Creamy Cauliflower Cheese Soup

Now that I am only cooking for grownups most of the time, we have soup quite often. Soup can be a quick meal, or one that sits and simmers for a while – either way, it is usually pretty low maintenance, so it’s perfect for a week night meal for us. This is not super quick, but once you get the chopping done, you are pretty much home free, with the exception of a little zapping with immersion blender at the end. The flavor of the celery really sparks up the cauliflower and the wine deepens the flavor of the cheese – great combos all around.
To start, chop
3 ribs of celery
1 medium onion
You are going sweat the veggies for a bit, which means you keep the heat down until they are translucent. I used chicken stock left after roasting a chicken, so I had some chicken fat from that, which I used for the sweat, but if you prefer, you can use a couple tablespoons of olive oil. The chicken fat is richer though.15Pour 1 cup of dry white wine into the pot and simmer for a few minutes, and then add 2 cups chicken stock, plus a teaspoon of kosher salt and a few grinds of pepper.23Add 3 or 4 medium garlic cloves, chopped and 2 teaspoons dried thyme [1 tablespoon fresh]33Add 1 medium head of cauliflower, chopped43Simmer until the cauliflower is very soft – about 40 minutes.54Add 2 cups milk – 1% or above, and bring back up to a simmer.63Use an immersion blender and zap it all together until it is smooth. You can leave it chunky if that is what you prefer.73This is 4 ounces of extra sharp cheddar and 2 ounces of feta. You need about 6 ounces of cheese, but you can use whatever you like the best. I use what I have on hand and what I think will make a nice combo – try cheddar and pepper-jack sometime!cheeseWhatever you use, keep the heat very low and stir constantly for a couple minutes to melt cheese. Remove from heat, cover and allow to sit for about 5 minutes more. If you use feta, you might want to run through it another time with the immersion blender because feta is not a smooth textured cheese, even when melted – not a big deal to skip that though.  Taste and add salt if needed.finished_panJust before serving, stir in a couple tablespoons fresh parsely, roughly chopped. And enjoy.servingRepeat as needed.half_empty

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8 Responses to Creamy Cauliflower Cheese Soup

  1. Charlane says:

    that’s one of those things I wish I liked…but just do not. but, this looks so yummy that it makes me want it.

  2. deb says:

    and let me tell you why one should never read the computer without their glasses….I read the title and thought…Donna Lynn has had some great recipes, but creamy, cheesy cucumber soup just doesn’t do it for me. then I took a second look and read cauliflower. now that makes sense!!!!

  3. Trisha says:

    Oh My! That is good looking soup!

  4. Sheila says:

    Looks like another wonderful recipe Donalyn – I think I will give it a try this weekend.

  5. ellyn says:

    Looks really yummy. I will try it very soon.

  6. Brenda Kula says:

    It’s been raining here all day. Haven’t had one chance to go outside into the gardens. Sigh. I sure wish I had some of your soup. Delightful weather for it for sure!

  7. Dew Drops says:

    I’m coming to your house for lunch!!!

  8. Sandie says:

    Love interesting veggie soups and it just so happens I picked up a few heads of fresh cauliflower at the market today. Guess what I’m trying?

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