When you’re craving something warm and comforting but need to add some veggies to your diet, a bowl of this Cauliflower Soup is sure to do the trick!
Ingredients
- 2 tablespoon olive oil
- 3 cloves garlic , minced
- 1 medium yellow onion , chopped
- 1 head cauliflower , chopped into small pieces
- 1 cup carrots , chopped
- 1 cup celery , chopped
- 1 cup yukon gold potatoes , peeled and chopped
- 1 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 2 tablespoons butter
- 2 tablespoons flour
- salt and pepper to taste
- 2 tablespoons milk
- 1 cup shredded sharp cheddar cheese
Instruction
- Heat a large pot, add the olive oil, garlic and onions. Saute until onions are soft, about 2 minutes.
- Add the cauliflower, carrots, celery, potatoes, thyme, rosemary, salt and pepper. Stir until combined. Add the chicken broth and simmer for 20-25 minutes, or until soft.
- In a medium pan, melt the butter. Whisk in the flour until it forms a paste. Slowly add in the milk and whisk until smooth. Add the cheese and continue to whisk together until the cheese is completely melted and a slightly thickened roux forms.
- Slowly add the roux to the soup and stir until combined.
- With an immersion blender, blend half of the soup together just until it has a thick and creamy texture. You could also transfer half of the soup to a blender or blend with a handheld potato masher. Stir until the soup is completely blended together. There will be small chunks and the soup will thicken. Let simmer for another 5 minutes.
- Top the soup with more shredded cheese and serve with fresh bread or toasted baguette slices. Enjoy!
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
