One pot recipes are my favorite: that’s why I love sharing so many of them with you, like this Cauliflower Soup with Cheese!
No dishes and simple ingredients always make the easiest and best recipes. That’s why I have so many one-pot and simple recipes! You can’t go wrong when there’s so much going on, and simple recipes are always best.
This recipe is a delicious and cheesy cauliflower soup. It combines carrot, celery, onion, and cauliflower to make the perfect blast of benefits all together in one dish! Along with that, there’s milk to make it nice and creamy.
Cauliflower is rich in antioxidants and fiber. Carrots are filled with beta-carotene and onions are anti-inflammatory. Along with that, the celery supports your digestive system and garlic boosts your immune system. Enjoy this healthy and filling soup!
What do I need to make this recipe?
- cauliflower
- carrot
- celery
- onion
- garlic
- chicken broth
- milk
- cheese
- olive oil
- salt
- black pepper
Steps
In a large soup pot, heat the olive oil on medium heat. Add the onion and garlic and cook for about 5 minutes until softened.
While the onion is cooking, wash and roughly chop the cauliflower, celery and the carrot.
When onion is soft and ready, add the vegetables into the pot then add the broth and bring it to boil.
Reduce the heat, cover the lid, and cook on low for 20 minutes until your vegetables are soft.
Add milk and cook for 5 more minutes. Remove from the heat and puree the soup in a blender (in small batches) and return it to the pot.
Season with salt and pepper. Add the cheese and mix until it’s melted.
Before serving, garnish each plate with croutons and green onion.
Ingredients
- 1 head cauliflower, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 32 oz chicken broth
- 1 cup milk
- 1 cup cheese, grated, mozzarella or parmesan
- 2 Tbsp oliv oil
- salt, to taste
- black pepper, to taste
Instructions
In a large soup pot, heat the olive oil on medium heat. Add the onion and garlic and cook for about 5 minutes until softened.
While the onion is cooking, wash and roughly chop the cauliflower, celery and the carrot.
When onion is soft and ready, add the vegetables into the pot then add the broth and bring it to boil.
Reduce the heat, cover the lid, and cook on low for 20 minutes until your vegetables are soft.
Add milk and cook for 5 more minutes. Remove from the heat and puree the soup in a blender (in small batches) and return it to the pot.
Season with salt and pepper. Add the cheese and mix until it’s melted.
Before serving, garnish each plate with croutons and green onion.
Equipment Used
Write a review
Share with others of your opinion on this recipe so that we can make this recipe better for everyone.
How do you rate this recipe?
Here is how your review will look like:
Yes, I recommend this recipe.
No, I do not recommend this recipe.
