Cauliflower Soup Recipe

Name: Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbs olive oil; 1 yellow onion, sliced; 3 cloves garlic, minced; 2 heads cauliflower, stemmed &; cut into florets; 1 lg can chicken broth; 4 cups shredded sharp cheddar; cheese; salt & pepper; 1/4 cup blue cheese (optional; 1 tbs finely chopped fresh; Italian parsley

Servings: persons

2 tbs olive oil
1 yellow onion, sliced
3 cloves garlic, minced
2 heads cauliflower, stemmed &
cut into florets
1 lg can chicken broth
4 cups shredded sharp cheddar
cheese
salt & pepper
1/4 cup blue cheese (optional
1 tbs finely chopped fresh
Italian parsley

1
In soup pot, saute onion in oil over med-high heat until softened & very lightly colored (about 5 min). Add garlic & saute 1 min. Do not let garlic burn.
2
Add cauliflower &stock & bring to simmer.Reduce heat to Med & cook until softened, about 20-25 min. remove from heat.
3
In blender or food processor, puree soup in batches until smooth & has a creamy consistency.
4
Return soup to pot, wisk in cheddar cheese.
5
*If you are not going to use immediately, add cheese before serving. Return soup to pot, heat, sprinkle with blue cheese (optional) & 1 tbs finely chopped fresh italian parsley.
6
Season with salt & pepper.

1079

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 12 ingredients. The key ingredients include: 2 tbs olive oil, 1 yellow onion, sliced, 3 cloves garlic, minced, 2 heads cauliflower, stemmed &, and more.

Yes, Cauliflower Soup 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 Soup

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