Categories: Cauliflower, October2018, Soups

Ingredients

• 2 Tbs olive oil
• 2 cups chopped onion
• 4 garlic cloves, minced or pressed
• 1 cup peeled and diced carrots
• 1/3 cup diced celery
• 2 1/2 cups diced potatoes
• 4 cups diced cauliflower
• 1 tsp dried oregano
• 2 cups water
• 2 cups chopped (fresh) or canned tomatoes (28 oz can, drained)
• 1 1/2 cups grated, sharp cheddar cheese
• 2 Tbs chopped fresh basil
• 1/2 tsp ground black pepper
• 1/4 cup Neufchâtel or cream cheese (2 oz)
• 1/2 cup of milk
• salt to taste

Directions

1. Warm the olive oil in a nonreactive soup pot, add the onions, cover, and cook on medium heat for 8-10 minutes, until the onions are translucent; stir often. Add the carrots, garlic, and celery and continue to cook for 5 minutes. Add the potatoes, cauliflower, oregano, and water, cover, and bring to a boil. Reduce the heat to very low, cover, and simmer for 10-15 minutes, until all of the vegetables are tender. Add the tomatoes, cover, and cook for about 5 more minutes.

2. In a blender or food processor, puree about 3 1/2 cups of the soup with the cheddar cheese, basil, pepper, Neufchâtel, and milk until smooth. Return the pureed mixture to the pot, add salt to taste, gently reheat the soup and serve.

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