Amazing Cauliflower Cheese Soup (in 30 Minutes)
A cheesy, delicious homemade soup that's ready in about 30 minutes and is full of vegetables - but no one will believe it!
Servings: 6 -8 servings
Calories: 167kcal
Ingredients
- 4 cups chicken stock hopefully, your frozen homemade broth
- 2 potatoes diced (optional- they make the soup thicker, but I rarely use them)
- 1 onion chopped
- 2 carrots peeled and chopped
- 3 garlic cloves minced
- 1/2 of a large head of cauliflower chopped (about 3½ cups)
- 1½ teaspoon salt needed with homemade stock, not so much with canned, so be sure to taste
- 1/4 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1½ cup grated sharp cheddar cheese medium will work, but sharp has the best flavor
- 1 cup milk
- chives dill or parsley for garnishing (optional)
Instructions
- In a large saucepan, combine the stock, potatoes (if using), onion, carrots, garlic, and cauliflower. Bring to a boil, lower heat and simmer for 15 minutes or until the vegetables are tender.
- Add the mustard, black pepper, and salt if needed, and puree all the ingredients with an immersion blender right in the pan (alternately, transfer portions of the soup to a blender to puree, but be careful with the hot soup!).
- Reduce the heat to low and add the cheese and milk, stirring well.
- Continue to cook over low heat for about 5 more minutes until the soup is warmed through and the cheese is all melted. Taste and adjust seasonings, if needed.
- Garnish with herbs if desired before serving.
Notes
Make Ahead: this soup stores well for a week or more, so you can make it early for dinner or lunch prep.
Nutrition
Serving: 1cup | Calories: 167kcal | Carbohydrates: 16.1g | Protein: 8.8g | Fat: 8.1g | Saturated Fat: 4.9g | Cholesterol: 25mg | Sodium: 846mg | Fiber: 3.1g | Sugar: 4.8g