Easy, cheesy cauliflower soup is packed full of veggies and ready to go in just 45 minutes. This delicious soup will keep you warm all winter long!
Servings: 4-6 servings
Author: Natalie Dicks
1stalk celerythinly sliced
2carrotsjulienned and cut into 1-inch strips (matchsticks)
4c.low-sodium chicken broth
1/2tsp.ground black pepper
1large head caulifloweror 2 small/medium heads, cut into florets
1c.grated cheddar or colby jack cheese
Freshly chopped parsleyoptional garnish
In a large stockpot or dutch oven set over medium-low heat, add the butter. Once melted, add the celery and saute for 3 minutes, then add the carrot, shallot, and garlic. Saute for 2 minutes.
Add the flour. Whisk the flour until it turns golden brown, taking care not to burn. Gradually pour in the chicken broth, whisking continuously until combined. Turn heat up to medium and bring to a simmer.
Add the salt, garlic powder, pepper, coriander, paprika, and cayenne pepper. Add the cauliflower, allow the soup to gently boil for 15 minutes, then remove 2 cups and puree in a food processor or blender until smooth. Return the mixture to the soup.
Pour in the cream and continue to gently boil for an additional 10 minutes, then add the cheese and whisk to combine.
Remove from the heat and garnish individual servings with parsley, if desired.
You can make this soup silky smooth if you puree everything using a high speed blender (like a Vitamix or Blendtec) or an immersion blender. We personally prefer some small little chunks.