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5
from 1 vote
Cauliflower Cheddar Soup
Prep Time
10
hours
hrs
51
minutes
mins
Cook Time
10
hours
hrs
51
minutes
mins
Calories:
Author:
Kim Grabinski
Ingredients
1
head of cauliflower
2
tablespoon
butter
1
cup
heavy cream or ½ cup cream
½ cup whole milk
4
cups
32 oz chicken broth
2
tablespoon
arrowroot or tapioca flour
1
small onion
1
teaspoon
garlic
minced
1.2
teaspoon
dried thyme
2
teaspoon
dijon mustard
1-½
tablespoon
sea salt divided
½
tablespoon
black pepper
⅛
teaspoon
cayenne pepper
8
oz
approx. 2 cups grated white cheddar cheese (orange will work too)
Instructions
Add cauliflower to a small stock pot and just cover with water. Bring to a boil.
Add 1 tablespoon sea salt, cover, and boil at medium heat until fork-tender (approx. 8 minutes or so) and then drain.
Using the same pot, melt the butter.
Chop the onions and add to melted butter.
Stir until onions over medium-low heat until they are tender then add the garlic.
Stir for 1 to 2 minutes than add in the arrowroot or tapioca and the thyme.
Continue stirring for 2 or 3 minutes until fully blended, do not allow it to burn.
Add the broth, mustard, black pepper, ½ tablespoon sea salt and cayenne and simmer entire mixture for 5 minutes until it thickens.
Remove from heat.
Using a food processor or blender (my Vitamix worked great) add the cauliflower and the ingredients from the pot and puree to desired smoothness.
Return the blended soup to the stock pot, add the milk and/or cream and grated cheese and heat over medium heat until melted.