The Pioneer Woman Tasty Kitchen
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Cheesy Cauliflower Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Creamy, cheesy, warm and delicious. Either quick (45 minutes) or slow-cooker style (4-6 hours) for prep.

Ingredients

  • 2 cups Chicken Broth
  • 2 packages Frozen Cauliflower Florets, 8 Ounces Each
  • 1 stalk Celery, Chopped
  • 1  Carrot, Chopped
  • ½ cups Chopped Onion
  • ½ teaspoons Thyme
  • 1 dash Freshly Grated Nutmeg
  • Sea Salt And Freshly-ground Black Pepper, To Taste
  • 1 cup Whole Or 2% Milk Or Half-and-Half
  • 1-½ cup Shredded Cheddar Cheese

Preparation

Throw all of the ingredients except the milk and cheese into a slow cooker and cook on low until vegetables are very tender, about 4-6 hours. Or put all of the ingredients except the milk and cheese into a stock pot, bring to boil and then lower heat and simmer for 30 minutes.

Carefully pour mixture into the work bowl of a food processor fitted with a steel blade or into your blender container. Put the lid on and process until smooth. Or just keep the soup on the pot as is and blend with a handheld immersion blender. Or, if you like more texture like I do, use a potato masher and mash the soup in the pot until you reach your desired texture.

Place your cauliflower mixture into a saucepan or leave it in the same pot if didn’t use your crock pot. Stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

I usually double this recipe for the 3 of us so that we have leftovers.

Serve with warm rolls and butter.

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Profile photo of christymae

christymae on 2.3.2012

Very good! My husband and son said it was a “make again” recipe. Thanks for sharing.

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