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Receta Cauliflower, Cheese And Tomato Soup
by Global Cookbook

Cauliflower, Cheese And Tomato Soup
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Ingredientes

  • 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

Direcciones

  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.