Cauliflower, Cheese And Tomato Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
4		Garlic cloves - minced or pressed
1 cup	110g / 3.9oz	Diced peeled carrots
1/3 cup	36g / 1.3oz	Diced celery
2 1/2 cups	365g / 12oz	Diced potatoes
4 cups	584g / 20oz	Chopped cauliflower
1 teaspoon	5ml	Dried oregano
2 cups	474ml	Water
2 cups	125g / 4.4oz	Chopped fresh tomatoes
		(or 1 can drained tomatoes 28-oz)
1 1/2 cups	219g / 7.7oz	Grated sharp Cheddar cheese
2 tablespoons	30ml	Chopped fresh basil
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Cream cheese - (2 oz)
1/2 cup	118ml	Milk
		Salt - to taste

Recipe Instructions

To cook vegetables: Warm olive oil in nonreactive soup pot. Add onions. Cook, covered but stirring often, over medium heat for 8 to 10 minutes, or until onions are translucent. Add garlic, carrots and celery. Cook for 5 minutes. Add potatoes, cauliflower, oregano and water. Cover. Bring to a boil. Reduce heat to very low. Simmer, covered, for 10 to 15 minutes, or until all vegetables are tender. Add tomatoes. Cook, covered, for 5 minutes.

To puree soup: In blender or food processor, puree about 3 1/2 cups soup with cheddar cheese, basil, pepper, cream cheese and milk until smooth. Return pureed mixture to pot. Add salt to taste. Gently reheat. Serve.

This recipe yields 4 to 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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