Cheddar and Cauliflower Soup Recipe

Name: Cheddar and Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt; 12 head cauliflower, cored and cut into 1 1/2-inch florets (about 1 lb.); 2 tablespoons unsalted butter; 1 medium yellow onion, small diced; 1 medium garlic clove, minced; 2 tablespoons all-purpose flour; ¼ teaspoon freshly grated nutmeg, packed; ⅛ teaspoon cayenne; 2 cups low soidum chicken broth; ½ cup heavy cream; 3 sprigs fresh thyme; 4 cups grated extra-sharp white cheddar cheese (about 14 oz.); fresh ground black pepper

Servings: persons

kosher salt
12 head cauliflower, cored and cut into 1 1/2-inch florets (about 1 lb.)
2 tablespoons unsalted butter
1 medium yellow onion, small diced
1 medium garlic clove, minced
2 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg, packed
⅛ teaspoon cayenne
2 cups low soidum chicken broth
½ cup heavy cream
3 sprigs fresh thyme
4 cups grated extra-sharp white cheddar cheese (about 14 oz.)
fresh ground black pepper

1
["Bring a large pot of salted water to a boil.", "Boil the cauliflower until tender, about 4 minutes.", "Drain and let cool slightly.", "Trim the stems from 18 of the cauliflower peices and cut the crown into mini florets about 1/2"" wide; set aside.", "Reserve the trimmed stems with the remaining larger pieces.", "Mel the butter in a 4 quart saucepan over medium-low heat.", "Add the onion and 1/4 tsp salt and cook, stirring frequently until soft, 10-12 minutes.", "Add the garlic and cook until the aroma subsides, 2-3 minutes.", "Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly.", "Whisk in the broth, cream, and 2 cups of water.", "Add the thyme and bring to a simmer.", "Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.", "Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems.", "Working in batches, puree the soup in a blender.", "Return the soup to the pot, season with salt and pepper to taste.", "Add the mini cauliflower florets and rehea gently before serving."]

1474

kcal

Calories

Fat

137

Carbs

116

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 13 ingredients. The key ingredients include: kosher salt, 12 head cauliflower, cored and cut into 1 1/2-inch florets (about 1 lb.), 2 tablespoons unsalted butter, 1 medium yellow onion, small diced, and more.

Yes, Cheddar and 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.

Cheddar and Cauliflower Soup

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