Today’s Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe is a mouth-watering flavor combination that’s sure to be a new favorite! Our cauliflower cheese soup recipe is hands down the best one around…Enjoy! 

Happy day, it’s Fit Friday! We love hangin’ out with Miss Nichole from Pure Clean Coaching! For more posts CLICK HERE! 

 

Why we love Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe

We all love comfort food in the winter time and nothing speaks comfort food to me like a warm bowl of savory soup; loaded up with veggies and cheese. Our Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe will hot the mark! 

Mmmmm hmmm.  Oh my!

Ingredients in Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe

• Roasted Cauliflower:
• cauliflower 
• extra virgin olive oil
• sea salt
• fresh ground pepper
• red pepper flakes
• Soup Base:
• extra virgin olive oil
• leeks
• dry white wine or chicken stock
• crimini mushrooms
• chicken stock
• butter
• flour
• evaporated milk
• milk
• Sharp Cheddar Fine Cut

Fit Friday with Miss Nichole

Fit Friday is back! We are talking about getting comfortable being uncomfortable. Why? Because that is how we grow, how we change, how we develop. It doesn’t matter if you are 16 or 66 you should still be seeking to grow, you should still have goals. 

This week we are heading to the gym to get a bit uncomfortable. Pushing towards uncomfortable will allow us to try something new, hit a PR, or work a little more towards goals. 

This week’s workout calls for kettlebells. I have found that people tend to love or hate kettlebells. Learn to love them! They will help you push those limits.

Yield: 8

Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe

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Today’s Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe is a mouth-watering flavor combination that’s sure to be remembered! 

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• Roasted Cauliflower:
• 8 cups cauliflower medium size florets, approx 1 1/2 heads
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/4-1/2 teaspoon red pepper flakes, adjust according desired heat
• Soup Base:
• 2 tablespoons extra virgin olive oil
• 2 leeks, using the white stalks- thinly sliced (approx 1/2 cup sliced)
• 1/4 cup dry white wine or chicken stock
• 1 cup sliced crimini mushrooms
• 32 ounces chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 1 (12 ounce) can evaporated milk
• 1 1/2 cup milk, I used 1% milk
• 1 (8 ounce) package Sharp Cheddar Fine Cut
• salt and pepper to taste
• Grilled Cheese Croutons:
• 4 slices white french country bread
• 1/2 cup Sharp Cheddar Fine Cut
• 2 tablespoons butter

Instructions

1. Roasted Cauliflower:
2. Preheat oven 450 degrees F.
3. In a mixing bowl toss cauliflower florets, olive oil, salt, black pepper, and red pepper flakes.
4. Evenly distribute onto rimmed baking sheet.
5. Bake 20-25 minutes or until nicely roasted, stirring once.
6. Soup Base:
7. In a large stock pot, add 2 tablespoons olive oil and heat over medium high.
8. Once oil is almost smoking add leeks, saute 2-3 minutes until fragrant and browned.
9. Add garlic and cook 1 minute; stirring constantly.
10. To deglaze pan: add white wine, while stirring and scraping up bits off the bottom of pot.
11. Add mushrooms and cook 2 minutes, stirring.
12. Add chicken broth and reduce heat to medium low.
13. Allow to simmer until cauliflower is roasted.
14. Add cauliflower to pot and stir.
15. Blend half of vegetable mixture in high efficiency blender until creamy and smooth.
16. (I like to blend twice to achieve a really smooth mouth feel)
17. Return to stock pot and simmer over low.
18. In a medium size sauce pan, over medium high heat; add 2 tablespoons butter and melt.
19. Whisk in flour slowly and cook, stirring constantly for 1 minute.
20. Slowly whisk in cans of milk, bring to simmer then add cheese; stir until melted.
21. Add to stock pot; stir to incorporate.
22. Grilled Cheese Croutons:
23. Butter one side of each slice of bread.
24. Place one slice, butter side down on hot skillet, add shredded cheese, top with additional slice bread- butter side up.
25. Cook 2 minutes, turn and repeat.
26. Remove from heat and cut into 1/2 inch size cubes.
27. Ladle soup into serving bowls with additional shredded cheese and croutons to garnish.
28. Enjoy your Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 426Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 53mgSodium: 971mgCarbohydrates: 26gFiber: 4gSugar: 11gProtein: 16g

More Soup Recipes

• Italian Tortellini Soup 
• Olive Garden Chicken Gnocchi Soup (copycat)
• Japanese Miso Soup
• Chicken and Coconut Milk Soup
• Butternut Squash Soup with Cinnamon Crema
• Olive Garden Zuppa Tuscana Soup (copycat)
• Creamy Mushroom Soup
• Chinese Wonton Soup
• Panera Bread Broccoli Cheese Soup (copycat)

Enjoy some Cauliflower Cheese Soup w/ Grilled Cheese Croutons Recipe this weekend! 

 

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Love Always,

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