Step-by-Step Guide to Cook Super Quick Cream of Cauliflower & Cheese Soup

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Cream of Cauliflower & Cheese Soup. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Cream of Cauliflower & Cheese Soup Recipe. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Meanwhile, in a saucepan, melt the remaining butter.

You can have Cream of Cauliflower & Cheese Soup using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cream of Cauliflower & Cheese Soup

1. Prepare 1 head of cauliflower.
2. Prepare 2 tbsp of olive oil.
3. It’s 1/2 of red onion diced.
4. Make ready 1 tsp of minced garlic.
5. Take 1 1/2 cup of heavy whipping cream.
6. Take 4 1/2 cup of chicken stock.
7. Prepare 4 sprigs of thyme chopped.
8. Prepare 1 cup of shredded cheese (any type) I used double cheddar.
9. You need of Fresh ground pepper.
10. Prepare Dash of salt.
11. You need of Chili peppers (Optional for a kick).
12. It’s of Chives (Optional for color).

Blend in blender to desired consistency.Melt butter in deep skillet and add flour.Gradually add milk while whisking until thick.Add all and season to taste.

Cream of Cauliflower & Cheese Soup step by step

1. Prep your cauliflower into small pieces removing leaves & stock.
2. Pour olive oil in medium pot with garlic and saute for few minutes then add chicken stock, heavy cream & cauliflower and simmer.
3. Add chopped thyme, pepper & salt then bring pot to a small boil to fully cook cauliflower pieces.
4. When fully cooked use a blender/ immersion blender to cream up the soup then add shredded cheese stir until melted then serve.

Stir in flour and salt until blended.This quick cream of cauliflower soup recipe uses onions and cauliflower to make a smooth, creamy soup from puréed vegetables to which you then add heavy cream for a rich, luxurious soup.Serve it with crusty bread for a light dinner or serve small portions for a decadent opening to a bigger meal.

This cream of cauliflower soup calls for vegetable broth as the main liquid ingredient.You can use other broths, but the goal here is to enhance the light vegetable flavor of cauliflower, not to overpower it.The fat component is provided by cashews, which both emulsify and thicken the soup.Melt the butter or margarine in a stockpot over medium high heat.Make the cauliflower and sauce following the instructions and then transfer the mixture to the prepared casserole.