Cheesey Cauliflower Soup
From slj6lori 15 years ago
- 40 minutes to make
- Serves 6
This soup is warm and comforting. My family really loves this one and it is a great way to get veggies into the kiddos. A blended soup, the kids dont realize all the good veggies they are eating. Great for those cold nights!
Ingredients
- 1 large or 2 small cauliflowers washed and cut into pieces shopping list
- 2 large celery ribs chopped ( I also like to use the leafy parts of the celery) shopping list
- 2 carrots chopped shopping list
- 1 onion fine chopped shopping list
- 6 c. chicken stock (or broth....or veggie stock to keep it vegetarian) shopping list
- 1 c. fat free 1/2 and 1./2 shopping list
- 2 tblspns. olive oil shopping list
- 1 tsp. crushed dried thyme leaves shopping list
- salt and pepper to taste shopping list
- 1-2 c. shredded cheddar shopping list
How to make it
- Heat a large soup pot and add the olive oil.
- Sautee the celery, carrot and onion for about 5-7 minutes.
- Add the raw cauliflower pieces and stir.
- Add crushed thyme leaves and salt and pepper to taste.
- Add the stock to cover the veggies and simmer until cauliflower is cooked and tender about 10-15 minutes.
- Carefully remove the veggies and some of the liquid and puree in batches in a food processor or blender. ( I like to leave some chunks for texture!)
- Return back to the soup pot with the rest of the liquid and add the 1/2 and 1/2 and shredded cheese.
- Heat through but do not boil.
- If soup is not thick enough....I add a cornstarch and water slurry to the heating soup to thicken....
- Serve with crusty bread and a salad!
- One note.....when you puree the soup...whether in a food processor or a blender....make sure it is vented so not to force the hot soup out and spill on you! If you have an emmersion blender....use that too!
laurieg
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" It was excellent "