Atk Creamy Cauliflower Soup Recipe Recipes Recipe For Zucchini

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CREAMY ZUCCHINI SOUP



Creamy Zucchini Soup image

In our area, we use lots of zucchini. One day I decided to try a new recipe for it, and my family really liked the results.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup water
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 large zucchini, shredded
1 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in the milk, water, bouillon, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add zucchini. Simmer, uncovered, for 10 minutes or until zucchini is tender. Stir in cheese until melted.

Nutrition Facts : Calories 295 calories, Fat 22g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 840mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

CHEESY CAULIFLOWER SOUP



Cheesy Cauliflower Soup image

A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!

Provided by CindiU

Time 1h45m

Yield 8

Number Of Ingredients 14

4 tablespoons salted butter
1 large onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed
3 tablespoons minced fresh parsley
8 cups chicken broth
1 large head cauliflower, cored and cut into small florets
1 tablespoon chopped fresh thyme
2 cups 2% milk
½ cup half-and-half
¼ cup sour cream
1 ½ cups shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
  • Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
  • Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g

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