Lunch Recipe

Cheesy Cauliflower Soup

A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!

INGRIDIENT

4 tablespoons salted butter

1 large onion, diced

2 stalks celery, diced

2 cloves garlic, minced

3 medium potatoes, peeled and cubed

3 tablespoons minced fresh parsley

8 cups chicken broth

1 large head cauliflower, cored and cut into small florets

1 tablespoon chopped fresh thyme

2 cups 2% milk

½ cup half-and-half

¼ cup sour cream

1 ½ cups shredded Cheddar cheese

salt and ground black pepper to taste

DIRECTION

Step: 1

Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.

Step: 2

Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.

Step: 3

Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

NUTRITION FACT

Per Serving: 319 calories; protein 13.3g; carbohydrates 27.3g; fat 18.1g; cholesterol 57.2mg; sodium 1417.1mg.

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