Creamy Short Cut Parmesan Cauliflower Soup
Riced Cauliflower, sharp Parmesan, a little cream cheese, cream and broth come together in this easy recipe to create a deliciously cheesy soup that is guaranteed to become a surprising family favorite!
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Servings: 6 people
Ingredients
- 1 stick butter
- 1 medium onion, diced
- 3 stalks celery, diced (about 1 cup)
- 1 teaspoon minced garlic
- ½ C flour
- 32 oz chicken broth
- 2 C half & half or cream
- 4 oz cream cheese, cut into cubes
- 2 C shaved Parmesan cheese
- 16 oz frozen riced cauliflower
- ¾ - 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- bacon crumbles and chives for topping, if desired
Instructions
- Melt butter in a large stock pot over medium heat. Add onion, celery and garlic. Cook, stirring occasionally, until onion begins to turn translucent, about 7-8 minutes.
- Stir in flour. It should soak up the butter and coat the vegetables. Add broth gradually. Whisk until clump free.
- Turn down heat to low. Continue to whisk while adding the cream. Add cubed cream cheese. Stirring occasionally until melted. Add Parmesan cheese ½ C at a time. Stirring until melted, then adding more.
- When all of the cheese is added, creating a creamy soup base, add riced cauliflower. Stir to incorporate. Add salt & pepper to taste. Let simmer on the lowest heat setting for 5-8 minutes, stirring occasionally to make sure it doesn't stick.
- Top with bacon, chives or even crushed red pepper flakes and enjoy!