Cheesy Cauliflower Soup that is effortless to make, but lacks nothing when it comes to flavor.
I believe that soup can be a restorative and soul-soothing meal. When life’s just about to drive you batty, you can sit down with a nourishing bowl of soup a just breathe. Inhale the aroma of the wonderful soup, and exhale softly as you cool that spoonful before taking it in.
I really love making these creamy, vegetable soups and have several others you may enjoy like my Creamy Potato and Leek Soup with Smoked Sausage. If you want a creamy soup that also has some meat to it, try the Creamy Tomato and Chicken Soup, which is a slow cooker recipe.
To make this Cheesy Cauliflower Soup you will need:
- cauliflower
- ghee or butter
- onion
- garlic
- chicken broth
- salt
- black pepper
- bay leaves
- heavy cream
- Gruyere cheese
- Dutch oven
- immersion blender
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To begin, melt the ghee or butter in a Dutch oven.
Add in the onion and cook on medium low heat until the onion is just tender.
Stir in the minced garlic, and cook another minute.
Add the cauliflower, chicken broth, bay leaves, salt and pepper. Turn the heat up to medium-high and bring it to a boil. Reduce the heat a bit and simmer until the cauliflower is tender. This will take about about 15 minutes or so.
Using an immersion blender, puree most of the cauliflower to create a nice, thick soup. Leave about a quarter of the florets whole.
Stir in the Gruyere until it is melted. You can add additional salt and pepper to taste, if needed. Enjoy!
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Simply Cheesy Cauliflower Soup
Cheesy Cauliflower Soup that is effortless to make, but lacks nothing when it comes to flavor.
Ingredients
- 1/4 c ghee or butter
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 head cauliflower, separated into florets
- 4 cups chicken broth
- 2 bay leaves
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 c heavy cream
- 3/4 c shredded Gruyere cheese
Instructions
- To begin, melt the ghee or butter in a Dutch oven. Add in the onion and cook on medium low heat until the onion is just tender.
- Add in the minced garlic, and cook another minute.
- Add the cauliflower, chicken broth, bay leaves, salt and pepper.
- Turn the heat up to medium-high and bring it to a boil. Reduce the heat a bit and simmer until the cauliflower is tender. About 15 minutes.
- Find the bay leaves and discard them.
- Add in the heavy cream.
- Using an immersion blender, puree most of the cauliflower to create a nice, thick soup. Leave about a quarter of the florets whole.
- Stir in the Gruyere until it is melted.
- Add additional salt and pepper to taste, if needed.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 974mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 9g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.