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Cauliflower Soup with Grilled Cheese Croutons

By: Des from Life's Ambrosia
Cauliflower Soup with Grilled Cheese Croutons
This image courtesy of lifesambrosia.com

During those chilly days, nothing sounds better than curling up with a steaming hot bowl of soup. Cauliflower Soup with Grilled Cheese Croutons is perfect for that occasion. This healthy soup recipe combines fresh veggies and chunks of a delicious grilled cheese sandwich. The final result is so flavorful, creamy and cheesy that it's hard to believe this meal is nutritious. It's also very quick and easy to make, which is great if you don't like spending much time in the kitchen. If you're looking for a good comfort food that isn't loaded with calories, this is a good option.

Serves4

Preparation Time10 min

Cooking Time30 min

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 head cauliflower, cut into florets
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 3 1/2 cups vegetable broth
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 4 slices crusty bread
  • 4 ounces cheese, sliced
  • Salt and fresh cracked black pepper to taste

Instructions

  1. Heat olive oil in a skillet over medium heat. Cook onions, garlic and thyme just until onions softened, about 3 minutes. Stir in cauliflower. Pour in 1 1/2 cups of vegetable broth. Cover and cook cauliflower until fork tender, about 20 minutes.

  2. Pour in remaining vegetable broth. Use an immersion blender (or transfer in batches to a blender) to blend until smooth. Whisk in 1 tablespoon of hot soup into the cream to temper it. Slowly whisk tempered cream into the soup. Reduce heat to low and allow to simmer while you prepare the grilled cheese croutons. The soup will thicken a little bit during this time.

  3. Butter one side of each slice of bread. Place cheese on the non-buttered side of two slices of bread. Topped with the other slices of bread. Cook in a skillet until bread is golden and cheese is melted. Remove, allow to cool 1 minute and slice into crouton shapes.

  4. Ladle soup into bowls, place a few croutons in the bowl, drizzle with olive oil and more black pepper if desired. Serve immediately.

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