Whoever’s idea it was to throw a chunk of cheese in a soup is pure genius in my book. There’s not much you can do to soup to make it better than it already is, but the addition of cheese somehow knocks it up a notch.
I’ve been a fan of the combination my whole life starting with Cheesy Potato Soup from the can in high school, graduating on up to Cheddar and Ale Soup in collage from a tavern down the street from my dorm, to now, creating it on my own stove.
Making this soup couldn’t be any easier. It’s the perfect weeknight meal since it cooks up quick in one pot. Toss together a salad and use some old bread to wipe up your bowl. You can’t go wrong. That’s the genius with cheesy soups.
- 3 Tablespoons of Butter
- 1 Yellow Onion, chopped
- 1 Head of Cauliflower, cut into 1-inch pieces
- 4 Cups of Vegetable Broth
- 1 ½ Cups of Cheddar Cheese, grated
- Cayenne Pepper
- Using a large pot, melt the butter over medium heat. Add the onion and let them cook until they start to become translucent. Toss in the Cauliflower and cook until it starts to brown. At this point, pour in the Vegetable Broth and simmer the soup for 20 minutes.
- In batches, add the soup to a blender (or use an emersion blender) and blend the soup to a fine liquid. Make sure to be careful if using a conventional blender as the hot liquid can create pressure.)
- Return the blended soup to the pot and reheat it. Once it is warm, add the shredded cheese, stirring to melt it into the soup. Serve immediately with a pinch of cayenne sprinkled on top.