Soups · Soup
Ham, Cauliflower & Cheddar Soup
A thick cauliflower soup with diced roast ham, melted cheddar and a little cream.
- Prep
- 15 min
- Cook & rest
- 30 min
- Total
- 45 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Hamfully cooked roast ham, diced250 g
- Cauliflowersmall florets650 g
- Celerydiced100 g
- Oniondiced40 g
- ButterUnsalted20 g
- WaterDrinking water900 g
- Heavy creamFluid, heavy whipping80 g
- Cheddargrated100 g
- Yellow mustardPrepared, yellow15 g
- Black pepperDried, ground1 g
- Parsleychopped8 g
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STEP BY STEP
Let’s make it.
- Melt butter in a large saucepan and soften onion and celery for 5 minutes.
- Add cauliflower and measured water. Simmer for 18–20 minutes until cauliflower is very tender.
- Take off the heat and blend about half the soup with an immersion blender, leaving some small florets for texture.
- Stir in ham, cream, mustard and pepper. Heat gently, stirring, until the ham and soup reach 165°F (74°C).
- Reserve 25 g cheddar for topping. Take off the heat and stir in the remaining cheddar until melted. Divide into 4 servings and sprinkle with the reserved cheddar and parsley.
Kitchen notes
- Roast ham and cheese supply salt; taste before adding any extra. Sweet-glazed ham changes the estimate.
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 12 g
- Fiber
- 4.1 g
- Carbs − fiber
- 7.9 g
- Protein
- 23.7 g
- Fat
- 25 g
- Energy
- 359 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Ham, Cauliflower & Cheddar Soup
For 4 servings
Meat & poultry
- HamBoneless, roasted, mixed fat levels250 g
Vegetables
- CauliflowerRaw650 g
- CeleryRaw100 g
- OnionRaw40 g
Eggs & dairy
- CheddarRegular100 g
- Heavy creamFluid, heavy whipping80 g
Oils & fats
- ButterUnsalted20 g
Herbs & spices
- Black pepperDried, ground1 g
- ParsleyFresh8 g
Sauces & pantry
- Yellow mustardPrepared, yellow15 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/ham-cauliflower-cheddar-soup/
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