I know I’ve been talking about it already for weeks, but it is now officially Fall! Temperatures are soon going to drop, and it will be the perfect time of year to enjoy a nice, warm bowl of soup. Try this delicious Creamy Cheesy Cauliflower Soup for an easy and healthy meal that will keep you warm on those oh-so-chilly days!
I just love soup. Don’t you? And if I’m being quite honest, I really love the thick, rich, full-of-cream soups the best! Definitely not the best for my waistline, but certainly the best tasting! But when I started trying to eat healthier, I discovered this delicious cauliflower soup, and my life was forever changed.
This rich and creamy soup is made with just a few basic ingredients and is so easy to put together. I just cook the cauliflower and a little bit of onion until they are slightly browned. Then I add some chicken broth and cook the veggies until they are perfectly tender. The mixture gets pureed in a blender, and then I add some salt, pepper, and cayenne pepper for flavor. The pureed cauliflower is nice and thick on its own, but I like to melt a good amount of sharp white cheddar cheese in to make it extra thick and creamy! It tastes absolutely amazing, and you won’t miss cream in this soup at all! Just one bowl will fill your belly up nicely and keep you full for hours. Perfect for busy days!
I know cauliflower soup may not be the first thing you would order off a menu, but trust me when I say it is AMAZING! Last winter I made this all the time, and I couldn’t wait to make it again this year. Just serve it up with some crusty bread for the perfect lunch or dinner during these colder months!
Creamy Cheesy Cauliflower Soup
3 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 medium head cauliflower, cut into 1 1/2″ pieces
4 cups low-sodium chicken broth
6 ounces sharp white cheddar, grated
coarse salt and pepper
1/8 teaspoon cayenne
In a large pot, melt butter over medium heat. Add onion and cook stirring occasionally until softened, about 8 minutes. Add cauliflower and cook until just beginning to brown, about 10 minutes. Add broth and 1 cup of water to the pot and bring to a boil over high heat. Reduce heat and simmer about 20 minutes, until cauliflower is very tender. Transfer mixture to a large bowl. Fill blender halfway with the cauliflower mixture and puree until smooth. Pour the pureed soup back into the pot and repeat with the remaining cauliflower mixture. Add cheese to soup and stir over medium heat until melted. Season with salt and pepper to taste and sprinkle with cayenne.
– To store, let soup cool completely then refrigerate in an airtight container up to 2 days.
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