Cauliflower Cheese Soup Recipe Recipe

Name: Cauliflower Cheese Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 medium yellow onion, thinly sliced; 1 head cauliflower, broken into small florets; Kosher salt* to taste; Freshly ground white pepper to taste; 1/2 tablespoon minced garlic; 4 cups chicken broth or stock; Bouquet garni: 3 Italian parsley sprigs, 1 fresh tarragon sprig, 3 fresh thyme sprigs, 1 bay leaf, bundled together with butchers twine; 4 ounces shredded Gruyere cheese; 1/2 cup heavy cream, more if needed; 1/4 cup minced chives, for garnishing

Servings: persons

3 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 head cauliflower, broken into small florets
Kosher salt* to taste
Freshly ground white pepper to taste
1/2 tablespoon minced garlic
4 cups chicken broth or stock
Bouquet garni: 3 Italian parsley sprigs, 1 fresh tarragon sprig, 3 fresh thyme sprigs, 1 bay leaf, bundled together with butchers twine
4 ounces shredded Gruyere cheese
1/2 cup heavy cream, more if needed
1/4 cup minced chives, for garnishing

1
Melt 2 tablespoons of the butter over medium-low heat in a large saucepan and cook the onion slowly until soft and translucent but not browned.
2
Add the cauliflower, lightly season with salt and white pepper, and cook over a low flame for another 10 minutes, stirring occasionally so the mixture does not brown.
3
Add the remaining 1 tablespoon of butter.
4
Add the garlic and cook for 5 more minutes, allowing the mixture to turn a light golden brown.
5
Add the broth and bouquet garni and bring to a boil.
6
Once the soup has come to a rolling boil, reduce the heat to maintain a gentle simmer, cover, and cook for 25 to 30 minutes.
7
Remove and discard the bouquet garni.
8
Using a blender, puree the soup in batches, adding some of the Gruyere to each batch.
9
(Alternately, puree directly in the pan with an immersion blender.)
10
Transfer the soup to a clean saucepan set over low heat (keep the soup just under the boilif it gets too hot the cheese will curdle).
11
Add the cream and taste, thinning if necessary and seasoning with additional salt and white pepper as needed.
12
Ladle into warmed bowls and sprinkle with chives.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 medium yellow onion, thinly sliced, 1 head cauliflower, broken into small florets, Kosher salt* to taste, and more.

Yes, Cauliflower Cheese Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Cheese Soup Recipe

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