Cauliflower & Cheddar Soup

Before it gets too hot out I wanted to give you one more soup recipe.  I realize most of the country isn't 80 degrees like Texas is, but before you start cooking summer recipes please try this soup!!

In a large pot melt butter over medium heat.  

Add in onion and cook, stirring until softened, around 8 minutes.

Add cauliflower and cook until it begins to brown.

Add in broth and 1 cup of water, and bring to a boil over high heat.  Reduce heat and simmer until the cauliflower is tender, around 20 minutes. Transfer to a large bowl.

In batches fill a blender halfway with the mixture and puree until smooth.  

Return pureed soup to a pot and if you'd like a thinner consistency add more broth or water.  Heat over medium until warned through.

Add cheese and stir until melted.  Season wit salt and pepper to taste.

Serve sprinkled with cayenne on top.  This soup is light and delicious.  The cauliflower and cheese go great together.  I really enjoyed the added cayenne flavor on top.  Hope you all enjoy this recipe as much as I did!  

Cauliflower and Cheddar Soup

Serves 6
Adapted from Everyday Food Magazine


3 tablespoons unsalted butter
1 medium yellow onion, diced small
1 medium heat cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups low sodium chicken broth
5 1/2 oz sharp white cheddar cheese, grated
coarse salt and pepper
cayenne pepper to taste


In a large pot melt butter over medium heat.  
Add in onion and cook, stirring until softened, around 8 minutes.
Add cauliflower and cook until it begins to brown.
Add in broth and 1 cup of water, and bring to a boil over high heat.
Reduce heat and simmer until the cauliflower is tender, around 20 minutes. 
Transfer to a large bowl.
In batches fill a blender halfway with the mixture and puree until smooth.  
Return pureed soup to a pot and if you'd like a thinner consistency add more broth or water.  
Heat over medium until warned through.
Add cheese and stir until melted.  
Season wit salt and pepper to taste.  
Serve sprinkled with cayenne on top. 

Roasted Garlic & Beet Soup

When I first started making this soup I wasn't sure if I was going to like it, and was really happy with how it came out.  I'm not a huge fan of beats, but really liked the flavor!

Preheat your oven to 400 degrees F.  Drizzle 3 medium beets with olive oil an roast on foil until tender.  Should take around an hour.

With around 20 minutes left, I drizzled 6 unpeeled garlic cloves with olive oil and added them to the pan.  Let them cook with the beets.  

One the beets have cooled, peel and quarter. Squeeze garlic from the skin and set aside.

Heat two tablespoons of olive oil in a pan over medium heat.  Add one thinly sliced leek and cook, stirring until tender. 

Add the beets, garlic, 1 teaspoons thyme, and 1 bay leaf.

Stir in 3 cups of water, and season with salt and pepper.  

Bring to a boil and reduce heat and simmer for 5 minutes.  Discard bay leaf and let cool slightly.  Puree in a blender until smooth, adding a couple tablespoons of lemon juice.

This is full of flavor and very good for you!  I am convinced this helped me fight off getting sick, as C has had a bad cold for a while.  Every time I felt it coming on I ate a bowl of this and it never got a hold of me.  It's spicy and unexpected, you're sure to enjoy.

Roasted Garlic & Beet Soup

Serves 6

Adapted from Whole Living Magazine

3 medium beets

5 tablespoons olive oil

6 garlic cloves, unpeeled

1 large leek, sliced

1 teaspoons fresh thyme

1 bay leaf

3 teaspoons freshly squeezed lemon juice

salt and pepper to taste

Heat oven to 400 degrees F.  

Drizzle the beets with olive oil, place on foil paper and roast until tender, around an hour.

Meanwhile drizzle garlic cloves with olive oil and roast for around 20 minutes.

When beets are finished, let cool.  

Peel and quarter the beets, and set aside.

Squeeze garlic from the skin and set aside.

Heat 2 tablespoons of olive oil in a pot over medium heat, add the leek slices.

Cook, stirring until tender; around 6 minutes.

Add in the beets, garlic, thyme, bay leaf and 3 cups of water.

Season with salt and pepper and bring to a boil.

Reduce to a simmer for 5 minutes. 

Let cool slightly then puree in a blender until smooth.

Add freshly squeezed lemon juice and adjust seasoning if needed.