This humble ingredient has made a huge comeback! Cauliflower is a top choice in so many dishes. In this soup, it is pureed to a silky perfection, combined with creamy cheeses, and seasoned with the perfect amount of dijon. On a cold day, this provides a warm, comforting dish that your family will love!
If you have a food processor, utilize it to shred fresh cheese. I recommend buying blocks of cheese and shredding them yourself, if you can; to avoid any fillers from pre-shredded cheese.
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Creamy Cauliflower Soup
Description
Cauliflower turned into a delicious soup.
Ingredients
3 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
¼ cup flour
1 teaspoon salt
1 teaspoon white pepper
1 cup half and half
1 cup milk
1 ½ cups water
16 oz chicken broth
2.5 lbs cauliflower, chopped
1 tablespoon Dijon mustard
1 – 1 ½ teaspoons red pepper flakes, depending on your heat preference
1 ½ cups sharp cheddar cheese, shredded
1 ½ cups pepper jack cheese, shredded
Red pepper flakes for garnish
Instructions
Heat butter and olive oil in a dutch oven; add the onion and saute until soft and translucent. Sprinkle with flour, salt, and white pepper, and saute for about 2 minutes, until the onions are well coated with the flour, and the raw flour taste is gone.
Slowly add the half and half and milk; stirring constantly; until it thickens. Add the water and chicken broth and stir until well combined. Add the chopped cauliflower and bring to a boil, then reduce to a simmer. Cover and simmer until the cauliflower is tender; about 15 minutes. Turn off the heat. Put half of the mixture in a blender and puree until smooth. Remove to a separate bowl. Puree the second half as well, until smooth. Return to the dutch oven over medium low heat. Add the mustard, red pepper flakes, and cheeses and stir until the cheese melts into the soup. Taste and adjust seasonings. Whisk to combine and top with additional red pepper flakes as desired.
Serve hot, with crusty bread and salad.
