- 1 large head of cauliflower, about 2 ½ pounds
- 6 tablespoons butter
- 1 ½ cups red onion, chopped
- 1 cup celery chopped, 2 large stalks
- 2 tablespoons fresh garlic, chopped
- 1 teaspoon dry thyme leaves
- ½ teaspoon dry marjoram
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups zucchini, half inch diced
- 2 cups vegetable broth
- 1 ¼ cups light cream
- Dash hot sauce
- ½ teaspoon Worcestershire sauce
- 2 cups sharp white cheddar cheese, shredded
How to Make It
- Remove core and leaves from cauliflower and break the rest into small to medium florets.
- Bring a large pot of salted water to a boil.
- Place cauliflower into boiling water and cook about 8 minutes or until cauliflower is tender when pierced with a fork. Reserve ½ cup of the cauliflower water and drain the rest. Set cauliflower aside.
- In a large pot, melt butter over medium to medium high heat and add onions and celery and cook for three minutes.
- Add garlic, thyme, marjoram, salt and pepper and cook for one minute.
- Add zucchini and cook two minutes.
- Add cooked cauliflower and cook two more minutes.
- Add stock, reserved cauliflower water and bring to a simmer.
- Remove from heat and add cream, hot sauce and Worcestershire sauce.
- Remove three cups to a blender and puree or use an emersion blender. Pour this back into the soup and add the sharp cheddar cheese. Stir to combine and adjust seasoning.
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