Five Cheese Creamy Cauliflower Soup
Cozy Up with Five Cheese Creamy Cauliflower Soup: A Comfort Food Delight!
Are you craving a soup that’s both comforting and surprisingly decadent? Look no further than our Five Cheese Creamy Cauliflower Soup! This isn’t your average cauliflower soup; we’ve taken a humble vegetable and transformed it into a rich, cheesy masterpiece that’s perfect for a chilly evening.
Forget bland and boring – this soup is bursting with flavor thanks to a blend of ricotta, parmesan, cheddar, and Monterey Jack cheeses. The cauliflower provides a creamy base without being overpowering, making it a crowd-pleaser even for those who aren’t huge fans of this often-underestimated vegetable.
What makes this soup special?
- Ultimate Creaminess: We achieve a luxuriously smooth texture using an immersion blender and, of course, plenty of cheese!
- Flavorful Blend: The combination of cheeses creates a complex and satisfying flavor profile.
- Easy to Make: Thanks to the Instant Pot, this soup comes together quickly and effortlessly.
- Comfort in a Bowl: It’s the perfect cozy meal for a cold night or a comforting lunch.
Serving Suggestions:
We recommend garnishing this soup with crispy bacon and sliced scallions for a delightful textural contrast and added flavor. A side of crusty bread is perfect for soaking up every last drop of cheesy goodness!
Frequently Asked Questions:
Q: Can I make this soup without an Instant Pot?
A: Yes! You can simmer the cauliflower and onion in a large pot on the stovetop for about 20-25 minutes, or until tender, before proceeding with the rest of the recipe.
Q: What kind of cauliflower should I use?
A: You can use any color of cauliflower – white, purple, or even Romanesco! Just make sure it’s fresh and firm.
Q: Can I substitute the cheeses?
A: While the blend we’ve provided is delicious, you can experiment with other cheeses you enjoy. Just keep in mind that different cheeses will affect the flavor and texture of the soup.
Q: Is this soup freezer-friendly?
A: While it’s best enjoyed fresh, you can freeze leftovers for up to 2 months. Be aware that the texture may change slightly after freezing and thawing.
Q: Can I make this soup vegetarian?
A: Yes! Simply omit the bacon garnish.
Get ready to indulge in a bowl of pure comfort! This Five Cheese Creamy Cauliflower Soup is sure to become a new family favorite.
Five Cheese Creamy Cauliflower Soup
Ingredients
- 1 head cauliflower
- 4 cups chicken broth
- 1 cup heavy cream
- 4 oz ricotta cheese
- 2 oz parmesan cheese
- 4 oz cheddar cheese
- 4 oz Monterey Jack cheese
- 4 slices bacon crispy, for garnish
- 2 tablespoons scallions sliced, for garnish
Instructions
- Cook cauliflower and onion in instant pot for 10 minutes, browning the cauliflower and onion.
- Add chicken broth and heavy cream and scrape any brown bits off the bottom of the pan.
- Stir in seasoning, place the lid on making sure the vent is closed then set the instant pot for 8 minutes on high pressure.
- Once the instant pot has finished its cycle slow release for 15 minutes before removing the lid.
- Using an immersion stick blender add in your cheeses one at a time starting with the ricotta, then Parmesan then the remaining cheeses.
- Garnish your soup with crispy bacon, additional cheese and sliced scallions
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