Creamy Cauliflower Soup

Wonderfully creamy Cauliflower Soup with a Perfect little bite from the Sharp Cheddar and White Wine!

Creamy Cauliflower Soup | Fabtastic Eats

Did you watch the Superbowl last night? More specifically, did you watch the halftime show last night, because lezbe honest..(points to you if you know the movie reference!)..the Bruno Mars show was the best part of the whole game.

I watched the Beyonce halftime from last year, and while it’s definitely a performance, that’s really all it was, entertainment. (She only sang, like 20 words in the first five minutes, it was definitely entertaining. But Bruno & the Red Hot Chili Peppers rocked it. (Mostly just Bruno though.)

Creamy Cauliflower Soup | Fabtastic Eats

Right before his last song, when he had the troops up on the screen, all I kept thinking and saying was “ohmygod, imagine how much their families are freaking the hell out right now, holy crap. can you imagine!!?” It gave me goosebumps. Yes, I’m a sap, I get it. I‘ve already re-watched it on YouTube a couple times, (that’s a bad copy though.) and I’m sure I’ll see it quite a few more times today. I freaking LOVE Bruno Mars.

Creamy Cauliflower Soup | Fabtastic Eats

Moving on. Creamy, awesome, cheesy, perfect, Cauliflower soup. Woah. This stuff is incredible. I’ve made this a couple times, once using it as a sauce for pasta, with a little less cheese. My kids inhaled it and they didn’t even know they were eating veggies. WIN.

My husband Loved this soup as much as I did and I know you will too. You don’t even feel like you’re eating a soup full of veggies. The sharp cheddar gives it such an incredible bite. Just trust. It’s easy to make and SO good.

Creamy Cauliflower Soup | Fabtastic Eats

Creamy Cauliflower Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 Servings

Creamy Cauliflower Soup

Wonderfully creamy Cauliflower Soup with a Perfect little bite from the Sharp Cheddar and White Wine!

Ingredients

  • 3 Tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 2 Leeks (whites only), washed and chopped
  • 2 celery stalks, chopped
  • 1 Tablespoon fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 Large head cauliflower, florets
  • 3 cups chicken (or vegetable) broth
  • 1/2 cup Parmesan cheese (freshly shredded)
  • 1 cup white sharp cheddar cheese (freshly shredded)
  • cracked pepper

Directions

  1. In a large pot, heat olive oil over medium-high heat.
  2. Add the onions, leeks, celery, parsley, thyme, and salt. Reduce heat to meium.
  3. Cook until the veggies are soft, 5-8 minutes.
  4. Add the garlic and wine, cook until evaporated, 3-5 minutes.
  5. Stir in the cauliflower, and broth. Simmer until soft, about 25 minutes.
  6. Puree the soup, either with an immersion blender, or by carefully pouring it, in small batches, into your blender and blending until smooth. (NOTE: We like a bit of texture, so we left about 1-2 cups as is, and didn't puree them. But either way is great!)
  7. Add it all back together in the pan, stir in cracked pepper to taste, and serve! (Optionally, you had whisk together a 1 TB. olive oil with 1 tsp fresh parsley and drizzle on top of the individual servings of soup.) Enjoy!

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