Cauliflower Cheddar Soup


3 tablespoons unsalted butter 2 cloves garlic, peeled, chopped 1 large onion, chopped 1/3 cup all-purpose flour 2 teaspoons salt 1 teaspoon ground black pepper 1 large head cauliflower, cut into florets 5 cups low-sodium vegetable broth 2 cups shredded cheddar cheese 2 cups almond milk


  1. Add butter, garlic, and onion to a 5-quart saucepan over medium-low heat. Cook for 5 minutes.

  2. Add flour, salt, and pepper to saucepan. Stir to combine. Add cauliflower and broth. Bring to a boil, then reduce heat to medium-low and cook for 20 minutes.

  3. Remove soup from heat and cool to room temperature.

  4. Place cooled mixture into the 88-ounce Blender Pitcher. Select BOOST YES Auto-iQ® PUREE.

  5. Return soup to saucepan. Add cheese and milk, then simmer until cheese is melted and soup is heated through.

NOTE: Always allow the soup to cool to room temperature before blending. Once blended, transfer mixture back to a saucepan and heat to desired temperature.


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