Cheddar Cauliflower Soup with Quick Homemade Croutons
Stephaine shares with us one of her favorite recipes comprised of incredible flavors and a relatively easy list of steps to whip up for a delicious meal.
Soup and bread are a match made in heaven – especially during these cold winter months – and this pairing is no exception! The soup is creamy, hearty, and rich – and pairs perfectly with La Brea Bakery’s Demi Baguettes. Not only is this soup hearty and satisfying, but it’s also healthy comfort food! (I mean, we did throw a fair amount of cheese in there, but it’s like 80% veggies, 20% cheese, heh).
This is one of the easiest soups I know how to make – it all comes together in one pot, it uses super simple (but delicious!) ingredients, and it’s not fussy in the slightest. To make the soup, we’re starting with our classic soup base ingredients: carrots, celery, onion, and garlic. After sauteeing those, some potato and plenty of cauliflower are added to the mix, along with broth. Once that’s cooked down and softened, we’re going to blend it into the creamiest soup! Stir in some cheese, and you have the perfect bowl of comfort food.
But – the cherry on top are the homemade croutons! Cube some of your baguette, and lightly fry it in a pan on the stovetop, with a little olive oil, salt and pepper. Once it’s crisp, you’re done. Easiest homemade croutons ever! Top your steaming hot bowl of soup with a handful of these irresistible croutons, a sprinkle of cheese, and of course – serve with more baguette slices for dipping. Happy cooking, friends!
2 tbsp salted butter
1 large yellow onion, roughly sliced
3 stalks celery, chopped
1 large carrot, chopped
Salt and pepper, to taste throughout
3 large cloves garlic
2 golden potatoes, roughly chopped
6 cups chicken or vegetable broth
6 cups chopped cauliflower florets
2 bay leaves
2 tsp fresh thyme
¾ tsp salt
2 cups cheddar cheese
3 La Brea Bakery Demi Baguettes
Olive Oil
How to make this incredible soup:
Prep: Rinse and chop all your veggies. The soup will go through the blender so no need to chop them too carefully. I also didn’t bother to peel them since they’re going to get blended anyways.
Make the Soup: Melt the butter in a large dutch oven over medium heat. Add the onion, carrot, and celery and a sprinkle of salt and pepper. Sautee, stirring, until the onions are translucent and softened, about 5-7 minutes. Add in the garlic and cook, stirring for another minute or two.
Add the cauliflower, potatoes, chicken or veggie broth, bay leaves, thyme, and salt and a dash of pepper. Bring the soup to a boil, then reduce the heat to low. Let simmer for 14-16 minutes. The veggies should be super tender.
Blend: Carefully transfer the soup to a blender, discarding the bay leaves. Blend until completely smooth. Pour the soup back into the pot, and keep over medium heat. Stir in the cheese, a handful or two at a time to prevent clumping. Taste and adjust your seasonings as desired.
Make the Croutons: Slice a demi baguette and cube each slice. Heat a nonstick skillet over medium heat. Add the bread cubes to the pan and drizzle generously with olive oil. Sprinkle them with salt and pepper, too. Cook, stirring occasionally, until the bread is golden and crispy.
Serve + Store: Add a handful of the homemade croutons to your bowl of soup with any other toppings you like (an extra sprinkle of cheese, some bacon, or chives!). Dig in! Store leftover soup in the fridge for up to a week. Store leftover croutons in an airtight container at room temp for a few days.