Cheesy Cauliflower Soup With Video Kylee Cooks

Cheesy Cauliflower Soup With Video Kylee Cooks Directions. melt butter and sauté onion until soft (5 mins). add cauliflower, potato, stock, milk and seasoning. bring to boil and simmer for 30 minutes. using a stick blender, blend until smooth adding a little more milk if it is too thick. cool to freeze, or stir in cheese just before serving. It's cheesy, family friendly, and perfect for cold days when all you this creamy, dreamy cauliflower cheese soup recipe is serious comfort food, and as a bonus it comes with a dose of vegetables!.

Cheesy And Delicious Cauliflower Soup One Of Our Favorite Soup Recipes Boil or steam cauliflower florets in a pot of salted water until they are tender but not mushy, about 5 7 minutes. once cooked, drain and set aside. make the sauce. in a saucepan over medium heat, melt the butter. add the minced garlic and cook until fragrant, about 1 minute. Instructions. into a large soup pot, combine the cauliflower, carrot, celery, and chicken style broth. bring just to a boil then reduce heat to low. cover and simmer for 10 minutes, until vegetables are fork tender. remove from heat and set aside; do not drain. into a large saucepan over medium heat, add the butter. Cover and cook on low for 6 to 8 hours. add everything from the slow cooker into a blender, cover, and pulse until smooth. (or use an immersion blender right in the crock pot.) add the blended soup base back to the slow cooker. add in shredded cheese and heavy cream. stir until the cheese is melted into the soup. Instructions. cook cauliflower florets in 2 cups of boiling salt water until tender. about 5 7 minutes. once tender, remove the florets from the water and set them aside. reserve the cauliflower water. use a large pot (or dutch oven) and slowly fry the bacon until crispy. remove the crispy bacon and set aside.

Cheesy Cauliflower Soup Cheese Curd In Paradise Cover and cook on low for 6 to 8 hours. add everything from the slow cooker into a blender, cover, and pulse until smooth. (or use an immersion blender right in the crock pot.) add the blended soup base back to the slow cooker. add in shredded cheese and heavy cream. stir until the cheese is melted into the soup. Instructions. cook cauliflower florets in 2 cups of boiling salt water until tender. about 5 7 minutes. once tender, remove the florets from the water and set them aside. reserve the cauliflower water. use a large pot (or dutch oven) and slowly fry the bacon until crispy. remove the crispy bacon and set aside. Instructions. in a 6 quart or larger pot, heat the oil over medium heat until shimmering. add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4 5 minutes. add the cauliflower, broth, salt and pepper to the pot. Preheat a medium pot over medium heat and add oil. add diced onion and saute until transparent. add pressed garlic, mix, and cook until fragrant. add prepared cauliflower, mix well and saute for a few minutes. (add a little more olive oil if needed.) sprinkle flour over veggies and mix well.