Cheesy Cauliflower Soup
User Reviews
5
Cheesy Cauliflower Soup
Description
This soup begins by sautéing onion, garlic, and chopped cauliflower in butter until softened, then simmering in chicken broth until tender. Separately, a roux is made by cooking butter with flour before whisking in half-and-half and milk, then seasoning with mustard, salt, and pepper, allowing the sauce to thicken. The cooked cauliflower mixture is pureed to a smooth consistency and stirred into the cream sauce. Sharp cheddar cheese, with an option to include pepper jack for mild heat, is melted in to enrich flavor and texture.
The finished soup is smooth and creamy with a gentle tang from mustard and the sharpness of the cheese. The recipe’s garnish of crispy cooked bacon and extra cheddar adds savory crunch and depth. This combination balances the smooth vegetable base with flavorful toppings, making for a satisfying and filling meal option.
Suitable as a main or starter, the soup pairs well with bread or a simple salad. The preparation steps separate vegetable cooking and sauce preparation, ensuring a well-integrated flavor and velvety texture. The use of mustard in the cream mixture adds subtle complexity to the mellow cauliflower and cheese blend.
Ingredients
- 4 Tablespoons butter (divided)
- 1 onion (diced)
- 3 garlic minced or 1/2 teaspoon Garlic Powder, cloves
- 1 large head cauliflower about 2 to 2 1/2 lbs, chopped
- 4 cups chicken broth
- 3 Tablespoons flour (or cornstarch)
- 2 cups half-and-half
- 1 cup milk whole
- 1 1/2 teaspoons mustard or dijon, stone ground
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 3 cups cheddar cheese or 2 cups cheddar, 1 cup Pepper Jack Cheese, sharp
Garnish:
- 6 lices Bacon (cooked until crispy and crumbled)
- cheddar cheese sharp
Instructions
- In a large pot over medium-high heat, add 2 Tablespoons of butter and let melt. Add onion and saute for 5-7 minutes. Add garlic and chopped cauliflower. Saute for 2-3 minutes.
- Add chicken broth and cover with lid. Simmer for 15-20 minutes, or until the cauliflower is tender.
- Meanwhile, make a roux in another pot. Heat remaining 2 Tablespoons of butter and flour over medium-low heat. Once it makes a paste, add half-n-half and whole milk. Stir in mustard, salt, and pepper. Let thicken for 8-10 minutes.
- Once cauliflower is tender, carefully transfer to a blender or use an immersion blender to puree. I use a measuring cup to transfer one cup at a time. Make sure to vent the blender and not fill it too much since it does expand.
- Stir cauliflower puree into cream mixture. Add cheese and stir together. Season to taste. Serve with crispy bacon and extra cheddar cheese.
User Reviews
Overall Rating
5
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