Cauliflower & Cheddar Soup (Melanie @ Metropolitan Money Pit)

(quick side note – I’m featured over on Allie’s blog, Beauty & the Feast today. Also, let’s play catch the typo in the section I wrote. Oops.)

I love living in Southern California. Okay, I like it – after about 8 years here, love may be pushing it. The biggest problem I have with the area  is that it is just too.darn.expensive.
Enter Melanie.
Melanie is the lady behind Metropolitan Money Pit, a blog that looks at living in “Southern California on the cheap”. I can totally get behind that. Today she’s here to share a great recipe for cauliflower and cheddar soup. I love, love the recipe! Since I’ve been meat free since February (no, fish is not meat. duh), I would swap out the chicken broth for vegetable broth, but beyond that, the recipe looks perfect.
Perfect, I tell you.
Enjoy!

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Hi Treasure Tromp readers! My name is Melanie and I blog over at Metropolitan Money Pit where I share my adventures in Southern California. When I’m not exploring my surroundings you can find me in the kitchen cooking up lots of tasty goodness. I’m so excited Fall is finally here because it’s soup season! I love making soup and I love to eat it even more!

Unfortunately, here in SoCal the weather hasn’t been very soup friendly. But I don’t care, it’s Fall and I’m making it! Today I whipped up a batch of Cauliflower and Cheddar Soup and I thought I’d share the recipe with you. It’s an inexpensive, quick and easy meal. Always a plus, right?

• 3 tbsps unsalted butter
• 1 medium yellow onion, diced small
• 1 medium head cauliflower, trimmed and cut into 1 1/2 inch pieces
• 4 cups low-sodium chicken broth
• 1 cup water
• 5 1/2 ounces sharp cheddar cheese, grated (1 1/2 cups) *The “official” recipe calls for white cheddar, I always use yellow
• Salt and pepper

In a large pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened. Add cauliflower and cook until softened, about 12 minutes. Add broth and water; bring to a boil over high heat. Reduce heat and simmer until cauliflower is very tender, 20 minutes.

At this point you’re going to puree the mixture. If you have a stick blender, awesome, blend away. If you’re like me and just have a regular old blender then you’ll have to do a little more work. First, put the mixture in a large bowl. Then, in batches, puree the mixture in a blender (It only takes me two batches). Then, return the mixture to the pot.

Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper and voila! Cauliflower and Cheddar Soup!

Pretty easy, huh?

You can find the original recipe here.

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Thanks again to Melanie for this awesome recipe. Make sure to check out her blog!