Name: Cheese Topped Creamy Cauliflower Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tablespoons butter; 1 small onion (chopped finely); 1 clove garlic (minced); 3 tablespoons flour; 3 cups milk (I use 1% or 2%); 2 cups chicken broth; 1 head medium head cauliflower (chopped small); 2 large carrots (peeled and chopped); 1 teaspoon thyme; 1 teaspoon parsley; salt (to taste); 6 oz Swiss cheese (sliced and cut into strips)

Ingredients

Units Scale

3 tablespoons butter
1 small onion (chopped finely)
1 clove garlic (minced)
3 tablespoons flour
3 cups milk (I use 1% or 2%)
2 cups chicken broth
1 head medium head cauliflower (chopped small)
2 large carrots (peeled and chopped)
1 teaspoon thyme
1 teaspoon parsley
salt (to taste)
6 oz Swiss cheese (sliced and cut into strips)

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Instructions

Using a dutch oven melt butter over medium heat. Add chopped onion. Cook until soft and translucent. Add garlic. Cook and stir for a minute more until fragrant.
Sprinkle flour over buttery onions. Cook and stir for about 1 minute. Gradually add milk and chicken broth. Stir to blend. Bring to a boil.
Add cauliflower and carrots. Reduce heat. Simmer uncovered for 12 – 15 minutes or until cauliflower is tender.
Ladle soup into individual oven safe bowls. Top soup with sliced Swiss cheese. Broil 4-6 in. from the heat for 3-5 minutes or until cheese is bubbly.

Prep Time: 15 minutes
Cook Time: 20 minutes