Cauliflower Cheese Soup | Two Friends in a Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 potatoes, red or white washed and cut into cubes
• 1 medium cauliflower stem and leaves removed, washed, and cut into flowerettes
• 2 teaspoons fresh or dried thyme if using fresh thyme use 2 tablespoons, minced
• 1 teaspoon dried basil or tarragon
• 2 teaspoons Kosher salt
• 1 teaspoon coarse black ground pepper
• 3 cloves garlic, minced minced
• 6 cups chicken or vegetable broth
• 2 cups grated cheddar cheese
• 1/2 cup Italian Parsley, minced
• 1/2 cup Romano cheese grated for topping
• pinch red pepper flakes for topping, optional
• Remove soup from heat and cool for 10 minutes.
• Serve in bowls topped with Romano cheese and parsley. Add red pepper flakes if desired.
• Leftovers can be kept in the refrigerator for up to a week. The soup can also be frozen in an airtight container for up to 6 months. Defrost thoroughly before reheating.
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