Who doesn’t love soup?

This one is so simple and totally yummy!  And it’s one of those recipes when I can’t find anything else to eat in the house, I usually have these ingredients on hand anyway, so I throw it together.

Cauliflower Cheese Soup
6 servings

15 minutes prep
55 minutes start to finish

3 tbsp butter
1 sweet onion, diced
1 head cauliflower chopped (or one bag of frozen)
4 cups chicken broth
1.5 cups sharp cheddar, shredded (or your favorite kind)
sea salt to taste
cracked pepper to taste
cayenne to taste, optional only if you like it spicy
green onion as garnish if desired

Don’t be too particular with chopping, it’s all going to be blended.

Melt butter in a large pot and throw in the onions and cook until soft and translucent.  Throw in the cauliflower and let simmer and turn slightly brown.

Add chicken broth and turn up heat and wait for it to boil, then reduce to low (simmer) and cook until the cauliflower is tender.

Pour about 1/3 of the soup ingredients into a blender and puree until smooth.  Please keep in mind this is HOT, so handle carefully.  Put pureed soup in a different large pot, and repeat for the other two thirds.  Alternately, you can use an immersion blender and do it all in the pot.

After that is all done, get the soup simmering again, and now it’s time to add the cheese.  Be sure you add the cheese slowly and stir while it melts.

Garnish with green onion if desired.

Entire Recipe:

1210 Calories
97g Fat (72% calories from fat)
65g Protein
21g Carbohydrate; 4g Dietary Fiber
272mg Cholesterol; 4493mg Sodium; 1480mg Potassium

Per Serving:

202 Calories
16g Fat (72% calories from fat)
11g Protein
3g Carbohydrate; 1g Dietary Fiber
45mg Cholesterol; 749mg Sodium; 247mg Potassium

Serving Idea:  Great with a cold salad!  Also, consider a dollop of sour cream!

Note:  You can just blend half the soup if you like the chunks of veggies.