Prep 5 mins
Cook 25 mins
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.
- 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
- 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.
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.
This is a nice, basic cauliflower soup. Mine was not thick, as others mentioned. The soup would benefit from nice toppers such as bacon bits or croutons.
We are having a soup supper tonight at church for Easter, and I decided to make this. And it was AMAZING. I decided not to bother with the water but instead used a full carton of Swanson's chicken broth, did not puree the cauliflower in the blender but used a potato masher to break it up, and then added a can of Campbell's cheddar cheese soup that I found in the pantry to take it over the top and I am SO glad that I did. I took one bite and I just about fell over in delight! My taste buds began to sing the Hallelujah chorus! This is an amazing soup and it will certainly be showing up at our house again soon!