I don't know what it is about me and cauliflower soup, but I can't get enough of it! I posted about it before here, but I think this recipe is my new favorite! I know the picture makes it look a little blah, but really it's a comforting bowl of cheesy, creamy goodness. And because of all the cauliflower, it feels like it must be really healthy! (Don't burst my bubble by mentioning all the cheese in it...)
Chef in Training
3 Tbsp. butter
1 medium onion chopped
1/4 cup flour
1/2 tsp. salt
1 cup half and half
1 cup milk
1 1/2 cups water
1 (14.5 oz) can chicken broth
2.5 lbs cauliflower
1 tsp. Dijon Mustard
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup pepper jack cheese, shredded
Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color. Add flour and stir to make a roux. Heat while stirring for a couple of minutes. Slowly add half and half and milk, stirring the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
Add chopped cauliflower and heat until boiling. Reduce heat and simmer, covered, until cauliflower is tender, about 15 minutes. Place contents of sauce pan into blender and blend until smooth. (Remove center part of blender cover to allow steam to escape.) Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
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