Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 4 Servings
This heartwarming Cheesy Cauliflower Soup is ready in less than an hour! Total comfort food, you can never go wrong with this soup recipe!
Ingredients:
3 tablespoons all-purpose flour
4 cloves garlic – minced
1 stalk celery – thinly sliced
2 shallots – minced
4 cups low-sodium chicken broth
¼ teaspoon paprika
3 tablespoons unsalted butter
⅛ teaspoon cayenne pepper
1 large head cauliflower – or 2 small/medium heads, cut into florets
½ cup heavy cream
½ teaspoon ground black pepper
¼ teaspoon coriander
2 carrots – julienned and cut into 1-inch strips (matchsticks)
1 teaspoon salt
Freshly chopped parsley – optional garnish
½ teaspoon garlic powder
1 cup grated cheddar or Colby jack cheese
Directions:
Place a large stockpot on the stove and turn the heat to medium-low.
Add butter and allow it to melt.
Add the celery, then saute for about 3 minutes or until soft.
Add garlic, shallot, and carrot. Saute for another 2 minutes or until aromatic and soft.
Add flour, then whisk and cook for a minute to remove the raw taste.
Add chicken broth, then whisk until well blended. Allow the mixture to simmer.
Add cayenne pepper, garlic powder, paprika, coriander, cauliflower, and salt. Stir until well blended. Allow the mixture to boil for 15 minutes.
Get 2 cups of the sauce and transfer it into a food processor. Pulse until pureed. Put it back into the pot.
Add cream and stir until well blended, then allow the mixture to boil.
Add cheese and stir until well incorporated.
Remove the pot from the heat.
Sprinkle each serving with freshly chopped parsley to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days. Make sure that it is cooled at room temperature before storing.
Nutrition Facts:
Calories 566 Fat 42g 65% Saturated Fat 26g 163% Cholesterol126 mg 42% Sodium 997mg 43% Potassium 890mg 25% Carbohydrates 27g 9% Fiber 5g 21% Sugar 6g 7% Protein 25g 50% Vitamin A 6634IU 133% Vitamin C 75mg 91% Calcium 516mg 52% Iron 3mg 17%
[penci_recipe]