Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"

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Added 8 oz of cheddar per prior reviews, as well as some carrots. Also roasted the cauliflower to give it more depth. Tasted awesome!!!

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Yummy! Very good base for other flavors. Very easy and simple to make! I added basil instead of the thyme and it come out wonderfully. The hot sauce is an added bonus. I used the immersion blender and made a very smooth consistency instead of chunky, but I think that is a personal preference. Great for a side or a larger bowl for a meal with the crusty bread or croutons.

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It was good overall but after tasting the finished product, I made some substitutions and I think it made it better, in the end. For the most part, I started out following the recipe with a few diversions. I used califlower, leeks, celery, and also (a little onion in my version, also used "fresh" dried [but bottled] thyme leaves. At the end, I finely chopped some fresh parsley I had on hand and added it -- fresh herbs always add something in my opinion. It tasted okay but I wasn't over the top impressed. Seemed a little bland, maybe missing something. So, I decided to add cheese -- about 8 ounces of fresh extra sharp [gourmet brand] white cheddar cheese, not the cheap stuff. It blended seamlessly with the other ingredients, no long stringy pieces to deal with and I felt that it tasted a lot better than sans cheese version, of course, not as healthy. The next day, tasted even better. Served with french crusty bread it was a nice meal.

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I liked how the soup turned out. The cauliflower flavor was very present, which I was expecting, and wasn't covered by a lot of dairy or other flavors. I just had the soup and didn't add any toppings like parmesan cheese, and thought it was tasty from the onions, celery and chicken stock. It does make more servings than what's listed, and I saved half in the freezer for later.

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Roasted the cauliflower with a couple carrots tossed in olive oil, salt, pepper & thyme for 30 min then added that to the pan of cooked veggies (added leek, kale and garlic to that. Used 2% milk with a splash of heavy cream. Partially pureed with immersion blender to leave some delicious chunks. Added 1/2 cup sharp cheddar at the end. Forgot the hot sauce by mistake. Great soup. Very flavorful. Fed 3 adults & 1 child with maybe a serving left over.

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simply delicious!

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made this soup tonight and it was delish. even my husband, who doesn't like pureed soups, enjoyed it! i had read reviews that it was bland so I added 3 garlic cloves, s few shakes of hot sauce, and both cheddar and parmigianno directly to the soup after I pureed it together. it was extremely tasty and not bland at all!! thanks rachel! this will be a winter staple at our house!!

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Thank you once again Rachael..this soup is awesome. but this time for a little extra I add some cheese sauce made with sharp Pinconning and fresh grated Parmesan.

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This soup was missing something. Followed the recipe verbatim. Also keep in mind that this makes quite a large quantity. I would say it easily makes 8 bowls of soup. I had lots leftover. Maybe pre-roasting the cauliflower would help? I don't know or maybe some yukon gold potatoes would have balanced out the flavor?

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Soup was fabulous! Even my husband, who was somewhat leery of the idea, really liked it. In addition to using whole milk, I also added some carrot and chili powder for additional flavor, and used cheddar cheese instead of parmesan. Will definitely make again!