Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 3 cloves garlic (, minced)
  • 1 medium yellow onion (, chopped)
  • 1 head cauliflower (, chopped into small pieces)
  • 1 cup carrots (, chopped)
  • 1 cup celery (, chopped)
  • 1 cup yukon gold potatoes (, peeled and chopped )
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups low-sodium chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt and pepper to taste
  • 2 tablespoons milk
  • 1 cup shredded sharp cheddar cheese
  • shredded cheese
  • slices of crusty bread
  • fresh herbs

Instruction

  • Heat a large pot, add the olive oil, garlic and onions. Saute until onions are soft, about 2 minutes.
  • Add the cauliflower, carrots, celery, potatoes, thyme, rosemary, salt and pepper. Stir until combined. Add the chicken broth and simmer for 20-25 minutes, or until soft.
  • In a medium pan, melt the butter. Whisk in the flour until it forms a paste. Slowly add in the milk and whisk until smooth. Add the cheese and continue to whisk together until the cheese is completely melted and a slightly thickened roux forms.
  • Slowly add the roux to the soup and stir until combined.
  • With an immersion blender, blend half of the soup together just until it has a thick and creamy texture. You could also transfer half of the soup to a blender or blend with a handheld potato masher. Stir until the soup is completely blended together. There will be small chunks and the soup will thicken. Let simmer for another 5 minutes.
  • Top the soup with more shredded cheese and serve with fresh bread or toasted baguette slices. Enjoy!
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings!