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.
This recipe is not complicated if You have ever cooked for at least a day…. :)
Well, more complicated than opening a can, yes. Quality in/quality out.
I agree! One of the perks of the blender is to be able to throw in a bunch of ingredients and cook soup. I can cook ANY other soup on the stovetop and then puree with a crappy blender, food processor, or immersion blender. I’d like to have recipes that actually utilize the soup cycle and don’t involve cooking on the stovetop.
Anything worth cooking, takes time…..I use my blender for smoothies and it is amazing, or making applesauce, whipped up my egg noodle dough for my homemade lasagna noodles, it worked beautifully…looking forward to trying more recipes and this cauliflower soup.
Would love for you to share your egg noodle recipe
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