Cream of Cauliflower Soup

This recipe delivers veggie-based weeknight comfort food in under 30 minutes. With the cheese and a splash of heavy cream, this soup has great texture. I promise you won’t miss the potatoes a bit! Serve with freezer biscuits or a simple salad to round out the meal.

Cream of Cauliflower Soup

Serves 4

Ingredients

• 1/2 onion, chopped
• 2 tbsp butter
• 2 tbsp flour
• 10oz frozen cauliflower (1 bag)
• 3.5 c. stock (chicken or vegetable)
• 1 tsp minced garlic
• 1 c. grated cheddar, plus more for garnish if desired
• 4 strips bacon (optional)
• 1/2 c. heavy cream
• salt and pepper
• chopped scallions (optional)

Instructions

1. Saute onion in butter in medium saucepan over medium high heat until onion is translucent.
2. Add flour and stir for a minute.
3. Add cauliflower, stock and garlic, and stir to combine.
4. Cover and bring to a boil.
5. Meanwhile, if using bacon, broil the bacon, flipping after a couple of minutes, until crispy.
6. Once cauliflower is soft, transfer all from the pot to a blender, and puree until smooth.
7. Return pureed soup to pot over low heat, and add in cheddar and heavy cream, stirring until well incorporated. Taste and add salt if needed.
8. Garnish with crumbled bacon, extra cheese and/or scallions.