Creamy Cauliflower and Cheese Soup

A couple of weeks ago I tried a cauliflower soup at Zuppa's. I really liked the flavor of the cauliflower with the cheese and I was excited to try this recipe. Matt said this is one of the best soups I've ever made.

Creamy Cauliflower & Cheese Soup


Heat in a pot, on medium low, until butter melts:
1/4 cup broth
1 T. butter

Then add and simmer covered for 10 minutes, stirring occasionally:

1 roughly chopped onion
2 cloves of garlic, diced
1/8 tsp ground nutmeg

Next add the following, bring to a boil and simmer for 20 minutes or until tender:
4 1/2 cups chicken broth
1 medium head of cauliflower, coarsely chopped

Turn off heat and allow to cool a bit. Then puree the mixture until smooth. Return to the pot and stir in:

1/4-1/2 cup cream, half-and-half, or milk (I used cream)
2 cups of cheddar cheese (I used a cheddar/monteray jack blend)
salt and pepper to taste

Simmer until cheese is melted. Don't let it boil! Enjoy!

Creamy Broccoli Soup

This is a soup recipe I found last year. It's served at the Naborhood Bakery in Gardner Village. It's one of my favorite soup recipes.

• 4 medium carrots, peeled and chopped (or grated)
• 1 large onion, chopped
• 4 celery stalks, chopped
• 4 t. canola oil
• 3 cans chicken broth
• 1 c. water
• 2 sm. bunches trimmed broccoli, chopped
• 3 c. cooked rice
• 2 c. milk
• 1/2 c. heavy cream
• 1/2 c. grated parmesan cheese

Cook carrots, onion and celery in oil about 3 minutes in a large pot.
Add broth and water, stir and bring to boil.
Stir in broccoli and rice.
Reduce heat to low and simmer 10-15 minutes until all veggies are tender.
Puree if desired or leave chunky. (I leave it chunky)
Add milk, cream and cheese.
Heat thoroughly, stirring occasionally.
Serve.