Creamy Parmesan Cauliflower Soup
This soup is light enough for any season and quick and easy to make! The recipe makes a lot so you can freeze some. If you don't want a lot to freeze cut back on the ingredients.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 10 -20 servings
- 8 cups chicken broth
- 4 (12 oz.) cans evaporated milk
- 2 heads of cauliflower chopped (about 20 cups)
- 3 cups shredded Parmesan cheese
- 1 teaspoon garlic powder
- Salt & Pepper to taste
- Toppings (optional): cheese, bacon, green onion, croutons, and/or crackers
Place chicken broth, evaporated milk, and cauliflower in a large pot over medium-high heat; cover pot. Bring to a boil, remove lid, then reduce heat to simmer.
Cook about 15-20 minutes or until cauliflower is soft and tender. Use an immersion blender to process soup (or process in batches in blender or food processor being careful to leave top partly off to let steam escape).
Stir in cheese, garlic powder, and salt and pepper to taste.
Makes about 20 cups of soup (about 10 large servings, or 10 small servings)
SNAPPY TIPS: If the soup is not quite thick enough for your liking, add a little cornstarch/water to thicken. Top the soup with your favorite toppings such as more cheese, bacon, green onion, croutons, or crackers. This makes a lot of soup, so put it in small freezer safe containers for easy and quick meals over the next few months.
SNAPPY SUBSTITUTIONS: I used Sargento’s Artisan Blend Parmesan, but you can use any kind of shredded Parmesan, Italian Blend, or good melting cheese.