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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 1 whole Medium Head Cauliflower
- 1/4 cups Butter
- 1/2 whole Onion, Diced
- 1 clove Garlic, Minced
- 1 teaspoon Thyme
- 3 Tablespoons Flour Or Gluten Free Flour Blend
- 4 cups Chicken Broth
- 8 ounces, weight Cheddar, Shredded
- 3 ounces, weight Reduced Fat Cream Cheese
- Salt And Pepper, to taste
Method
- Cut cauliflower into florets and steam until tender. While cauliflower is cooking, melt butter in a large stock pot. Add onions and garlic and cook until softened. When cauliflower is cooked, puree 3/4 of the florets, saving some to add texture to the finished soup, if desired.
- Add thyme and flour to onion mixture to create a roux. Let toast for a minute or two. Slowly add chicken broth, whisking to reduce lumps. Once chicken broth is incorporated, stir in cauliflower. Bring to a simmer and add cheddar and cream cheese. Stir until melted. Add salt and pepper to taste.
