Cauliflower Soup with Cream Cheese
My velvety smooth cauliflower soup with cream cheese and Gouda is accented with the subtle flavor of lemon and thyme.
Servings: 6
Calories: 360kcal
Ingredients
- 1 head cauliflower chopped into florets, ~6 cups
- 3 tablespoon butter
- 4 cloves garlic
- 4 cups chicken broth
- 8 ounces cream cheese
- 1 cup shredded Gouda cheese
- 1 sprig fresh thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Melt butter in a large pot over medium high heat and add cauliflower florets. Saute cauliflower until it begins to turn golden brown, stirring occasionally.
- Add the chicken broth to the pot and blend the sauteed cauliflower with the broth until smooth, using an immersion blender, or pour the mixture into a countertop blender, and puree until smooth.
- Heat the cauliflower mixture and whisk in chunks of cream cheese. Stir to combine until the cream cheese has melted into the broth. Then add shredded Gouda cheese and repeat.
- Add fresh thyme, black pepper, salt, and lemon juice. Simmer the soup for ten minutes, then serve.
Nutrition
Calories: 360kcal | Carbohydrates: 9g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1291mg | Potassium: 428mg | Fiber: 2g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 48mg | Calcium: 347mg | Iron: 1mg