Recipe by Love to Eat!!
So rich, your guests won't believe it's made with milk instead of cream. Use a blender not a food processor to puree the soup for an extra-smooth texture. Kids and adults alike will love this soup.
Top Review by one_of_t2
I enjoyed this soup. Very tasty. I doubled it because I had 2 head of cauliflower to use. I doubled everything except the salt and water (left those as the single recipe amounts). I didn't bother with the cheese garnish to keep the fat and calories down (I used 3 cups for the double recipe). I also left out the red pepper flakes because I'm not fond of spicy things, but suspect that would have been nice for those so inclined. I used skim milk and the result was nice and creamy, although the texture was a bit course because I used an immersion blender. Using a blender likely would have resulted in a smoother soup and added to the sense of richness. The mustard added a really nice flavour. I'd certainly make this again.
- 2 tablespoons butter
- 1 medium onion, chopped
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 2 cups milk
- 1 (14 ounce) can chicken broth
- 1 head cauliflower, cut into 1-inch chunks
- 1 teaspoon Dijon mustard
- 1 (8 ounce) package sharp cheddar cheese, shredded about 2 cups
- 1 garlic clove, minced
- 1⁄2 teaspoon red pepper flakes
- 1 1⁄2 cups water
Directions See How It's Made
- In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour, salt and garlic; cook 2 minutes, stirring frequently.
- Stir in milk, chicken broth, red pepper, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
- In blender or with immersion blender blend cauliflower mixture at low speed until very smooth.
- Return cauliflower mixture to saucepan. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.