Beddar Cheddar Cauliflower Soup
Beddar Cheddar Cauliflower Soup
Loaded full of Johnsonville Beddar with Cheddar Smoked Sausage, this cheesy sausage soup packs a tasty punch as a solid meal all by itself.
.jpg)
Ingredients
-
1
package (14 ounces) JOHNSONVILLE Beddar with Cheddar Smoked Sausage, cut ¼-inch coin-slice pieces
-
1
medium head cauliflower cut into florets or 8 cups florets or cauliflower rice
-
¼
cup butter
-
2
cups chicken broth
-
1
small onion, chopped
-
3
garlic cloves, minced
-
4
cups cream
-
3
cups shredded Cheddar cheese
-
1
teaspoon powdered chicken base
-
½ - ¾
teaspoon cayenne pepper, optional
REVIEWS
Directions
-
Cook sausage according to package directions; set aside and keep warm.
-
In a large skillet, cook and stir 3 cups cauliflower in butter over medium heat until browned and tender; about 7-10 minutes. Add garlic, cook and stir another minute; remove from heat and set aside.
-
In a Dutch oven, cook remaining 5 cups cauliflower and onion in chicken broth and chicken base; simmer for 10-15 minutes or until tender.
-
Add cream; cook until heated through. Add cheese; stir until melted. Using an immersion blender, blend until smooth or blend in a blender; add cayenne pepper.
-
Add the cauliflower, garlic and sausage to blended mixture.
