Cheddar Cauliflower Soup
It's best to have an immersion blender for this, but if you don't have one, you can do batches with a regular blender.
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- 2 tablespoon(s) olive oil
- 1 yellow onion diced
- 1 head(s) cauliflower (about 2.5 lbs) cut into florets
- 5 cup(s) chicken (or vegetable) broth
- 2 cup(s) heavy cream
- 2 teaspoon(s) kosher salt
- freshly ground pepper to taste
- 8 ounce(s) white cheddar cheese shredded
- In large Dutch oven over medium-high heat, warm oil, add onion, cook until tender (5-7 min).
- Add cauliflower, cook until light golden brown (5 min).
- Add broth, cream, salt & pepper, bring to a boil. Reduce heat to low, simmer about 10 minutes until cauliflower is easily pierced with fork.
- Using immersion blender, blend soup to fine puree.
- Add cheese until melted. Adjust seasonings with salt and pepper.
This recipe is a personal recipe added by CassandraNocera and has not been tested or endorsed by MyRecipes.
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Cheddar Cauliflower Soup Recipe at a Glance
- COURSE: Soups/Stews