Your new favorite fall soup!
Sharp cheddar cheese and cauliflower make up this creamy dish..
Hello soup season!
With the start of October, it's time to start adding more soups to my dinner menu. One of our favorites is Cheddar Cheese Soup with Homemade Bread Bowls. It's so, so, good. I mean, come on! You can eat your bowl with it, what could be better?
This soup is very similar, except, we have added some very healthy cauliflower to this. Creamy, cheesy and you get your veggies right in the soup.
So, if you need your kids( or yourself) to eat more veggies, this soup is for you. The cauliflower gives it a great flavor, but, they won't even know it's there. Totally hidden. I know, awesome.
Top your soup off with bacon, sour cream ( or plain Greek yogurt), more cheese, black pepper,croutons or even some hot sauce.
It's a good one, friends..don't miss out!
Cauliflower and Cheddar Soup
Prep Time: 00:30
Cook Time: 00:30
Ingredients (Serves: 6)
- 1 head of cauliflower, cored and cut into 1-2 inch pieces
- 2 TBSP butter
- 1 TBSP minced onion
- 1 tsp minced garlic
- 2 TBSP flour
- 1 tsp ground nutmeg
- 4 cups chicken broth
- 1 TBSP Dijon mustard
- 1 cup whipping cream
- 2 cups sharp cheddar cheese
- black pepper, to taste preference
Bring water to boil in large pot. Add cauliflower and let it simmer until cauliflower is tender. About 8-10 minutes. Once tender, drain. Let it cool for about 5 minutes, then, mash to desired texture. Set aside.
In a large pot, melt butter under medium heat. Add in onion and garlic. Then, whisk in flour,mustard and nutmeg. Cook for 2-4 minutes or until flour is slightly brown.
Whisk in broth and cream. Increase heat slightly and let mixture simmer for about 8-10 minutes to thicken. Stir in cooked cauliflower.
Lower heat and stir in cheese. Stir until cheese is completely melted.
If desired, puree soup in blender or with stick blender to make soup smooth.
Adapted From Katie Workman