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Fast and Healthy Cauliflower Soup
Author: Jackie
Ingredients
Cauliflower Soup
  • 1 large head of Cauliflower
  • 2 cans (14 oz) chicken broth
  • 2 shallots or one onion , diced
  • 2 tablespoon olive oil
  • 5 Sprigs fresh thyme or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup milk , cream, or half and half
  • ½ cup sharp cheddar , shredded
  • ½ cup Parmigiano-Reggiano , shredded
  • Truffle oil for garnish (optional)
Instructions
  1. In a large pot, sauté the shallots with the olive oil until translucent.
  2. Coarsely chop the cauliflower and add it to the pot.
  3. Pour the chicken broth over the cauliflower and add thyme, salt and pepper.
  4. Give it a quick stir to combine.
  5. Cover the pot and simmer on medium high for about 15 minutes.
  6. Once cauliflower is tender, and falling a part, add milk.
  7. With an immersion blender, or a stand blender, mix the soup until your desired consistency. I liked mine with a few small chunks for texture.
  8. Stir in cheeses.
  9. Serve in bowls and drizzle with truffle oil.
  10. Enjoy!