Cauliflower Soup

I love cauliflower – it’s one of my favorite vegetables. It tastes good, and it’s incredibly versatile. My family loves it roasted, mixed in with macaroni and cheese, and it even makes a great substitute for mashed potatoes! But I especially love it in soup. Cauliflower soup is one of the ultimate comfort foods in my opinion – it’s rich, creamy, and tastes great on a cold winter night – especially with a thick slice of crusty bread!

Cauliflower Soup

• 2 Tbs butter
• 1 medium onion, chopped
• 3 cloves garlic, smashed
• 1/4 all purpose flour
• 1 tsp kosher salt
• 2 cups milk
• 1 can chicken broth
• 1 large head cauliflower, cut into 1 inch pieces
• 1 tsp dijon mustard
• 2 C shredded cheddar cheese

In large stockpot or dutch oven, melt butter over medium heat. Add onion, and cook until golden. Add garlic, and cook an additional 2 minutes, being careful not to burn the garlic. Add flour and salt and cook 2 minutes, stirring frequently. Slowly stir in chicken broth, milk, and 1 1/2 C water. Add cauliflower. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until cauliflower is tender, about 10 minutes. Remove from heat. Add cauliflower mixture to blender in batches, and puree until very smooth. Return to pot and heat over medium heat until hot, stirring occasionally. Reduce heat to low. Stir in mustard and 1 1/2 C cheese; continue stirring until cheese is melted and smooth. Serve in bowls and garnish with additional shredded cheese.

Pin It