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Creamy Cauliflower Cheddar Soup

5.0(5)

It's a thick, creamy soup, without using any cream. The mustard and cheddar cheese balance out the cauliflower flavor quite nicely. The only thing that would make it better is pieces of bacon. Naturally.

by Very Culinary·published 2011-10-26

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Creamy SoupsSoups

Servings

Total time

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prep 20 min

Calories / serving

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Ingredients (10)

serves

2 Tablespoons Unsalted Butterbutter
2 whole Shallots, Mincedshallot
1 whole Medium Yellow Onion, Choppedonion
Kosher Or Sea Saltsalt
1 whole Medium Potato, Peeled And Diced Into 1/4-inch Cubespotato
2 cloves Garlic, Mincedgarlic
3-½ cups Vegetable Brothvegetable-broth
½ heads Cauliflower, Chopped Into Small Floretscauliflower
⅔ cups Shredded Sharp Cheddar Cheese, Plus More For Garnish
2 teaspoons Dijon Mustarddijon-mustard

Instructions (2 steps)

01Melt the butter in a large pot or Dutch oven over medium-high heat. Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Season with salt, then mix in the potato, garlic and vegetable broth. Cover the pot and bring to a boil. Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender. Add the cauliflower and cook about 10 minutes more, until the cauliflower is tender. Stir in the cheese and mustard.
02Puree with a hand-held immersion blender for a chunky texture (or a regular blender for a smoother texture, working in batches). Mix in additional water or broth if the soup is too thick. Season with additional salt to taste. Serve warm topped with additional shredded cheese and croutons.

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Not rich — missing servings, total time, or calories.