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Cauliflower Cheese Soup
Ingredients
- 4 cups cauliflower, cut into florets
- 4 cloves garlic, minced
- 3 1/2 cups chicken broth
- 1 cup heavy cream
- 3 cups shredded cheddar cheese
Instructions
- In a dutch oven over medium heat, saute garlic for 1 minute, until fragrant.
- Add broth, cream, and cauliflower and increase heat to bring to a boil. Reduce heat and simmer 10-20 minutes until cauliflower is tender.
- Use an immersion blender to puree the soup.
- Reduce heat to low. Add cheese 1/2 cup at a time, stirring constantly, and continue until melted. Puree again to make it smooth.
Notes
Garnish with fresh cracked black pepper, red chili flakes, bacon crumbles. Also can add onion by dicing and sauteing before adding garlic to pot.