This winter has been much colder in Nova Scotia than the last few. You quickly become unaccustomed to windchill temperatures of -30. So I have been pinning lots of new homemade soup recipes. My goal has been to try a new one every week. When I saw Gail @ Faithfulness Farm post about this Cauliflower Cheese Soup from Panera (Oh my soul, I LOVE Panera), I knew this would be a great one to try. So on the weekend I pulled out my favorite soup pot and made a double batch!
Cauliflower Cheese Soup
1 small head cauliflower, cut into florets
1 Tbsp olive oil
1/2 onion, chopped
1 rib of celery, chopped
1 cup chicken broth
1-1/2 cups heavy cream
1/2 tsp dried thyme
1/8 tsp ground black pepper
Pinch of ground nutmeg
1-1/2 cups shredded white cheddar cheese
1/4 tsp salt
Bring a medium pot of water to a boil. Set aside 12 bite-size cauliflower florets. Coarsely chop remaining cauliflower and set aside. Drop the 12 florets in boiling water and blanch for 2 minutes. Drain and set aside. Heat oil in a medium saucepan over medium heat. Add onion and celery, and cook until soft, about 5 minutes. Add chopped cauliflower, broth, half-and-half, thyme, pepper, and nutmeg. Cover and simmer until cauliflower is tender. Puree the soup in a blender and return to the pot. Stir in the cheese and salt until the cheese melts and the soup is heated through, 3 minutes. Serve topped with cauliflower florets. Makes 6 servings.
My Notes: I used: 2% milk instead of heavy cream, orange cheddar instead of white, and salt free chicken broth.
This is a delicious soup, and a definite "keeper" recipe in our family! I hope you try it and enjoy it as well.
Here are some other homemade soups we have made: