White Cheddar Cauliflower Soup

This velvety, nutrient-dense cauliflower soup offers a comforting, insulin-friendly alternative to traditional cream-based soups, packed with fiber and antioxidant-rich aromatics.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 Tbsp olive oil (or grass-fed butter)
• 1 small onion, diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 4 garlic cloves, minced
• 4 cups low-sodium vegetable broth (or organic chicken bone broth)
• 1 tsp fresh thyme
• 1/2 tsp dry mustard
• 1 tsp sea salt & 1/2 tsp black pepper
• 1/2 cup half and half
• 1 cup shredded sharp white cheddar cheese
• Optional Croutons: 4 slices rustic whole grain bread (cubed), 1 Tbsp olive oil, 1/2 tsp salt-free seasoning.

Instructions

1. Saut In a large Dutch oven over medium-high heat, add olive oil. Sauté the diced onion, celery, and carrots for 5-7 minutes, until softened. Add minced garlic and cook for 1 minute more until fragrant.
2. Simmer: Incorporate the cauliflower florets, broth, thyme, dry mustard, salt, and pepper. Bring the mixture to a rolling boil, then reduce heat to medium-low. Simmer for 15-20 minutes, or until cauliflower is fork-tender.
3. Bake Croutons: While the soup simmers, preheat your oven to 350°F (175°C). Toss cubed bread with 1 Tbsp olive oil and salt-free seasoning. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crisp.
4. Emulsify: Using an immersion blender directly in the pot, puree the mixture until it reaches a silky-smooth consistency.
5. Final Touch: Fold in the half and half and shredded white cheddar cheese. Stir until the cheese is completely melted and the soup is rich and creamy.
6. Serve: Ladle into bowls and top with the warm, whole-grain croutons.