Cheddar and Cauliflower Soup

"Warm, cheesey, creamy, and delicious!"
 
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Ready In:
50mins
Ingredients:
13
Yields:
8 cups
Serves:
6-8
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ingredients

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directions

  • Bring a large pot of salted water to a boil. Boil the cauliflower until tender, about 4 minutes. Drain and let cool slightly. Trim the stems from 18 of the cauliflower peices and cut the crown into mini florets about 1/2" wide; set aside. Reserve the trimmed stems with the remaining larger pieces.
  • Mel the butter in a 4 quart saucepan over medium-low heat. Add the onion and 1/4 tsp salt and cook, stirring frequently until soft, 10-12 minutes.
  • Add the garlic and cook until the aroma subsides, 2-3 minutes. Increase the heat to medium, add the flour, nutmeg, and cayenne and cook for 3 minutes, stirring constantly. Whisk in the broth, cream, and 2 cups of water. Add the thyme and bring to a simmer. Stir in the cheese until melted and simmer for 5 minutes to develop the flavors.
  • Remove and discard the thyme stems and stir in the larger cauliflower pieces and reserved stems. Working in batches, puree the soup in a blender. Return the soup to the pot, season with salt and pepper to taste. Add the mini cauliflower florets and rehea gently before serving.

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