Cauliflower Cheese Soup
This Cauliflower Cheese Soup is not only delicious but healthy as well. This winter, you definitely have to make this tasty recipe!
Ingredients
- 3 tbsp. butter tips & tricks
- 3 cups white onions, chopped
- 1 tsp ground Himalayan sea salt, or to taste and divided
- 1 1/2 cups celery, chopped
- 1 1/2 cups carrots, peeled and chopped
- 4 large cloves garlic, pressed
- 1 tbsp. Dijon mustard
- 1/2 cup unbleached all-purpose flour
- 3 cups half-and-half
- 4 cups low-sodium chicken broth
- 8 to 9 cups (2 heads) cauliflower, roughly chopped tips & tricks
- 1/2 tbsp. dried thyme leaves
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/8 tsp. cayenne pepper
- 3 cups sharp Cheddar cheese, grated
- 1/4 cup chopped cooked bacon, for garnish tips & tricks
- 1/2 cup croutons, for garnish see Recipe
- 2 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add butter. When melted and it starts sizzling, add onions, sprinkle on salt and sauté them for 2 minutes.
- Add celery and carrots. Sauté until the vegetables are tender, about 5 minutes.
- Add pressed garlic and sauté for 1 minute before adding Dijon mustard; stir to coat the vegetables.
- Add all-purpose flour, stir well and cook for 1 minute.
- Pour in half-and-half and stir very well, scraping the bottom of the pot. Stir in low-sodium chicken broth.
- Add cauliflower and season with dried thyme leaves, freshly ground black pepper and cayenne pepper. Stir until well mixed and bring the mixture to a boil. Cover, reduce the heat to medium-low and cook for 15 minutes.
- Remove the lid, give a good stir and cook for another 15 minutes or until the cauliflower is soft.
- Using an immersion blender, process until somewhat smooth, leaving small chunks.
- When desired consistency is reached, add cheese by the handful and stir very well between each addition until it’s all melted – don’t let the soup boil otherwise the cheese will break down.
- Taste and adjust if necessary before serving the soup in warm bowls. Garnish with cooked bacon, homemade croutons and fresh chopped parsley.