My Top Picks Fall Favorites Meatless

Cauliflower Cheddar Soup

Source: Found on Pinterest

Loaded with vegetables, so much flavor!

Ingredients

  • 2 Tbls. butter
  • 2 c. diced yellow onions
  • 1-1/2 c. diced celery (2-3 ribs)
  • ½ c. diced carrot (1 small)
  • 1-1/2 Tbls. minced garlic
  • 2 (1-1/2 c.) Yukon gold potatoes, peeled and diced small
  • 6 c. (48 oz.) chicken stock (Kitchen Basics)
  • 1 lg. (6 c.) head cauliflower florets, roughly chopped
  • 2 bay leaves
  • 1 t. dried thyme (or 1-1/2 Tbls. fresh)
  • 1 t. kosher salt
  • ¼ t. freshly ground black pepper
  • 1-1/2 c. grated sharp cheddar cheese
  • 1 t. Worcestershire sauce

Instructions

Saute onions, celery, carrots, garlic: Heat butter in large 5-6 quart Dutch oven or thick bottomed pot on medium heat. Add the onions, celery and carrots. Cook for 10-12 minutes until softened. Add the minced garlic and cook a minute more.

Add potatoes, stock, cauliflower, bay leaves, thyme, salt and pepper: Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12-15 minutes or until the vegetables are completely tender.

Puree until smooth: Remove from heat and remove bay leaves. Either using an immersion blender or standing blender (in small batches), puree the soup mixture until completely smooth.

Add cheese and Worcestershire: Slowly add the grated cheese, continuing to puree the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.

Add more salt and pepper to taste, if needed.

NOTE: Delicious with crusty bread