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Cheesy Cauliflower Soup

Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 tablespoon olive oil
  • 1-1/2 cups thinly sliced leeks, white part only
  • 1 medium head cauliflower, broken into florets
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1-32 oz. carton vegetable broth
  • 1-12 oz can evaporated milk
  • 1 1/2 cups sharp white cheddar cheese
  • Additional shredded sharp cheddar cheese, optional
  • Freshly ground black pepper

Instructions

  • In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender.
  • Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and black pepper.