Cauliflower Cheese Soup Recipe • Creamy & Tasty! 😋 - Episode 697

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar has fewer calories, while processed cheese is often cheaper.

Add butter to a Dutch oven and set the heat to medium.

When the butter is melted and starts sizzling, add onions and sprinkle with salt to help them sweat. Sauté for 2 minutes.

Add celery and carrots, then sauté until the vegetables are tender, about 5 minutes.

Add pressed garlic and sauté for 1 minute.

Stir in Dijon mustard to coat the vegetables.

Add all-purpose flour, stir well, and cook for 1 minute to remove the raw taste, stirring constantly.

Pour in half-and-half and stir well, scraping the bottom of the pot to ensure nothing is stuck.

Pour in low-sodium chicken broth and add cauliflower.

Season with dried thyme leaves, black pepper, and cayenne pepper. Stir until well mixed and bring to a boil.

Cover, reduce heat to medium-low, and cook for 15 minutes.

Remove the lid, stir, and cook for another 15 minutes or until the cauliflower is soft.

Using an immersion blender, process the soup until somewhat smooth, leaving little chunks. If using a regular blender, work in batches and cover with a towel to prevent splashing.

Add cheese by the handful, stirring well between each addition until melted, ensuring the soup does not boil to prevent the cheese from breaking down.

Taste and adjust seasoning if necessary.

Serve the soup in warm bowls, garnished with cooked bacon, croutons, and fresh chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens