Cheese, beer and cauliflower make the perfect combo in this creamy, dreamy cheddar cauliflower beer soup!
Spring is sloooooowly making its way here, and I’m scooping up those first tender green spring veggies wherever I can find them, but in the meantime I have to give a shout-out to one of the hardy vegetables that I have relied upon All Winter Long, and that is my friend cauliflower.
I love it every which way, in this case, made into soup with beer and cheese and sprinkled with crispy breadcrumbs.
I start by cooking up a chopped onion in a little butter until it is soft, and then adding cauliflower florets, some beer and some chicken broth, and letting the whole thing simmer for about a half hour until everything is tender.
Then out comes my handy immersion blender (and if you don’t already have one, I highly recommend this one.) And in the meantime, blending in your regular blender is just fine. When everything is smooth, add some cheese and simmer and stir until everything is warm and melted.
Now cook up some crispy breadcrumbs and scatter them on top of the soup along with a little parsley and pepper. And how good is this? I’ll let the Southern husband’s bowl speak for itself…
THAT good. Yay, cauliflower!!Print