Cauliflower Soup Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (14)
- 12 oz cauliflower chopped into small florets
- 2 oz onion diced
- 1 oz celery diced
- 0.5 oz cheddar cheese
- 2 oz French baguette sliced
- 1 cup unsalted chicken broth
- 1/2 cup whole milk
- 1 1/2 tbsp heavy cream
- 1/2 tbsp unsalted butter
- 1 tsp garlic minced
- 1 tsp fresh thyme chopped
- 1/2 tbsp olive oil divided
- 1/4 tsp salt
- 1/2 tsp ground black pepper
INSTRUCTIONS
Par-boil 12 oz cauliflower florets for 3 minutes.
Remove the cauliflower. Drain and set aside.
In a saucepan (can also use a Dutch oven): Sauté 2 oz onion, 1 oz celery, 1 tsp garlic, and 1 tsp fresh thyme in 1/2 tbsp unsalted butter and 1/4 tbsp olive oil over medium heat for 2 minutes.
Add 1 cup unsalted chicken broth, 1/2 cup whole milk, 1 1/2 tbsp heavy cream, 1/4 tsp salt to the saucepan.
Add the par-boiled cauliflower. Cook for 10 minutes.
In the meantime, toast 2 oz French baguette slices in the air fryer at 375℉ for 2 minutes.
Continue by stirring 0.5 oz cheddar cheese in the saucepan.
Remove the saucepan from the heat. Use an immersion hand blender to blend the soup until silky smooth.
Drizzle the remaining 1/4 tbsp olive oil and sprinkle 1/2 tsp ground black pepper on top.
Serve the soup hot with the crusty baguette bread as dippers.
