This creamy Cauliflower-Cheese Soup will have your family yearing for more. This soup is simple and easy, and just right on those cold nights.
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large head cauliflower, coarsely chopped
4 cups low-sodium chicken broth
Salt and pepper
1 cup whole milk
1 teaspoon Dijon mustard
1 1/2 cups shredded sharp or extra sharp white Cheddar
Croutons, for serving, optional
How to Make It
In a large pan, melt butter with oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes. Add cauliflower and broth, season with salt and pepper and bring to a boil over high heat. Reduce heat to medium-low and simmer until cauliflower is very tender, about 20 minutes.
Remove from heat; let cool slightly. Working in batches, puree soup in a blender. Return soup to clean pot; stir in milk and mustard. Bring back to a simmer over medium heat. Add cheese and stir until cheese has melted (do not boil). Season with salt and pepper. Ladle into bowls and sprinkle with additional cheese or croutons, if desired.
This soup is a great starting point! I added some crispy smoked bacon just before stirring in the cheese and seasoned it with italian seasoning and some crushed red peppers. I also used vegetable boullion cubes instead of chicken broth because that's what I had in my cupboard. My husband loved it so much he ate it without the cheese. I substituted some reduced fat mexican blend cheese and it was perfect!
Magnificent! Saw this posted this morning and thought it would make the perfect dinner for a snowy Texas afternoon. I added some leftover corn I had in the fridge in order to make it more "sweet" for my four year old daughter's taste.
This is simple and tasty. I threw some asiago cheese in at the end because I didn't have enough cheddar but I think it gave it a nice flavor. Also I used an immersion blender - soooo much easier to blend right in the pot.
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