This creamy soup is not only delicious and nutritious. Our Cauliflower Cheese Soup is a great main course for your family served with crusty garlic bread or grilled cheese sandwich and salad. Although we are making this soup vegetarian style, feel free to add some browned sausage or bacon to boost the protein factor!
| Servings | Prep Time |
| 6-8 people | 20 minutes |
| Cook Time |
| 20 minutes |
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This creamy soup is not only delicious and nutritious. Our Cauliflower Cheese Soup is a great main course for your family served with crusty garlic bread or grilled cheese sandwich and salad. Although we are making this soup vegetarian style, feel free to add some browned sausage or bacon to boost the protein factor!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 potatoes, red or white washed and cut into cubes
- 1 medium cauliflower stem and leaves removed, washed, and cut into flowerettes
- 2 teaspoons fresh or dried thyme if using fresh thyme use 2 tablespoons, minced
- 1 teaspoon dried basil or tarragon
- 2 teaspoons Kosher salt
- 1 teaspoon coarse black ground pepper
- 3 cloves garlic, minced minced
- 6 cups chicken or vegetable broth
- 2 cups grated cheddar cheese
- 1/2 cup Italian Parsley, minced
- 1/2 cup Romano cheese grated for topping
- pinch red pepper flakes for topping, optional
Servings: people
Instructions
- In a large soup pot, add the olive oil and heat over medium heat. Add the onions and cook for 3-4 minutes until onions are soft. Stir frequently. Add the cauliflower and potato, thyme, basil or tarragon, salt, pepper, and garlic. Cook for another 4 minutes, stirring often to insure even cooking. Turn down heat, add the broth; cook for 20 minutes or until cauliflower and potatoes are tender.
- Remove soup from heat and cool for 10 minutes.
- Transfer 1/3 of the soup to a blender and process until smooth. Transfer to a bowl. Continue to process until smooth the remaining soup in two additional batches. Return mixture to soup pot and heat over medium low until piping hot. Add cheese and stir in until blended. Taste and adjust seasoning.
- Serve in bowls topped with Romano cheese and parsley. Add red pepper flakes if desired.
- Leftovers can be kept in the refrigerator for up to a week. The soup can also be frozen in an airtight container for up to 6 months. Defrost thoroughly before reheating.