This is an amalgamation of a few recipes I found online that I wanted to remember. I simplified the ingredients (e.g. no carrots, no celery, no milk, no lemon, etc.) and cut out any fancy equipment (e.g. no pressure cooker, no dutch oven). Everything is browned to add flavor before it’s added to the soup.
- 2 lbs cauliflower florets
- 1 sweet onion (diced)
- 4 cloves of garlic (minced)
- 1 lb cheese (e.g. Colby Jack)
- 1 scoop of cream cheese
- 4 cups chicken broth
- For garnish: chives (freeze-dried)
- Place the cauliflower on a baking tray lined with foil. Drizzle with olive oil. Roast in the oven at 400 F for 25 minutes or until browned.
- While the cauliflower is roasting, saute the onions until lightly browned. Add the garlic, saute for 1 minute until aromatic.
- Add the sauteed onions/garlic and roasted cauliflower to an 8 qt stock pot. Add chicken broth, bring to a boil, then simmer for 20 minutes.
- Add the cheese and cream cheese, stir until melted.
- Working in batches, blend soup in blender until smooth.
- Top with chives.
- There should be enough salt between the chicken broth and the cheese, but you can add salt to taste (e.g. sprinkle kosher salt on cauliflower before roasting).
- Any type of cheese would work.
- Cream cheese is my new secret ingredient. I also use to jazz up store-bought marinara sauce (along with parmesan, sauteed onions/garlic, Italian seasoning).