Inside: Nourishing and easy to make, soup is great way to celebrate winter. Yes, I said celebrate! And why not? My Creamy Cheesy Cauli Soup is comfort in a bowl. Pair it with hot rolls, and you’ve got a winning combination.
*This post contains affiliate links.
Soup—it’s what’s for dinner. At my house. For the next several days. (Extending into next week.) That’s what happens when you decide to do a soup roundup—although mine has morphed into more of a soup series. Three recipes, one revealed each day, with a bonus on the final day of a few links to soups I make and love from other websites.
I’ve already started you with basic chicken bone broth, an ingredient for my recipes, but if you don’t have time to make broth, ordinary store-bought chicken stock will do. It just won’t be as good. I used to doubt that when chefs would say that on cooking shows—until I made my own stock and saw they were right.
What I love about this recipe is that it’s easy to make. It showcases dairy products–cream, sharp cheddar, and cream cheese. (Yes, it’s very rich and filling.) Add in the bone broth for deep down nourishment, and you’ve got a winner–for dinner. (I couldn’t help myself.)
A few notes before we get to the recipe. . . An immersion blender makes the job of making this soup so much easier, but you can use a regular blender if you don’t have one. I’ve sprinkled smoked pepper flakes for a garnish to make it look pretty, but that’s totally optional. If you want a leaner version, you can use milk or half and half, but it won’t be as rich. I’ve not tried freezing this soup, so if you do, let me know how it goes!
Check out the recipe.
- 4 cups of chicken bone broth or chicken stock
- 4 cups of cauliflower (approximately 1 medium head)
- 1 medium onion, quartered
- 1 - 8 ounce brick of cream cheese
- 2 cups of shredded sharp cheddar cheese
- 1 cup of heavy whipping cream
- 1½ teaspoons of Dijon mustard
- ¼ cup of white cooking wine (optional)
- salt and pepper to taste
- In a large stockpot add broth and bring to a boil over medium heat.
- Break cauliflower into small pieces and add this and the onion to the pot.
- Cover and simmer until vegetables are tender.
- Puree with immersion blender. (Note: if you don't have an immersion blender, you can puree vegetables in a regular blender.)
- Stir in cream cheese and cheddar, cooking over low heat until melted.
- Add cream, mustard, and cooking wine (if using).
- Add salt and pepper to taste.
Do you have a favorite soup recipe? Tell us about it in the comments.