Faux-tato Soup
Faux-tato Soup
3 tablespoons salted butter
1/2 cup chopped white onions
2 cloves garlic, minced
1 16 oz. bag frozen cauliflower florets
2 cups vegetable broth
2 cups shredded sharp cheddar cheese, plus extra for garnish
1 cup heavy whipping cream
Pink himalayan salt
Ground black pepper
8 slices bacon, cooked and cut into small slices for garnish
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1. Melt the butter in a stockpot over medium heat. Saute onions and garlic in the butter until the onions are tender and translucent.
2. Add the cauliflower and broth to the pot. Bring to a gentle boil over high heat, then reduce the heat to maintain a simmer and continue cooking until the cauliflower is tender, stirring occasionally for about 15 minutes.
3. Turn the heat down to the lowest setting and add the cheese and cream to the pot. Stir until the cheese is melted and well combined with the soup. Season to taste with pink himalayan salt and pepper. Garnish with bacon and extra cheese.
2. Add the cauliflower and broth to the pot. Bring to a gentle boil over high heat, then reduce the heat to maintain a simmer and continue cooking until the cauliflower is tender, stirring occasionally for about 15 minutes.
3. Turn the heat down to the lowest setting and add the cheese and cream to the pot. Stir until the cheese is melted and well combined with the soup. Season to taste with pink himalayan salt and pepper. Garnish with bacon and extra cheese.
