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Cauliflower Cheese Soup

Source of Recipe

I adapted from recipezaar.com


Recipe Introduction

I came across this recipe on recipezaar and adapted it to my tastes. It turned out soooo good! My husband, who doesn't get excited about soup at all , thought it was one of the best soups I've ever made. Just don't add too much water or your soup will be too thin. You can thicken it with a little potato flakes, if necessary.

List of Ingredients

1 large head cauliflower (or 2 small heads), washed and broken into flowerets
1/2 cup chopped onions
2 crushed garlic cloves
water to almost cover (3-4 cups?)
1 Tablespoon Chicken Better Than Bouillon
4 ounces reduced-fat cream cheese, softened
1 cup half-and-half or evaporated milk (may need more or can add regular milk to thin, if needed)
1/4 teaspoon kosher salt, to taste (1/4 to 1/2)
1/4 teaspoon pepper, to taste (1/4 to 1/2)
1/2 teaspoon paprika
2 teaspoons chives or parsley--optional
6 ounces freshly grated extra sharp cheddar cheese (4 to 6 oz.)
Frank's Hot Sauce, to taste
ground chipotle, to taste--optional


Recipe

Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) the cauliflower. Add chicken bouillon and bring to a boil; cook until cauliflower is VERY tender -- about 20 minutes.

Lower heat to medium. Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and chives; stir and heat through.

Add in grated cheese; stir frequently until heated through and cheese is melted. Add milk to thin, if needed. Add Frank's hot sauce to taste. Can also add some ground chipotle, if desired.

Remove from heat. Puree in batches in blender or food processor (I used my stick blender). Serve with additional hot sauce available for those that want it.