February must be soup month… it’s all I want to make.
This one is great, from the latest (March 2012) issue of Everyday Food. Tastes like a potato cheddar soup but with more flavor because of the cauliflower. I served it with bbq boneless/skinless chicken thighs and leftover roasted potatoes and onions from last night (and you can see my glass of ginger beer in the background… yummy!).
It’s super easy too. Where would we be without immersion blenders? 🙂
Another great veggie option if you switch to vegetable broth instead of chicken broth.
3 tbsp unsalted butter
1 med yellow onion, diced small
1 med head of cauliflower, cut into 1.5″ pieces
32 oz fat free low sodium chicken broth
8 oz water
5.5 oz sharp white cheddar, shredded
Kosher salt and ground pepper
1/8 tsp ground cayenne pepper (optional; I skipped this)
Melt butter in dutch oven. Add onions, cook 8 minutes over med heat until softened, stirring occasionally. Add cauliflower, season with salt and pepper, and cook 12 minutes until just beginning to brown.
Add broth and water. Bring heat up to high and bring to boil.
Then lower heat and simmer, uncovered, for 20 minutes until cauliflower is very tender.
Turn off heat, use immersion blender to puree soup.
Add cheddar cheese, stir until melted (you can put the heat back on to low if necessary to melt cheese).
Sprinkle cheese on top for garnish and with cayenne pepper, if desired (I think chives would look nice on top too, but I didn’t have any), and serve immediately.
Serves 6. 212 cal per serving.