Creamy Cauliflower Soup
Ingredients
The soup base
-
2
Tablespoons
Olive Oil
-
2
Tablespoons
Butter
-
1
medium
Yellow Onion, chopped
-
1
cup
Celery, chopped
-
1
teaspoon
Kosher Salt
-
⅛
teaspoon
Nutmeg
-
½
teaspoon
Black Pepper
-
5
cloves
Garlic, chopped
-
1
2-pound
Head of Cauliflower (about 4 cups), fresh or frozen
-
¼
cup
All Purpose Flour
-
3
cups
Vegetable Broth or chicken broth
To finish
-
¾
cup
Half and Half
-
5
oz
Gouda Cheese, shredded (about 1 ¼ cups shredded)
Instructions
- Heat a 5-quart pot and add olive oil and butter.
- Sauté onion and celery until almost translucent.
- Add salt, pepper, nutmeg, garlic, and cauliflower florets, and sauté for a minute.
- Sprinkle flour over the vegetables and stir until thickened.
- Stir in broth and bring to a low simmer, partially covering the pot for about 15 minutes.
- Remove from heat and use an immersion blender to puree the soup.
- Stir in half and half and warm the soup back up.
- Add cheese and stir until melted, then serve immediately.
Nutrition Facts (estimated)
Servings
10
Calories
187
Total fat
12g
Total carbohydrates
14g
Total protein
6g
Sodium
500mg
Cholesterol
30mg
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