I know that it’s summer time and soup isn’t something that is really popular now, but this is a smooth, flavorful soup that is nice to have on hand for a quick lunch. It’s also super quick, easy and healthy.
The base takes less than 10 minutes to make, including prep and only another 20 minutes or less of simmering.
Did I mention it’s healthy?
I’m not sure where my mom got this recipe from, but it’s pretty incredible and deserves props.
Here’s how to make it!
1/2 C chopped onion
2 cloves garlic, minced
2 T flour
3 1/2 C veggie broth (you can use chicken broth)
12 ounces cauliflower, chopped
1 large Idaho potato, peeled, cubed
1/2 cup half and half
2 cups cheddar cheese
salt and pepper to taste
Saute onion and garlic in a little olive oil. Stir in flour, cook for about a minute, then whisk in the stock a little at a time so the flour doesn’t clump. Add cauliflower and potato and heat to boiling, reduce to simmer, cover and cook for 10-15 minutes. Remove about half the veggies with a slotted spoon and reserve. Puree remaining soup in food processor or blender.
Return soup to sauce pan, stir in reserved veggies, add half and half and cheese. Cook over low heat until cheese is melted. Season with salt and pepper.