Cauliflower Cheddar Soup Recipe
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(16)
Ingredients
6 servings
- 2 medium shallots, 1 cup (4 oz) sliced small
- 2 garlic cloves, roughly chopped
- 2 tablespoons butter or olive oil
- 1 head cauliflower, 4 cups (1 lb) cut in to small pieces
- 1 small sweet potato (not yam), 1 cup (6 oz) cut in small chunks
- 1 teaspoon dried thyme
- 1 teaspoon sea salt, adjust to taste
- 1/4-1/2 teaspoon black pepper, adjust to taste
- 1 quart or 4 cups chicken broth or vegetable broth
- 1 cup grated sharp cheddar, more to taste (the stronger and sharper the cheese the less you need to use)
- 1 1/2 teaspoons dijon mustard
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Preparation
Step 1
In a large pot, or dutch oven, sauté shallots and garlic in butter or olive oil for 5 minutes, over medium-low heat.
Step 2
Add cauliflower, sweet potato, thyme, salt, pepper, and broth. (If making vegan, add cashews now- see recipe notes). Simmer for 25-30 minutes, until vegetables are fork-tender.
Step 3
If you like a few chunks in your soup, take out a cup of the veggies, set aside, and transfer the remaining soup to a blender, filling just halfway (you may need to do it in two batches) Be careful, hot soup can explode. Start slow and vent the blender lid so steam pressure can escape. Blend until smooth.
Step 4
Return to the soup pot. Add cheese and dijon, stirring to melt cheese in, turn on low heat if needed to fully melt. If you saved aside veggie chunks add them back in now. Add more broth or milk to desired constancy.
Step 5
Save recipe for the next time?
