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Cheddar Cheese and “Potato” Soup

If ever there was a dynamic duo of destructive caloric forces, cheese and potatoes is it. But they taste sooo good together, we dive in anyway. This potato-free cheese and “potato” soup reunites the duo but tames them to a mere shadow of their former fatness.

Recipe information

  • Yield

    serves 4

Ingredients

Nonstick cooking spray
2 garlic cloves, minced
1 small yellow onion, chopped
2 cups skim milk
1 medium head cauliflower, cored and roughly chopped (about 4 cups)
Salt and freshly ground black pepper
1 1/2 cups (6 ounces) shredded 50% reduced-fat cheddar cheese, such as Cabot
1/2 bunch scallions (green part only), sliced thin on the diagonal

Preparation

  1. Step 1

    Heat a Dutch oven over medium heat. When the pot is hot, spray it with cooking spray. Add the garlic and onion. Sauté, stirring occasionally, until the garlic and onion have started to soften, about 4 minutes.

    Step 2

    Add the milk and cauliflower. Season with salt and pepper to taste. Cover the pot and bring the soup to a simmer. Simmer until the cauliflower is tender, about 25 minutes.

    Step 3

    Stir 1 cup of the cheddar cheese into the soup.

    Step 4

    Working in batches, transfer the soup to a blender and puree until smooth. Return the soup to the pot; reheat if necessary. Season with salt and pepper to taste.

    Step 5

    Ladle the soup into bowls, top with the remaining cheddar and the scallions, and serve.

  2. nutrition information

    Step 6

    Fat: 47g (before), 7g (after)

    Step 7

    Calories: 669 (before), 190 (after)

    Step 8

    Protein: 19g

    Step 9

    Carbohydrates: 16g

    Step 10

    Cholesterol: 25mg

    Step 11

    Fiber: 3g

    Step 12

    Sodium: 486mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsSoupSoup/StewCauliflowerVegetableCheddarCheeseDairyScallionOnionRoot VegetableMainStarterDinnerGluten FreeNut FreeVegetarianWeeknight MealsQuickEasySimmerDutch OvenCookbooks
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