Cauliflower Potato Parmesan Soup

A delicate soup, comforting and creamy in texture. The cauliflower and potato thicken the soup and give it a soft taste and texture, then the sharp parmesan cheese steps in to round out the flavor.

I had a lot of cauliflower left after I made a veggie tray at work last week, and I wanted to make some soup with it. So I did a search for cauliflower soup and I found this recipe by David Lieberman on Food Network. Perfect! I made mine sorta like his, although I didn’t even look at the recipe once I started cooking … I just started throwing things in the soup until it seemed about right.

David made some fancy parmesan crisps to go with his soup. I need to try those crisps sometime, but honestly I didn’t have the energy to do it the other night when I made my soup. The soup all on its own is simply delicious. I’m very glad I made the soup when I did because now my sinuses have zapped me of all my energy. At least I have a little soup to warm my bones. I’ll be eating this tonight, then heading for bed early and hoping for a healthy tomorrow.

Cauliflower Potato Parmesan Soup

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 5 - 6 cups of soup 1x

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Ingredients

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• a very small pat of butter (about 1/2 teaspoon)
• 1/4 cup chopped onion
• 2 cloves of garlic, chopped fine (or squeezed thru a garlic press)
• 1 quart of broth (I used beef broth, but vegetable or chicken broth would work well too)
• 2 medium potatoes (about 7.25 oz.)
• 1 small head of cauliflower (about 12 oz.)
• 1/2 cup shredded parmesan and/or asiago cheese (I used a mix of both)

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Instructions

1. Heat a medium saucepan over medium heat until hot. Smear a bit of butter around the bottom of the pan, then add the onion and garlic and sautee for about 5 minutes or until the onion is tender and translucent.
2. Add the broth and bring to a boil. Add the potatoes and cauliflower, bring to a boil, reduce heat, cover and cook for about 15 minutes or until the potatoes and cauliflower are both very tender and soft.
3. Remove from heat and let sit for about 5 minutes. Puree using a blender (or immersion blender).
4. Put the soup back in the pan and add the cheese, stirring until the cheese is melted. Season to taste with freshly ground black pepper and Red Robin Seasoning (or your favorite seasoned salt).
5. Garnish with a bit more shredded cheese and a few cooked cauliflower florets, and grind some fresh black pepper over top if you like. Serve hot.

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Nutrition

• Serving Size: 1 - 2 cups