Ingredients
4 Tbsp Cache Valley Salted Butter
5 garlic cloves, sliced
1 yellow onion, diced
4 cups cauliflower, divided
1 can cannellini beans
1 cup vegetable broth
2 cups shredded Cache Valley Mild cheddar, some reserved for topping
1 Green apple, small diced
Spinach
Roasted Pepitas (pumpkin seed kernels)
Step 1
In a medium saucepan, add the Cache Valley Salted Butter and sliced garlic, and cook over medium heat. Stir regularly until both the butter and the garlic turn golden brown, then add the diced onion and half the cauliflower, stirring until both are coated in the garlic butter
mixture. Reduce heat to medium-low, and place a lid on the pan. Cook until the cauliflower and onions are soft, stirring regularly.
Step 2
Heat oven to Broil.
Cut the remaining cauliflower into small, spoon-sized pieces, and spread evenly on a foil or parchment lined cooking sheet. Drizzle or spray lightly with oil. Place in the oven on the top rack, and cook until the cauliflower is charred, about 3 minutes. Remove from the oven and set aside
Step 3.
When the onions and cauliflower are soft, add to the pot the cannellini beans, with the liquid, and the vegetable broth. Increase the heat to medium high, and boil for 10 minutes, partly covered, stirring regularly.
Dice the apples into small cubes, and set aside.
Step 4
Using a blender or immersion blender, blend the soup until smooth. If it is too thick, add hot water little by little until it flows easily. Turn the heat to low, and return the soup to the pot. Add the shredded cheese to soup, stirring constantly until all of the cheese is melted.
Step 5
Place your desired amount of spinach, cauliflower, and apples in the bottom of each bowl. Ladle the hot soup into each bowl, and top with your desired amount of pepitas and the remaining of the shredded cheese.
Notes:
It is important that the temperature be kept on low after the cheese is added, or the cheese will separate, creating gritty clumps and oils pooling on top of the soup!
Variations:
Broccoli Cheddar soup: substitute chopped broccoli florets for the cauliflower
Red Pepper Cheddar Cauliflower Soup: Blend ½ Cup roasted red peppers into the soup before adding the cheese, and serve with diced fresh red bell peppers instead of the apples.