If you like potato soup, you are going to go wild for this Cauliflower Soup. Creamy and cheesy, this makes one of the most comforting soups that I have had.
– 2 tablespoons butter – 1 large head cauliflower cut into florets – ½ cup diced onion – 1 teaspoon minced garlic – ½ teaspoon dried thyme – 3 ½ cups chicken broth – 4 ounces cream cheese diced – 1 cup cheddar cheese – ½ cup smoked gouda or more cheddar – ½ cup heavy cream – Salt and pepper to taste – For garnish: chives and bacon
Heat the butter in a large pot over low heat. Add the cauliflower, onion, garlic, and thyme.
Add the chicken broth to the pot and increase heat to high. Bring to a boil and then reduce the heat to a simmer.
Remove from heat. Using an immersion blender, puree the soup until very smooth. (You can also puree in batches using a blender.)
Return the pot to medium-low heat and add the cream cheese and shredded cheeses.
Cook until the cheese melts, about 5 minutes. Stir in the heavy cream and season to taste with salt and pepper.