Cauliflower Cheddar Soup Recipe
It’s almost that time of year when you start feeling the cooler weather, and you don’t feel like you’re being roasted the second you walk outside. In South Florida, there is really only two temperatures you have to contend with for the most part: warm and hot. But, we do get lucky a few weeks out of the year when we get enjoy some cool evenings.
On those rare and precious days and evenings, we Floridians get to experience something other than the norm. This soup recipe is perfect to warm you up on those cool nights — or days (unless you’re like me and you crank the air conditioner down to 62 degrees and then it is perfect any time!).
Cauliflower Cheddar Soup Recipe
Ingredients
- 2 Tbsp butter
- 2 cups sliced onion
- 1 1/2 cups sliced celery (about 2 to 3 ribs)
- 1/2 cup sliced carrot (1 small carrot)
- 1 1/2 Tbsp minced garlic
- 2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups
- 6 cups chicken stock
- 6 cups of roughly chopped cauliflower florets
- 2 bay leaves
- 1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 cups grated sharp cheddar cheese (about 6 ounces)
- 1 teaspoon Worcestershire sauce
Method
1 Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery, and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more.
2 Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender.
3 Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.
4 Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.
Add more salt and pepper to taste, if needed. Goes well with crusty bread.