Cauliflower and White Cheddar Soup

Cauliflower – we have become rather close over the years.  It wasn’t always this way.  In the beginning, I’d say we were just good acquaintances.  At some point I began to roast you and we became friends.  Snacking on you steamed and dipped in ranch or hummus – also yummy.  I even cut you up into chunks and put you in soup and we were better friends.  When I finally riced you, our relationship went to the next level.  I didn’t realize how versatile you were.  You can even be made into pizza crust – so many sides to one vegetable.  But you really shine in this recipe, all blended with onions, cream, and cheese.  Love!

Okay, enough of the love affair with cauliflower.  I know most of you have had a version of this soup at some point.  It is one of our favorites at the local soup, salad, and sandwich place.  Even the little guy likes it so that is saying something!  I have made several variations myself and I think I finally hit the jackpot.  I started out converting a broccoli soup to a cauliflower one and just whirling it in the blender and while that was pretty superb, I thought I could do better.  Next, I did smaller batches with a base of just cauliflower, cream, and cheese – not good, start over.  I realized I needed to join the two recipes somehow.  So here it is, in all it’s delicious glory.  Enjoy fellow cauliflower lovers!  Enjoy!

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Cauliflower and White Cheddar Soup

Blended cauliflower, onions, cream and white cheddar cheese make this creamy, delicious soup perfect for a chilly evening.

Course Main Course

Cuisine American

Keyword broccoli cheddar soup, cauliflower, cauliflower and white cheddar soup

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8

Ingredients

• 1 head cauliflower steamed
• 1 Tbsp olive oil
• 1 cup onion
• 1 clove garlic minced
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 2 1/2 cups heavy cream
• 2 cups milk
• 2 cups white cheddar shredded

Instructions

1. Steam cauliflower until tender enough to poke with a fork.

2. Heat oil in a large sauce pan on medium heat.  Add onions and garlic and saute until tender, about 2-3 minutes.  Add salt and pepper.  Add cream and milk and bring to a boil.  Turn off the heat.

3. In a blender, pour in half of the cream/onion mixture and add half of the cauliflower.  Blend until smooth.  Pour into a separate bowl.  Add the rest of the cream/onion mixture and cauliflower and blend until smooth.  Return both mixtures to the sauce pan and bring to a simmer over low heat.

4. Add the cheese and stir until melted.  Serve with warm rolls.  Enjoy.