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Cauliflower Soup with Cheese Crumbs will be your new favorite to enjoy this spring
What are some of your favorite soup toppings? I love croutons, crumbled cheese, a drizzle of hot sauce or a sprinkle of herbs. I think I’ve died and gone to heaven because I have found the perfect topping for my soups: Whisp Cheese Crumbs.
If your are not familiar with Whisps Cheese Crumbs, you might be familiar with Whisps Cheese Crisps. I’ve had the opportunity to enjoy my share of every variety of Whisps Cheese Crips: 100% real cheese baked to light and crunchy chip. It is gluten free, keto-friendly and a good source of protein. It makes such a great snack.
Related Recipe: Tomato Soup
Now, the great minds over at Whisps have come up with Whisps Cheese Crumbs. Available now in buffalo and Italian Herb flavor, these little crumbs are the perfect topping for just bout any dish.
As soon as I saw the consistency and tasted the great cheesy flavors, I wanted to make a neutral, mild soup such as a creamy cauliflower soup. This was the perfect pairing. The savory crumbles made my cauliflower soup POP with flavor. Giving it a bit of a finishing crunch and alittle bit of a spicy kick. It was perfect.
Not only does it make a great soup topper, but you can add it on your salads, meats, casseroles, pasta and more! The possibilities are endless and I’m so happy Whisps Cheese Crumbs came into my life.
For more information on where to find Whisps Cheese Crumbs, Whisps Cheese Crisps and their other new product Whisps Cheese Crisps and Nuts, visit Whisps.com. You can also find lots of recipe inspiration on how you can incorporate the delicious taste of Whisps.
Ingredients
1 tablespoon olive oil
½ cup white onion, roughly chopped
2 garlic cloves, roughly chopped
4 cups cauliflower florets
3 cups vegetable broth
2 sprigs fresh thyme plus more for garnish
3 ½ cups 2% fat milk
½ cup Parmesan cheese, grated
Whisps Cheese Crumbs for garnish
Instructions
Heat olive oil in a large saucepan over medium heat. Add onion and saute for 3 minutes or until tender. Add garlic and continue to cook for 2 minutes, stirring frequently.
Add cauliflower, broth and thyme for 8-10 minutes or until mixture simmers. Reduce heat to low; cover. Cook for 20 minutes or until cauliflower florets are tender.
Uncover saucepan and remove thyme sprigs. Turn heat off and add milk. Blend mixture with an immersion blender or transfer to a blender. Blend until smooth (return to saucepan if using a blender). Stir in parmesan cheese.
Serve, garnish with Whisps Cheese Crumbs and thyme sprigs.
2 comments
Erica. I’m from and still live in El Paso. The lovely South West food flavors is my home. I like that you are featured in taste of home magazine. Chilaquiles are my favorite.❤️
★★★★★
Hi Marsha! I love chilaquiles too! I think it’s all those El Paso flavors I miss. Thank you so much for stopping by!
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