Creamy Cauliflower and Cheddar Soup
This hearty and creamy cheddar and cauliflower soup is a great dinner for chilly nights, but can be made all year around. It is so easy to make and can be whipped up in no time.
Servings 6
Ingredients
- 2 tbsp butter or olive oil
- 1 cup finely chopped onion
- 1 tbsp minced fresh garlic
- 1 large head cauliflower cut into 1 inch pieces
- 2 cups half and half or heavy cream
- 3 cups chicken broth
- 1 tsp salt
- black pepper to taste
- 1 tsp dijon mustard
- 2 cups sharp white cheddar cheese shredded
- 1 cup pepperjack cheese shredded
- dash of tabasco sauce for a bit more spice
Toppings
- Crispy Bacon Pieces
- Sliced Green Onion
- Shredded Cheese
- French's Fried Onions
Instructions
- In a large pot(or dutch oven, add your butter or olive oil. I prefer butter but you can use olive oil. Add the onions and sauté on low for about 5 minutes. Add the garlic and continue to cook for another couple of minutes or until the onions are translucent. Keep the heat on low so you do not burn your garlic.
- Pour in the half and half, chicken stock and salt and pepper.
- Add the cauliflower pieces and bring the soup to a boil. Cook cook the cauliflower until they are tender, which will take about 15 minutes.
- Use an immersion blender to blend the soup. You can also transfer the soup into a blender and have it blended up. Just be careful because it will be so hot!
- Once the soup is smooth place it on medium heat it the pan and add the cheeses and dijon mustard. Stir until the cheese is melted completely. Taste the soup and add a dash or two of tabasco soup. I find the tabasco sauce adds a nice zip to the soup.
- Now you can enjoy this soup with tippings such as more grated cheese, crumbled bacon, croutons and sliced green onions.
- Cut a slice of homemade sourdough bread and use it to mop up your soup too!
- Store any leftovers in the fridge for about 5 days in an airtight container.