Cauliflower Cheese Soup
Brrr! I can’t stand winter but when there’s no other choice, what else is there to do besides just dealing with it. I have friends that just love the season… what’s wrong with them, lol! My only consolation until the weather here in Canada gets into the double digits is to make “hot” recipes.
One category that is a must during the cold months of the year is soup! There’s nothing better than a bowl of hot soup! It warms us up plus, in general, they’re easy to make. I think of Italian Wedding Soup, Hot & Sour, Creamy Cabbage, Slow Cooker Beef Barley, Split Pea & Ham, Creamy Tomato Basil & Parmesan Soup, etc.
I probably have over 75 recipes to choose from – not all posted yet but I’m working on it – and one that I really enjoy making during winter is my Cauliflower Cheese Soup! It’s so delicious, creamy and cheesy! Not only is it tasty but also healthy! With great ingredients and seasonings, this is a recipe that has to be on your “to do” list this season. In case you’re not sure how to cut this cruciferous vegetable, there’s a great tutorial on it so click here… How to Cut Cauliflower
This dish is pretty straight forward and uncomplicated. The only thing that many home cooks make as a mistake is when it’s time to add the cheese to it. It has to be added by the handful, stir until melted before adding more. If the cheese is added all at once, it can clump up. Don’t be lazy and use fresh cheese for best results. If you use the pre-shredded ones, they contain stabilizers like cellulose (a derivative of wood pulp and/or plant fibers) and preservatives like potato starch to prevent them from clumping together in the bag. Now because of that, the cheese won’t melt properly.
Another mistake that many do is when adding the cheese, they increase the heat. DON’T! When adding fresh grated cheese to hot soup, it will melt… trust me! If you increase the heat and the soup starts boiling, you take the chance for the cheese to break down and separate. This is a disaster you definitely want to avoid!
I love this Cauliflower Cheese Soup! It’s perfect to enjoy during the winter time or when the mercury is below comfortable. I like to serve it with pieces of cooked bacon, some homemade croutons and fresh chopped parsley… it’s so yummy!
Bon Appétit!
Check out these other amazing soup recipes…
– Udon Noodle Soup
– Minestrone Soup
– Cream of Mushroom Soup
– Bay Scallop Chowder
– Best Beef Borscht
– Avgolemono Chicken Soup
– French Onion Soup Gratinée
and for even more soup & chowder recipes, click on this link… Recipe Category • Soups
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Cauliflower Cheese Soup
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Ingredients
- 3 tbsp. butter tips & tricks
- 3 cups white onions, chopped
- 1 tsp ground Himalayan sea salt, or to taste and divided
- 1 1/2 cups celery, chopped
- 1 1/2 cups carrots, peeled and chopped
- 4 large cloves garlic, pressed
- 1 tbsp. Dijon mustard
- 1/2 cup unbleached all-purpose flour
- 3 cups half-and-half
- 4 cups low-sodium chicken broth
- 8 to 9 cups (2 heads) cauliflower, roughly chopped tips & tricks
- 1/2 tbsp. dried thyme leaves
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/8 tsp. cayenne pepper
- 3 cups sharp Cheddar cheese, grated
- 1/4 cup chopped cooked bacon, for garnish tips & tricks
- 1/2 cup croutons, for garnish see Recipe
- 2 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add butter. When melted and it starts sizzling, add onions, sprinkle on salt and sauté them for 2 minutes.
- Add celery and carrots. Sauté until the vegetables are tender, about 5 minutes.
- Add pressed garlic and sauté for 1 minute before adding Dijon mustard; stir to coat the vegetables.
- Add all-purpose flour, stir well and cook for 1 minute.
- Pour in half-and-half and stir very well, scraping the bottom of the pot. Stir in low-sodium chicken broth.
- Add cauliflower and season with dried thyme leaves, freshly ground black pepper and cayenne pepper. Stir until well mixed and bring the mixture to a boil. Cover, reduce the heat to medium-low and cook for 15 minutes.
- Remove the lid, give a good stir and cook for another 15 minutes or until the cauliflower is soft.
- Using an immersion blender, process until somewhat smooth, leaving small chunks.
- When desired consistency is reached, add cheese by the handful and stir very well between each addition until it’s all melted – don’t let the soup boil otherwise the cheese will break down.
- Taste and adjust if necessary before serving the soup in warm bowls. Garnish with cooked bacon, homemade croutons and fresh chopped parsley.
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