Cheesy Cauliflower Soup


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Cheesy Cauliflower Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Soup
Cuisine American
Servings
Course Soup
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Place cauliflower florets on a greased baking sheet. Bake for 30 minutes.
  2. Melt butter in a large stock pot. Add celery and carrot; saute for 5 minutes. Add baked cauliflower, chicken broth, salt, white pepper, and thyme. Bring to a boil, then simmer for 20 minutes, or until vegetables are soft. Remove from heat and allow to cool for 5 minutes.
  3. Using an immersion blender, process soup until smooth*. Add heavy cream and stir. Add cheddar cheese 1/4 cup at a time, stirring to melt between each addition. Add Parmesan and stir to melt. Check for seasoning, then serve in soup bowls. Garnish with crushed Parmesan crisps.
Recipe Notes

* If using a table top blender, be sure to process in
small batches. Lift the corner of blender top to prevent
vacuum effect and heat explosions.

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