Prep 5 mins
Cook 20 mins
This simple recipe is surprisingly flavorful and healthy, and is a hit at our house, especially when sipped through a straw! Substitute vegetable broth for the chicken for a vegetarian soup.
- 2 quarts chicken broth
- 2 heads cauliflower, separated
- 4 carrots, peeled and halved
- 1 1⁄2 cups cheddar cheese, shredded
- salt and pepper
- Bring the broth to a boil. Add the cauliflower and carrots. Reduce heat and simmer for about 10-15 minutes, until the vegetables are tender. Season with salt & pepper, then puree using a food processor or an immersion blender. While pureeing, add the cheese. Continue to blend until smooth.
This is one of my favorite soups! My husband and my toddler absolutely love it. We make a big batch once a month and freeze it (freezes great). I use low sodium (light) chicken broth and light cheese and no one notices the differences. The soup has such a nice flavor and it's a good way to add more veggies to your diet. Thank you for sharing this recipe! It's now a family favorite.