Cheesy Cauliflower Soup
A comforting and creamy soup made with sautéed vegetables, cauliflower, and cheddar cheese, reminiscent of family gatherings and cozy evenings.
Ingredients
Vegetable Base
- 1 whole onion, chopped Provides a sweet and savory base.
- 2 medium carrots, diced Adds color and a bit of sweetness.
- 2 stalks celery, chopped Gives a nice crunch and fresh flavor.
- 2 cloves garlic, minced Aromatic touch.
Main Ingredients
- 1 head cauliflower, chopped The star ingredient!
- 4 cups vegetable broth The base liquid.
- 1 cup cheddar cheese, shredded For cheesy goodness.
- 1 cup milk Enhances creaminess.
Seasonings
- to taste salt
- to taste pepper
Toppings
- 2 slices bacon, cooked and crumbled Optional but recommended!
- 1/2 cup breadcrumbs For added texture.
- 1 tablespoon butter For toasting breadcrumbs.
Instructions
Preparation
- Chop the onion, carrots, and celery.
- In a large pot, drizzle olive oil and heat over medium heat.
- Add the chopped veggies and sauté until tender and fragrant, about 5-7 minutes.
Cooking
- Add the minced garlic and cook for another minute.
- Chop the cauliflower into florets and add them to the pot along with the vegetable broth.
- Bring to a gentle simmer and allow the soup to simmer for about 15-20 minutes, or until the cauliflower is tender.
- Once tender, blend the soup until smooth and creamy.
- Stir in the cheddar cheese and milk, cooking on low heat until the cheese melts.
- Season with salt and pepper to taste.
- In a small skillet, melt butter and toast the breadcrumbs until golden brown.
Serving
- Ladle the soup into warm bowls and sprinkle toasted breadcrumbs and crumbled bacon on top.
- Garnish with fresh herbs if desired.
Notes
This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 700mgFiber: 3gSugar: 5g
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