Cheesy Cauliflower Soup

Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes | Servings: 8

This Cauliflower Soup is creamy, cozy, rich and velvety. Made with homemade roasted garlic that makes this irresistibly good. Packed with veggies and melty cheese making it the ultimate comfort soup!

INGREDIENTS:

For the Roasted Garlic:

• 1 head of garlic

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

 For the Soup:

• 2 tablespoons butter or olive oil

• 1 small yellow onion; diced

• 1 10 ounce bag Church Brother Farms Cauliflower Florets; roughly chopped    

• 1/2 cup carrots diced

• 1/2 cup celery diced

• 1 Russet or Yukon Gold potato; diced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried thyme 

• 4 cups low-sodium chicken broth (or vegetable broth)

• 1/2 cup heavy cream

• 1 cup sharp cheddar cheese; shredded
  

Instructions: 

Preheat oven to 425 degrees F. Peel away loose layers of the garlic and cut about 1/4 inch off the top of the garlic. Drizzle with olive oil, salt and pepper. Wrap the garlic in foil leaving a little room around the garlic. Bake for 55 minutes until the garlic cloves are soft and then let it cool. 

Once the garlic is cooled, in a large pot or Dutch oven, add butter and melt over medium-high heat. Add the onion and cook until it turns light golden brown, about 4 minutes. Add in the cauliflower florets, carrots, celery and potatoes. Season with salt, pepper and thyme. Cover the pot with a lid and cook on medium heat for 10 minutes. 

Pour in the chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes or until the vegetables are soft and tender. 

Squeeze in the roasted garlic with your hands and then remove from heat and add in the heavy cream. 

Using an immersion blender, blend the soup together just until most of it is blended together, you want some chunks left in the soup.

Stir in the shredded cheese and mix together until the cheese has melted. Ladle into soup bowls and garnish with olive oil, crushed black pepper, chives, and serve with baguette slices, crostini or croutons. 

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Cheesy Cauliflower Soup with Roasted Garlic

Ingredients

For the Roasted Garlic:

• 1 head of garlic
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 2 tablespoons butter or olive oil
• 1 small yellow onion; diced
• 1 10 ounce bag Church Brothers Farms Cauliflower Florets; roughly chopped
• 1/2 cup carrots diced
• 1/2 cup celery diced
• 1 Russet or Yukon Gold potato; diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 4 cups low-sodium chicken broth (or vegetable broth)
• 1/2 cup heavy cream
• 1 cup sharp cheddar cheese; shredded

Instructions

1. Preheat oven to 425 degrees F. Peel away loose layers of the garlic and cut about 1/4 inch off the top of the garlic. Drizzle with olive oil, salt and pepper. Wrap the garlic in foil leaving a little room around the garlic. Bake for 55 minutes until the garlic cloves are soft and then let it cool.
2. Once the garlic is cooled, in a large pot or Dutch oven, add butter and melt over medium-high heat. Add the onion and cook until it turns light golden brown, about 4 minutes. Add in the cauliflower florets, carrots, celery and potatoes. Season with salt, pepper and thyme. Cover the pot with a lid and cook on medium heat for 10 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat to simmer for 10 minutes or until the vegetables are soft and tender.
4. Squeeze in the roasted garlic with your hands and then remove from heat and add in the heavy cream.
5. Using an immersion blender, blend the soup together just until most of it is blended together, you want some chunks left in the soup.
6. Stir in the shredded cheese and mix together until the cheese has melted. Ladle into soup bowls and garnish with olive oil, crushed black pepper, chives, and serve with baguette slices, crostini or croutons.

Nutrition Facts

Calories

208

Fat

16 g

Sat. Fat

7 g

Carbs

10 g

Fiber

1 g

Sugar

2 g

Protein

7 g

Potassium

3095 mg

Calcium

133 mg

Iron

0 mg

Cholesterol

31 mg

Sodium

426 mg