Cheesy Cauliflower Soup

Serves: 6-8
Ready In: 1 hour
Prep Time: 20 minutes
Cook Time: 20 minutes


celery stalks
medium onions
olive oil
chicken broth
cheddar cheese, grated
dry mustard
sea salt
bacon bits



  1. Peel & slice carrots. Slice celery, onions, garlic. Cut cauliflower into 1/2″ slices.
  2. In a small pot, bring the broth to a boil.
  3. In a large pot, fry vegetables in olive oil for 10 minutes.
  4. Add broth to vegetables. Stir and simmer, covered, for 10 minutes.
  5. Season with salt and pepper, add cheese and dry mustard.
  6. Blend soup until smooth in a food processor. If using a blender, cool before blending, then reheat.
  7. Sprinkle with nutmeg & bacon bits. Serve.

from the kitchen of

From the kitchen of Joselyn


This soup requires blending in a food processor. Since I don't have one, I figured I'd just do it in the blender. Had I known that blending a hot liquid causes it to explode out of the blender, I might have rethought the idea. If you're going to blend the soup with a blender, try cooling it first & save yourself some cleanup!