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+ servings

Cauliflower Soup with Grilled Cheese Croutons

Creamy, tummy warming cauliflower soup with golden grilled cheese croutons.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine American
Servings 4 Servings

Ingredients
  

Ingredients:

  • 2 tablespoons olive oil plus more for drizzling
  • 1 head cauliflower cut into florets
  • 1/2 medium yellow onion diced
  • 4 cloves garlic. minced
  • 1 teaspoon dried thyme
  • 3 1/2 cups vegetable broth
  • 1/4 cup heavy cream
  • salt and fresh cracked black pepper to taste
  • 2 tablespoons butter
  • 4 slices crusty bread i.e. como
  • 4 ounces Kerrygold Blarney Castle Cheese sliced

Instructions
 

  • Heat olive oil in a skillet over medium heat. Cook onions, garlic and thyme just until onions softened, about 3 minutes. Stir in cauliflower. Pour in 1 1/2 cups of the vegetable brother. Cover and cook cauliflower until fork tender, about 20 minutes.
  • Pour in remaining vegetable broth. Use an immersion blender (or transfer in batches to a blender) to blend until smooth. Whisk in 1 tablespoon of hot soup into the cream to temper it. Slowly whisk tempered cream into the soup. Reduce heat to low and allow to simmer while you prepare the grilled cheese croutons. The soup will thicken a little bit during this time.
  • Butter one side of each slice of bread. Place the cheese on the non-buttered side of two slices of bread. Topped with the other slices of bread. Cook in a skillet until bread is golden and cheese is melted. Remove, allow to cool 1 minute and slice into crouton shapes.
  • Ladle soup into bowls, place a few croutons in the bowl, drizzle with olive oil and more black pepper if desired. Serve immediately.

Notes

Enjoy!
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Keywords: cauliflower, comfort food, grilled cheese, soup, Vegetarian