Creamy Cauliflower Soup
This creamy soup is deceptive – so creamy you’d think it was loaded with cream, but really just a bit of low fat milk is added. This is our ‘go to’ soup at home, takes only about 20 minutes to make. This recipe makes a whole lot of soup, so you may want to cut it in half. But if you’re like us, the full recipe version will be gone in no time!
Ingredients
- 2 heads cauliflower cut into large florets
- 1 onion peeled and cut into 6 pieces
- About 1 quart of milk half & half, or alternative milk
- About 1 cup of grated cheese of your choice – optional Parmesan, Asiago, Provolone, Jarlsburg, White Sharp Cheddar, or Grana Padano works well
- Salt and cayenne pepper to taste.
Instructions
- Put about 1 inch of water in the bottom of a Dutch oven.
- Add the onions and cauliflower and some salt.
- Cover, bring to boil, and then reduce to a low boil until vegetables are soft.
- Using an immersion blender, blend ingredients until fairly smooth. As an alternative, blend in small batches in a blender.
- Add milk in increments to reach the consistency, blending after each addition until soup is silky smooth.
- Reduce to low heat, check for seasonings, and add cheese if desired.