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Creamy Cauliflower Soup with Thyme and Sharp Cheddar

Ultra comforting Creamy Cauliflower Soup with Thyme and Sharp Cheddar is easy to love.  Simple to make and Vegan adaptable! (see recipe notes) 

I have been a seeker and I still am, but I stopped asking the books and the stars. I started listening to the teaching of my Soul. ~Rumi

The creaminess of this soup comes from the tender cooked cauliflower and sweet potato blending up silky smooth creating a luscious velvety texture.

The sweet potato may sound like a surprising ingredient!  It lends a mild sweetness that beautifully enhances cauliflower.  We are talking about white-fleshed sweet potato.  It is kind of like a cross between a russet potato and a yam, with the skin a pale yellowish-brown and the inside cream-colored.  It is milder than the orange-fleshed yam.

Sharp cheddar, thyme, and a touch of dijon bring it all to a heavenly delicious balance.

Creamy Cauliflower Soup with Thyme and Sharp Cheddar is easy to love.  Simple to make and Vegan adaptable! (see recipe notes) 

Ingredients in Creamy Cauliflower Soup

Can this be made Vegan?

Yes!  Leave out the cheese.  Add cashews into the broth to simmer along with the vegetables.  Notes in the recipe.

ingredients in cauliflower soup

How to make Creamy Cauliflower Soup

Step one

Chop shallots, garlic, cauliflower, and sweet potato.

chopping cauliflower

Step two

Sauté shallots and garlic in butter or olive oil for 5 minutes, over medium low heat.

Step three

Add cauliflower, sweet potato, thyme, salt, pepper, and broth.  (If making vegan, add cashews now).

Simmer for 25-30 minutes, until vegetables are fork tender.

adding all ingredients to the soup pot

Step four

If you like a few chunks in your soup, take out a cup of the veggies, set aside.

cooked cauliflower

Step five

Transfer the soup to a blender, not filling all the way to the top (you may need to do it in two batches).  Be careful, hot soup can explode.

soup in the blender

Step six

Start slow and vent the blender lid so steam pressure can escape.  Blend until smooth.

soup blended smooth

Step seven

Return to the soup pot.  Add cheese and dijon, stirring to melt cheese in, turn on low heat if needed to fully melt.  If you saved aside veggie chunks add them back in now.

adding cheese to the soup

Garnish with toasted bread crumbs. ( See recipe notes).

Creamy Cauliflower Soup with Thyme and Sharp Cheddar is easy to love.  Simple to make and Vegan adaptable! (see recipe notes) 

More creamy soup recipes you may enjoy

Creamy Cauliflower Soup with Thyme and Sharp Cheddar is easy to love.  Simple to make and Vegan adaptable! (see recipe notes) 

Hope you love this soup as much as we do!

~Tonia

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Creamy Cauliflower Soup with Thyme and Sharp Cheddar is easy to love.  Simple to make and Vegan adaptable! (see recipe notes)

Creamy Cauliflower Soup with Thyme and Sharp Cheddar

  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups
  • Category: Soup
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian


Description

Ultra comforting and dreamy Creamy Cauliflower Soup with Thyme and Sharp Cheddar is easy to love.  Simple to make and Vegan adaptable! (see recipe notes)


Ingredients

  • 2 medium shallots, 1 cup (4 oz) sliced small
  • 2 garlic cloves, roughly chopped
  • 2 tablespoons butter or olive oil
  • 1 head cauliflower, 4 cups (1 lb) cut in to small pieces
  • 1 small sweet potato (not yam), 1 cup (6 oz) cut in small chunks
  • 1 teaspoon sea salt, adjust to taste
  • 1/41/2 teaspoon black pepper, adjust to taste
  • 1 teaspoon dried thyme
  • 1 quart or 4 cups broth
  • 1 cup grated sharp cheddar, more to taste (the stronger and sharper the cheese the less you need to use)
  • 1 1/2 teaspoons dijon mustard


Instructions

  1. In a large pot, or dutch oven, sauté shallots and garlic in butter or olive oil for 5 minutes, over medium-low heat.
  2. Add cauliflower, sweet potato, thyme, salt, pepper, and broth.  (If making vegan, add cashews now- see recipe notes). Simmer for 25-30 minutes, until vegetables are fork-tender.
  3. If you like a few chunks in your soup, take out a cup of the veggies, set aside, and transfer the remaining soup to a blender, filling just halfway (you may need to do it in two batches) Be careful, hot soup can explode.  Start slow and vent the blender lid so steam pressure can escape.  Blend until smooth.
  4. Return to the soup pot.  Add cheese and dijon, stirring to melt cheese in, turn on low heat if needed to fully melt.  If you saved aside veggie chunks add them back in now.  Add more broth or milk to desired constancy.


Notes

Keeps in the fridge 4 days.

The stronger the cheese the less you need.  Good options: extra sharp cheddar, gruyere, comté.

Optional Bread Crumb Topping: 1 garlic clove, 2 pieces of bread- crumble together in food processor.  Toast in a skillet over medium heat along with 2 Tablespoons butter (or oil) gently toast stirring constantly for about 5 minutes.  Add a pinch of salt and pepper and 2 tablespoons minced fresh parsley.

Substitute equal parts carrot and potato for the same amount as the sweet potato.

Vegan option: add 1/2 cup of raw cashews in with the vegetables to simmer.

Vegan topping:  Vegan Cheesy Sprinkle

Keywords: creamy cauliflower soup, cauliflower cheddar soup, cheddar cauliflower soup


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