Directions

  1. 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.
  2. 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.
  3. This recipe yields 4 to 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 478g
Recipe makes 4 servings
Calories 431  
Calories from Fat 251 58%
Total Fat 28.55g 36%
Saturated Fat 14.27g 57%
Trans Fat 0.0g  
Cholesterol 68mg 23%
Sodium 407mg 17%
Potassium 876mg 25%
Total Carbs 28.95g 8%
Dietary Fiber 5.7g 19%
Sugars 8.57g 6%
Protein 17.3g 28%
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