White Gull Inn Sun-Dried Tomato-Cauliflower-Cheddar Soup
ready in: 1-2 hrs
serves/makes: 1 gallon
recipe id: 31979
1 cup butter
2 ribs celery, finely chopped
1 medium onion, finely chopped
1 1/2 cup sun-dried tomatoes
1 cup flour
1 tablespoon dried thyme
10 cups chicken broth
1 medium head cauliflower, finely chopped
1 pint whipping cream
1 1/2 cup medium to sharp cheddar cheese, finely shredded
salt and pepper, to taste
In large soup pot over medium heat, melt butter. Add celery, onions, and tomatoes. Saute until celery and onions are slightly tender.
Reduce heat to low, add flour and stir until smooth, about 1 minute.
Stir in thyme. Add broth and cauliflower and simmer 30 to 40 minutes or until cauliflower is tender. Add cream, cheese, salt and pepper.
Simmer an additional 10 minutes, stirring often. Remove from heat and cool about 30 minutes or until cool enough to handle.
Pour soup into blender or food processor and puree, working in batches. Return to soup pot and reheat. Serve immediately.
nutritionNutritional data has not been calculated yet.
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