Cauliflower Cheddar Bisque Recipe
Cauliflower and cheddar team up in this healthy, hearty, creamy soup.
Overview
Total time: 02 M 30 S
Servings: 8
Calories: 140
Ingredients
- 1 1/2 tbsp. butter
- 1 medium onion diced
- 1 stalk celery diced
- 2 cups low-fat milk (or your choice of milk)
- 2 cups chicken broth
- 1 cup water
- 1 head cauliflower chopped into florets (about 6 cups)
- 1/2 tsp. kosher or sea salt
- 1/2 tsp. ground black pepper
- 2 tsp. Dijon mustard
- 4 oz. cheddar cheese
Nutritional Information
- Serving Size: 1 1/2 cups
- Fat: 0g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 590mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 6g
- Protein: 8g
Instructions
- Sautée onions and celery in butter until tender.
- Add liquid ingredients, cauliflower, salt, pepper, and mustard and bring to a boil.
- Reduce heat and simmer until cauliflower is tender.
- Remove from heat and cool slightly.
- Using a slotted spoon, remove 4 cups of the vegetables and set aside.
- Working in batches, carefully transfer the remainder of the soup and cheese to jar and secure lid. Select "Sauces" or blend on a Medium to Medium Low speed for 30 seconds.
- Combine vegetables with creamed soup and garnish with parsley, shredded cheddar cheese or bacon.
Delicious! I used 1 part extra mature cheddar and 1 part gouda.
Can this soup be frozen after cooked?
Thanks!
I though this was a all in one machine, so far not happy. should not have so much prep.
So complicated?
This recipe sounds yummy but I would LOVE to see more recipes that you can make in the blender itself using the soup cycle such as the tortilla or broccoli cheddar soup that you have on your site. I just bought my blender and I am loving it. Please give us more recipes that allow us to use this awesome blender to its fullest ability. This blender rocks!!
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