Cauliflower Cheese Soup
Description
Baby, it's cold outside! Warm yourself up with this delicious and comforting soup that is quick and easy to make. Serve with a crusty bread or croutons and a side salad.
Ingredients
1 small head cauliflower, cut into florets
1-2 T. olive oil
1 onion, chopped
2 celery ribs, chopped
leaves from the celery, chopped
1 c. reduced-sodium chicken stock/broth
1 1/2 c. half-and-half
1/2 t. dried thyme
1/8 t. white pepper
pinch ground nutmeg
1 1/2 c. shredded regular or reduced-fat white cheddar cheese (6 oz.)
1/2 t. salt
fresh chopped parsley, for garnish
Directions
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Bring a medium pot of water to a boil.
Wash cauliflower and celery. Coarsely chop cauliflower and chop the celery ribs and leaves.
Heat oil in a medium saucepan over medium heat. Add onion and celery; cook until soft, about 5 minutes. Add chopped cauliflower, chicken broth, half-and-half, thyme, pepper, and nutmeg. Cover; simmer until cauliflower is tender. Puree the soup in a blender (or use an immersion blender); return to the pot to warm.
Stir in the cheese and salt until the cheese melts and the soup is heated through, about 3 minutes.
Serve topped with chopped parsley. Season to taste.
6 servings.
**Use vegetable stock/broth for a vegetarian version.